It’s a Steeler Sunday in Pittsburgh!
The Steelers are in the playoffs and that means homemade chicken black bean nachos and beer in my house. And really, when it is snowing outside and there is football on what could be better than a big plate of fresh, hot nachos?!
And the Steelers lost…. but Max still looks adorable in his jersey!
1 cup shredded chicken**
1 cup black beans
1 teaspoon cumin
1/4 cup chopped onion
1/2 cup salsa
1 cup shredded cheddar cheese
1/2 avocado, diced
Pre-heat oven to 375 degrees.
Start by heating the black beans and cumin in a small skillet with a little water. Once the beans are warm, take a fork and smash slightly so they don’t roll off the chips. Remove from heat.
Begin layering the chips with all toppings, except avocado. Layering ensures you do not have the lonely, naked chips on the bottom – no one likes those.
Bake nachos for 10 to 15 minutes, until the cheese melts. Top with diced avocado.
** Salsa chicken is my go-to for recipes like this. Before running our Sunday errands, I just throw frozen chicken in the crockpot with some salsa, onions and peppers and let it cook on high for four hours. Once cooked, the chicken shreds easily and is perfect for nachos and weekday brownbag lunches.