Name: Chicken and Black Bean Nachos
Yield: Serves 6 to 8
Ingredients: 2 tablespoons safflower oil; 1 small white onion, chopped; 1 (15-ounce/425 g) can black beans, drained and rinsed; ½ teaspoon ground cumin; ¼ teaspoon dried oregano; Coarse salt and freshly ground black pepper; 12 ounces (340 g) tortilla chips; 2 cups (250 g) shredded cooked chicken; 1 ⅔ cups (10 ounces/284 g) shredded Monterey Jack cheese; 1¾ cups (16 ounces/454 g) salsa, store-bought or salsa verde; 1 avocado, pitted, peeled, and coarsely chopped; 1 jalapeño, thinly sliced; Sour cream, for serving

Photo of chicken nacho recipe showing four chips piled with black beans avocado cheese sour cream.

Photo by Lauren Volo

Nachos can stand an ingredient riff, but to make sure that the cheese is melted throughout and that each bite has the requisite combination of tastes and textures, follow this plan.

Recipe notes

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