Sheet Pan Chicken and Black Bean Nachos

• Gluten free

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 1 (15 ounce can Black beans, whole
  • 1 Jalapenos, fresh
  • 1 (11 ounce can Mexi-corn
  • 1 (15 ounce can Refried black beans

• Condiments

  • 1 Guacamole
  • 1 cup Pico de gallo, prepared

• Snacks

  • 32 Home-baked tortilla chips

• Dairy

  • 2 cups Monterey jack & cheddar cheese blend

Found on thebakermama.com

Description

Ingredients

• 32-34 home-baked tortilla chips (recipe on the blog)
• 1 (15 ounce) can refried black beans
• 2 cups shredded monterey jack & cheddar cheese blend
• 1 (15 ounce) can whole black beans, drained and rinsed
• 1 (11 ounce) can mexi-corn, drained
• 1 cup prepared pico de gallo
• 1 cup chopped cooked chicken
• 1-2 fresh jalapenos, thinly sliced or 1 can sliced nacho jalapenos
• guacamole, sour cream, salsa and hot sauce, for serving

Directions

• Preheat oven to 400°F. Line a rimmed sheet pan with foil and spray generously with non-stick cooking spray or just spray the pan generously with non-stick cooking spray.
• Spread each tortilla chip with a thin layer of refried black beans and place in a single layer on the prepared sheet pan. Sprinkle each chip with a little cheese. Top each chip with some black beans, corn, pico de gallo and a piece of chicken. Sprinkle more cheese all over the toppings on each chip then top each chip with a thin slice of jalapeno.
• Bake nachos for 15-20 minutes, rotating sheet pan halfway through, until cheese is melted and starting to turn golden brown in spots.
• Remove from oven and let rest a few minutes before serving. Serve with guacamole, sour cream, salsa and hot sauce.