{"id":996,"date":"2015-08-18T09:13:42","date_gmt":"2015-08-18T14:13:42","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=996"},"modified":"2018-03-22T16:34:39","modified_gmt":"2018-03-22T21:34:39","slug":"mexican-nachos-chicken-black-beans-salsa-cheese-and-more","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=996","title":{"rendered":"Mexican Nachos: Chicken, Black Beans, Salsa, Cheese, and More! * (Not IC Safe)"},"content":{"rendered":"

\"Mexican-bake-8-17-15\"<\/a><\/p>\n

This finished dish never lasts more than two days in our house. \u00a0It’s that tasty. \u00a0It’s hard to even put it in the fridge, you just want more. \u00a0It’s a perfect meal: protein of the beans and chicken, carb of the tortilla chips, fat of the cheese (and optional sour cream), and veggies: salsa, green onion, and beans (which have fiber too). \u00a0It’s just perfect, believe me. \u00a0You can health it up by doing multigrain or high fiber tortilla chips.<\/p>\n

—–I put some ground cumin on my raw chicken, pan-fried it with some olive oil (via the Misto), let it rest 5 mins, then I chopped it into bite-sized pieces. \u00a0I am not often a fan of shredding, it takes forever.<\/p>\n

—–I used organic low sodium black beans. \u00a0If you only have regular black beans, drain and rinse them multiple times – it removes 40% of the salt!<\/p>\n

Makes 6 servings<\/p>\n

Prep Time 10 Mins.<\/p>\n

Oven Time 15 Mins.<\/p>\n

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INGREDIENTS:<\/p>\n