This is na-cho average nachos, Chef! Mexican-spiced chicken mince is pan-fried with cooked tomatoes and black beans. This mince medley is spooned over corn nachos with pops of corn and cheese. Once baked, the dish gets a spicy scattering of jalapeñoes, a cooling dollop of guac, and a herbaceous garnish of coriander.
Chicken & Black Bean Nachos
Chicken & Black Bean Nachos
with guacamole, pickled jalapeños & fresh coriander
Hands on Time: 15 - 20 minutes
Overall Time: 15 - 25 minutes
Ingredients:
- Black Beans
- Chicken
- Cooked Chopped Tomato
- Corn
- Corn Nachos
- Free-Range Chicken Mince
- Fresh Coriander
- Grated Mozzarella & Cheddar Cheese
- Guacamole
- Mexican Spice
- Sliced Pickled Jalapeños
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and the Mexican Spice. Work quickly to break the mince up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the Cooked Chopped Tomato, the drained beans, and 50ml of water. Simmer until slightly thickened and heated through, 4-5 minutes.
CORNY, CHEESY NACHOS
Spread the Corn-nachos/" title="View all our recipes with Corn Nachos at eCook">Corn Nachos in the air fryer tray. Evenly spoon over the Mexican mince. Top with the corn and scatter over the cheese. Air fry at 200°C until the cheese has melted, 4-5 minutes. Alternatively, preheat the oven to 200°C. Layer the nachos in an oven tray and bake in the hot oven until the cheese has melted, 4-5 minutes.
MOUTHWATERING MEAL
Plate up the cheesy Chicken/" title="View all our recipes with Chicken at eCook">Chicken nachos. Scatter over the drained jalapeñoes (to taste), dollop over the Guacamole, and garnish with the chopped coriander. Get stuck in, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 150g
Mexican Spice - 10ml
Cooked Chopped Tomato - 100g
Black Beans - 60g
Corn-nachos/" title="View all our recipes with Corn Nachos at eCook">Corn Nachos - 80g
Corn - 40g
Grated Mozzarella & Cheddar Cheese - 50g
Sliced Pickled Jalapeños - 10g
Guacamole - 1 unit
Fresh Coriander - 3g
MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and the Mexican Spice. Work quickly to break the mince up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the Cooked Chopped Tomato, the drained beans, and 100ml of water. Simmer until slightly thickened and heated through, 4-5 minutes.
CORNY, CHEESY NACHOS
Spread the Corn-nachos/" title="View all our recipes with Corn Nachos at eCook">Corn Nachos in the air fryer tray. Evenly spoon over the Mexican mince. Top with the corn and scatter over the cheese. Air fry at 200°C until the cheese has melted, 4-5 minutes. Alternatively, preheat the oven to 200°C. Layer the nachos in an oven tray and bake in the hot oven until the cheese has melted, 4-5 minutes.
MOUTHWATERING MEAL
Plate up the cheesy Chicken/" title="View all our recipes with Chicken at eCook">Chicken nachos. Scatter over the drained jalapeñoes (to taste), dollop over the Guacamole, and garnish with the chopped coriander. Get stuck in, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 300g
Mexican Spice - 20ml
Cooked Chopped Tomato - 200g
Black Beans - 120g
Corn-nachos/" title="View all our recipes with Corn Nachos at eCook">Corn Nachos - 160g
Corn - 80g
Grated Mozzarella & Cheddar Cheese - 100g
Sliced Pickled Jalapeños - 20g
Guacamole - 1 unit
Fresh Coriander - 5g
MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and the Mexican Spice. Work quickly to break the mince up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the Cooked Chopped Tomato, the drained beans, and 150ml of water. Simmer until slightly thickened and heated through, 5-6 minutes.
CORNY, CHEESY NACHOS
Spread the Corn-nachos/" title="View all our recipes with Corn Nachos at eCook">Corn Nachos in the air fryer tray. Evenly spoon over the Mexican mince. Top with the corn and scatter over the cheese. Air fry at 200°C until the cheese has melted, 4-5 minutes. Alternatively, preheat the oven to 200°C. Layer the nachos in an oven tray and bake in the hot oven until the cheese has melted, 4-5 minutes.
MOUTHWATERING MEAL
Plate up the cheesy Chicken/" title="View all our recipes with Chicken at eCook">Chicken nachos. Scatter over the drained jalapeñoes (to taste), dollop over the Guacamole, and garnish with the chopped coriander. Get stuck in, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 450g
Mexican Spice - 30ml
Cooked Chopped Tomato - 300g
Black Beans - 180g
Corn-nachos/" title="View all our recipes with Corn Nachos at eCook">Corn Nachos - 240g
Corn - 120g
Grated Mozzarella & Cheddar Cheese - 150g
Sliced Pickled Jalapeños - 30g
Guacamole - 2 units
Fresh Coriander - 8g
MEXICAN MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and the Mexican Spice. Work quickly to break the mince up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the Cooked Chopped Tomato, the drained beans, and 200ml of water. Simmer until slightly thickened and heated through, 5-6 minutes.
CORNY, CHEESY NACHOS
Spread the Corn-nachos/" title="View all our recipes with Corn Nachos at eCook">Corn Nachos in the air fryer tray. Evenly spoon over the Mexican mince. Top with the corn and scatter over the cheese. Air fry at 200°C until the cheese has melted, 4-5 minutes. Alternatively, preheat the oven to 200°C. Layer the nachos in an oven tray and bake in the hot oven until the cheese has melted, 4-5 minutes.
MOUTHWATERING MEAL
Plate up the cheesy Chicken/" title="View all our recipes with Chicken at eCook">Chicken nachos. Scatter over the drained jalapeñoes (to taste), dollop over the Guacamole, and garnish with the chopped coriander. Get stuck in, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 600g
Mexican Spice - 40ml
Cooked Chopped Tomato - 400g
Black Beans - 240g
Corn-nachos/" title="View all our recipes with Corn Nachos at eCook">Corn Nachos - 320g
Corn - 160g
Grated Mozzarella & Cheddar Cheese - 200g
Sliced Pickled Jalapeños - 40g
Guacamole - 2 units
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for Chicken & Black Bean Nachos?
The preparation time for Chicken & Black Bean Nachos with guacamole, pickled jalapeños & fresh coriander is between 15 and 20 minutes.
What is the total time required to make Chicken & Black Bean Nachos with guacamole, pickled jalapeños & fresh coriander?
The total time required to make Chicken & Black Bean Nachos with guacamole, pickled jalapeños & fresh coriander is between 15 and 25 minutes.
How many servings does Chicken & Black Bean Nachos provide?
4 servings
What are the main ingredients in Chicken & Black Bean Nachos?
Black Beans, Chicken, Cooked Chopped Tomato, Corn, Corn Nachos, Free-Range Chicken Mince, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, Guacamole, Mexican Spice, Sliced Pickled Jalapeños
What is the nutritional information of Chicken & Black Bean Nachos?
Calories: 1142, Carbs: 92 grams, Fat: grams, Protein: 53.1 grams, Sugar: 13.8 grams, Salt: 2101 grams
How do I prepare Chicken & Black Bean Nachos?
CORNY, CHEESY NACHOS: Spread the corn nachos in the air fryer tray. Evenly spoon over the Mexican mince. Top with the corn and scatter over the cheese. Air fry at 200°C until the cheese has melted, 4-5 minutes. Alternatively, preheat the oven to 200°C. Layer the nachos in an oven tray and bake in the hot oven until the cheese has melted, 4-5 minutes. MOUTHWATERING MEAL: Plate up the cheesy chicken nachos. Scatter over the drained jalapeñoes (to taste), dollop over the guacamole, and garnish with the chopped coriander. Get stuck in, Chef! MEXICAN MINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and the Mexican spice. Work quickly to break the mince up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the cooked chopped tomato, the drained beans, and 100ml of water. Simmer until slightly thickened and heated through, 4-5 minutes.
What should be prepared from my kitchen to make Chicken & Black Bean Nachos?
Black Beans, Chicken, Cooked Chopped Tomato, Corn, Corn Nachos, Free-Range Chicken Mince, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, Guacamole, Mexican Spice, Sliced Pickled Jalapeños
How many calories does Chicken & Black Bean Nachos have?
1142 calories
How much fat content does Chicken & Black Bean Nachos have?
grams
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