Recipe
Appetizer
Black Bean and Chicken Nachos with Cilantro-Lime Cream Sauce
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (9.75 oz) bag Tostitos Artisan Recipes Toasted Southwestern Spices | ||
| 1 (15 oz) can Hy-Vee black beans, rinsed and drained well | ||
| 1 (8 oz) bag Hy-Vee Colby Jack shredded cheese | ||
| 1 lbs. chicken breast, cooked and shredded | ||
| ½ c. finely diced red onion | ||
| ¼ c. fresh lime juice | ||
| ½ c. Hy-Vee sour cream | ||
| 2 tbsp. chopped cilantro | ||
| ½ c. Hy-Vee sliced jalapenos |
Directions
- Preheat oven to 400 degrees.
- Arrange chips on a large baking sheet. Top chips with beans, shredded cheese, chicken and onion.
- Bake 15 to 20 minutes or until cheese is melted and bubbling. Remove from oven.
- Meanwhile, whisk lime juice, sour cream and cilantro until smooth. Drizzle over hot nachos and top with jalapenos before serving.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 60mg
- Sodium: 480mg
- Total Carbohydrates: 28g
- Protein: 20g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 6%
0%
Iron 6%
0%
Calcium 20%