Bean and Chicken Nachos aka Mexican Bean and Corn Bake
Judee raved about the bake and suggested that it could be served with corn chips, sour cream, guacamole, olives and jalapenos....wow! I certainly couldn't resist the vision that I had of a platter of yummy nachos!
I added some shredded chicken, spiced up the tomatoes, and tossed in some onion and chiles! So tasty!!
Bean and Chicken Nachos
adapted from Gluten Free A-Z Blog
4 cups cooked pinto beans or 2 cans (16 oz. each) pinto beans, rinsed and drained
4 cups cooked black beans or 2 cans (16 oz. each) black beans, rinsed and drained
2 ears of fresh corn, cooked, kernels cut from the cob
2 chicken breasts, poached and shredded
1 can Rotel tomates1 can (14.5 oz.) diced fire roasted tomatoes
1 can (8 oz) tomato sauce
1/2 white onion, chopped
1 clove garlic, minced
1 can (4 oz.) diced green chiles
1 Tbs. chili powder
1 tsp. dried oregano
11/2 tsp. ground cumin
1 tsp. salt
1 tsp. black pepper
1 to 2 cups shredded cheddar cheese
Optional - corn or tortilla chips, lettuce, avocado, sour cream, jalapenos, black olives, pico de gallo or salsa
Poach the chicken breasts in chicken broth. Shred.
Heat 1 tablespoon of oil in a fry pan. Saute the onion and the garlic.
In a large pot combine the chicken, sauted onion and garlic, and all other ingredients except the cheese. Heat through.
Spread tortilla chips on a platter. Spoon the heated chicken and bean combination over top of the chips. Sprinkle with cheese and pop under the broiler until it melts.
Serve with avocados, sour cream, sliced pickled jalapenos, black olives, pico de gallo or salsa, if desired.
We enjoy a platter of nachos now and then and these became a great, quick dinner.