Perfect for the big game or for any night of the week you have leftover chicken – Cast Iron Chicken and Black Bean Nachos are on the table in a snap!
We all want to step up our chicken game – when we buy a rotisserie chicken or cook up a bunch at a time, we need new ideas on how to cook it. My Cast Iron Chicken and Black Bean Nachos are a fun way to have the kids help you with dinner (and there is cheese involved!)
Kids having friends over? Nachos! Planning a big game party and need something easy to serve? Hello nachos! Switch out chicken for steak, make a vegetarian version with more beans, add spicy shredded pork for a kick, or keep it simple and garnish with sour cream and salsa. Cast iron is one of my favorite ways to cook, heats evenly and keeps your food nice and hot – and when serving nachos, you want to make sure that cheese is melted just right….
- 2 T olive oil
- 1 med white onion, chopped
- 1 (15.5 oz) can black beans, drained and rinsed
- ½ tsp cumin
- ½ tsp dried oregano
- Pinch of salt
- ½ tsp pepper
- 1 bag favorite tortilla chips
- 2 cups rotisserie chicken, roughly chopped
- 1 bag Mexican blend shredded cheese
- 16 oz can of favorite salsa
- 1 avocado, roughly chopped
- 1 jalapeno, sliced (remove seeds for less heat)
- Sour cream for garnish
- Preheat oven to 350.
- In a pan over medium-high heat, heat 2 T olive oil.
- Once pan is hot, add onion and saute until translucent, about 3 minutes.
- Add black beans, cumin and oregano.
- Season with salt and pepper and remove from heat.
- In an 8-10 inch cast iron skillet, layer one-third the tortilla chips and top with one-third the black beans, chicken and cheese.
- Repeat layering twice more.
- Bake 15-20 minutes, or until cheese is melted throughout.
- Remove from oven, top with avocado, jalapeno, salsa and sour cream.
- Serve immediately.