Woo! A day off! Time to put your feet up, lay back, and get some of that much-needed rest. You deserve it! And you also deserve a meal that takes it easy, just like you, maybe something that could be either a meal or a snack at the same time! Time for some Day Off Nachos! The crunchy, cheesy, stretchy tortilla chips are layered with hearty beans, tender, savory chicken, and bright, spicy salsa before being topped with avocado, sour cream, and jalapeño. Day Off Nachos make for a speedy and tasty lunch or dinner that helps all the worries and cares melt away. You might be tempted to take tomorrow off as well just so you can make it again!
Ingredients
- 2 tablespoons safflower oil
- 1 small white onion, chopped
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- salt, to taste
- freshly ground pepper, to taste
- 12 ounces tortilla chips
- 2 cups chicken, poached and shredded
- 10 ounces Monterey Jack cheese, shredded
- 16 ounces salsa
- 1 avocado, coarsely chopped
- 1 jalapeño, thinly sliced, for garnish
- sour cream, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F with a rack in the middle position.
Step 2 –In a 10-inch skillet over medium-high heat, heat the safflower oil.
Step 3 –Add the onion to the hot oil and sauté until translucent, about 3 minutes.
Step 4 –Add the black beans, the cumin, and the oregano to the sautéed onions.
Step 5 –Season the bean mixture with the salt and the pepper.
Step 6 –Remove the skillet from the heat.
Step 7 –On a sheet pan or an oven-safe platter, layer 1/3 of the tortilla chips, 1/3 of the black bean mixture, 1/3 of the chicken, 1/3 of the Monterey Jack cheese, and 1/3 of the salsa.
Step 8 –Repeat the layers two times.
Step 9 –Bake until the cheese is melted throughout, about 18-20 minutes.
Step 10 –Transfer the nachos from the oven and top with the avocado, the jalapeño, and the sour cream.
Step 11 –Serve immediately.
