Dinner ideas

Pulled chicken and black bean nachos

1H 25M

Freshen up your nachos with this pulled chicken and black bean version. Slow cooked for extra flavour and served with a zesty avocado crema.

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Avocado crema


1.Preheat oven to 160°C.
2.Heat oil in a large casserole dish or saucepan over medium-high heat; add chicken and cook for 4 minutes or until browned all over. Remove chicken from dish and set aside. Add onion and garlic to same dish; cook, stirring, for 5 minutes or until softened. Add spices and season to taste. Deglaze dish with vinegar, then add tomato, stock, chipotle chilli and oregano. Return chicken to dish; bring to a simmer.
3.Transfer dish to oven; cook for 50 minutes, turning chicken over halfway through cooking, or until tender. Set aside to cool slightly. Shred chicken, then stir in beans. Season to taste. Increase oven to 180°C/350°F.
4.Meanwhile, for avocado crema, process ingredients in a small food processor until smooth. Season to taste. Cover; refrigerate until required.
5.Place corn chips on a large oven tray; top with the chicken and bean mixture, then sprinkle with cheddar. Bake for 10 minutes or until cheese is melted and chicken and bean mixture is heated through.
6.Serve nachos topped with radishes, avocado crema and chopped coriander.

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