Pulled chicken and black bean nachos

If we ever needed an excuse to have corn chips for dinner, this is it.
Pulled chicken and black bean nachos

Pulled chicken and black bean nachos

Ben Dearnley
6 - 8
1H 25M
1H 55M

We’ve revamped this Tex-Mex classic of nachos and beans. Serve it straight from the oven to feed a hungry crowd.


Tomato salsa
Avocado crema


1.Preheat oven to 160C. Heat oil in a large casserole or saucepan over medium-high heat, add chicken and brown well all over (4-5 minutes), then set aside. Add onion and garlic to casserole, sauté until tender and translucent (4-5 minutes), add spices and season to taste. Deglaze pan with vinegar, add tomato, stock, chipotle, oregano and chicken, bring to a simmer, then cook in oven, turning chicken occasionally, until tender (50 minutes to 1 hour). Set aside to cool slightly, then shred chicken, stir in beans and season to taste.
2.Increase oven to 180C. For tomato salsa, combine ingredients in a bowl, season to taste and set aside for flavours to develop (10-15 minutes).
3.For avocado crema, process ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required.
4.Scatter chips on a large baking tray, top with chicken and bean mixture, scatter with cheddar then bake until golden and bubbling (10-12 minutes). Serve topped with radish, salsa, avocado and coriander.

Note Chipotle chillies in adobo are available from select delicatessens and online from

Drink Suggestion: Rich, nutty amber ale. Drink suggestion by Max Allen


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