2cupsshredded cooked chickenI like rotisserie chicken
114.5 ounce can black beans (drained, rinsed)
½teaspoonchili powder
1teaspooncumin
¼teaspoonpepper
2cupsshredded cheeseI like a Mexican blend
1cuppico de gallo
2fresh avocadospitted, peeled, cubed
½cupsour cream
2fresh jalapenossliced
1can2.25 ounces sliced black olives (drained)
Lime wedges for serving
Cilantrofresh, chopped for serving
Instructions
Preheat the oven to 350°F. Prepare a baking sheet with parchment paper or aluminum foil.
Spread a bag of tortilla chips over the bottom of the prepared baking sheet.
Spread the chicken on the chips.
In a mixing bowl, combine the beans, chili powder, cumin, and pepper. Spread over the chicken.
Top with the shredded cheese and place in the oven till the cheese is melted. Approximately 5-10 minutes.
Remove and add the remaining toppings.
Serve with lime wedges and a sprinkle of fresh chopped cilantro.
Enjoy!
Notes
Make clean-up REALLY easy by lining your baking sheet with parchment paper or aluminum foil.
Swap out black beans for refried beans.
If you need more than a sheet pan's worth of nachos, use an additional skillet or baking dish. Just be aware that it may take a little longer in the oven to ensure the cheese is melted in all the layers.
Feel free to use a rotisserie chicken from your local grocer or any leftover chicken; especially if it's ready-to-shred from a crockpot or Instant Pot.
Use restaurant style tortilla chips as they are a thicker, sturdier chip and hold up better than other varieties.