What are the main ingredients in Chicken & Black Bean Nachos?

Oil (cooking, olive & coconut), Salt & Pepper, Water

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?

Oil (cooking, olive & coconut), Salt & Pepper, Water

Chicken & Black Bean Nachos

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

with guacamole, pickled jalapeños & fresh coriander

Hands on Time: 15 - 20 minutes

Overall Time: 15 - 25 minutes

Download the Recipe for 2

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

Serves 1

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 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!

Free-range Chicken Mince - 150g
Mexican Spice - 10ml
Cooked Chopped Tomato - 100g
Black Beans - 60g
Corn Nachos - 80g
Corn - 40g
Grated Mozzarella & Cheddar Cheese - 50g
Sliced Pickled Jalapeños - 10g
Guacamole - 1 unit
Fresh Coriander - 3g

Download the Recipe

Serves 2

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 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!

Free-range Chicken Mince - 300g
Mexican Spice - 20ml
Cooked Chopped Tomato - 200g
Black Beans - 120g
Corn Nachos - 160g
Corn - 80g
Grated Mozzarella & Cheddar Cheese - 100g
Sliced Pickled Jalapeños - 20g
Guacamole - 1 unit
Fresh Coriander - 5g

Download the Recipe

Serves 3

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 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!

Free-range Chicken Mince - 450g
Mexican Spice - 30ml
Cooked Chopped Tomato - 300g
Black Beans - 180g
Corn Nachos - 240g
Corn - 120g
Grated Mozzarella & Cheddar Cheese - 150g
Sliced Pickled Jalapeños - 30g
Guacamole - 2 units
Fresh Coriander - 8g

Download the Recipe

Serves 4

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 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!