Now I know I’m probably gonna get crap for calling these embellished bean, chicken, guacamole layered chips nachos, but what else would you call them?
The former doesn’t really roll off the tongue like nachos does, now does it? Nachos, nachos, nachos. I love nachos.
Question: Do they really have to be drowning in gobs of cheese and cheese sauce to be considered nachos?
Not in my world.
And it doesn’t have to be in yours either.
I’ll tell you why.
First off, you’ve got the beans. Trader Joe’s Cuban style heartied up a bit more with chopped peppers and onions. Easylicious! —>yes I just made up that ridiculous word. and I’ll probably use it again. sorry in advance. or not
Back to those beans, they totally give the nachos the depth and consistency of a thick creamy cheese sauce, but instead offer plenty of fiber and protein.
The chicken is thoroughly seasoned, then pan fried crisp, as it should be.
Tomatoes and cilantro bring the necessary pops of color and freshness.
But it’s all about the creamy guacamole that takes away that need for cheese. Yes, I know there’s no guacamole in the picture. And that’s why we have a new rule of asking if food’s been photographed before we eat it. Love you babe.
Wait, but is there cheese in that photo?
Truth: I had it on a few bites… and that’s why I can honestly say, you don’t need it.
Not with the beans, chicken, tomato, cilantro and dollop of guac on every bite!
Looking to eat healthier but don’t know where to cut the calories without cutting the flavor?
Look no further.
Shooo, you wanted to be extra healthy you could eat these on homemade baked tortilla chips, but I won’t force anybody.
How do you make things healthier without skimping on goodness?
not yo typical nachos
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients (2 – 4 servings)
- 20-30 tortilla chips, baked version here
- 1 chicken breast, cut into 1-inch cubes
- 1 Tbsp grapeseed oil
For the seasonings
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp smoked salt
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- drizzle oil (I used grapeseed oil)
For the beans
- 1 15oz. can Cuban style black beans, Trader Joe’s brand
- 1 tsp grapeseed oil
- 1/2 small green bell pepper, diced
- 1/2 small onion, diced
- 1 tomato, chopped
- 1/4 c. cilantro, chopped
For the guacamole
- 1 avocado, diced
- 2 tablespoons yellow or white onion, finely diced
- 1/2 lime, juiced
- 1 tbsp cilantro, chopped
- 1/2 Roma tomato, seeded and diced
- 1/4-1/2 tsp sea salt
For the chicken
Start by cutting the chicken breast into 1 inch cubes, place pieces in a bowl. To the chicken add the seasonings, toss to coat, cover and set aside for 10 minutes while you prep the peppers and onions for the beans and make the guacamole.
Then, heat a medium saucepan over medium high heat, add the oil and the chicken in a single layer to the pan. Don’t move for at least 3 minutes. Let it crisp.
Flip the chicken pieces and crisp on the other side for 3-5 more minutes, depending on the size of your pieces. Remove from heat. Set aside.
For the beans
Start this when you start the beans.
Heat a small saucepan over medium heat, add a tsp of oil, the onions and peppers and saute for 2-3 minutes.
Add the canned beans, with the sauce, turn heat to medium low. Stir together and cook until the beans are heated through. Remove from heat. Set aside.
For the guacamole
Cut open the avocado. I find it the easiest to slice the avocado in the middle, then spin it once around the knife and pull apart.
Dice avocado, onion, tomato, and chop cilantro. Throw everyone except the tomato into the bowl, squeeze in lime and add salt.
Fork mash ’till you reach desired chunky level, add tomatoes and gently stir to combine.
For the nachos
Layer chips, beans, chicken, tomatoes, and cilantro. Dip each bite in it’s own serving of guacamole, it deserves it!