Making nachos at home is one of my favorite family meals on busy days. Not only are nachos super easy to make and use up leftover ingredients (the true beauty of nachos), they’re also the perfect way to load up on veggies. Let’s think about that one for a second…
In a medium-size bowl, combine the first six ingredients: shredded chicken, crushed tomatoes, chili powder, cumin, garlic and onion powder, and salt.
Lay the chips in a single layer on a large sheet pan. Top the chips with chicken, black beans, green onions, cheddar cheese, and cilantro (reserve 2-3 tablespoons for topping).
Bake the nachos for 20 minutes, until the cheese is melted. Serve with a selection of toppings: reserved cilantro, sour cream, chopped avocados or guacamole, salsa, tomatoes, olives, limes, corn (may also be added to the nachos before cooking), etc.