Chicken & Refried Bean Sheet Pan Nachos
Put a fun spin on taco night with these easy Chicken & Refried Bean Sheet Pan Nachos made with better-for-you ingredients like chicken breasts, organic pinto beans, red onion, garlic, taco seasoning, organic tortilla chips, and fresh and organic toppings!
Servings 10
Ingredients
- 1 lb. ShopRite Wholesome Pantry boneless skinless chicken breasts
- 15 oz. can Wholesome Pantry Organic Pinto Beans rinsed and drained
- 1 tbsp. extra virgin olive oil
- 1/4 cup red onion chopped
- 1 garlic clove chopped
- 2 tbsp. water
- 1 tsp. taco seasoning + 1/2 tsp. for chicken
- Wholesome Pantry Organic White Corn Tortilla Chips
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
- 2 cups Wholesome Pantry Organic Fancy Three Cheese Mexican Shredded Cheese
- Toppings: sour cream Frontera Chipotle Salsa, Frontera Tomatillo Salsa, fresh cilantro
Instructions
- Preheat oven to 400 degrees.
- Bring a pot of salted water to boil and add the chicken breasts.
- Boil chicken 15-20 minutes, until cooked through. Remove and allow to cool. Shred the chicken.
- In a large skillet, heat olive oil. Add pinto beans, onion, and garlic to the pan. Cook 5 minutes, until beans are warm and softened.
- Mash beans with a potato masher or fork. Stir in 2 tbsp. water and 1 tsp. taco seasoning. Remove from heat.
- Spread an even layer of Wholesome Pantry Organic White Corn Tortilla Chips onto a baking sheet.
- Add spoonfuls of beans onto the tortilla chips.
- Toss the chicken with 1/2 tsp. taco seasoning. Then, spread the chicken evenly over the tortilla chips.
- Top with the sliced bell peppers and shredded cheese. Then, bake for 5 minutes, or until the cheese has melted.
- Serve with sour cream, Frontera Chipotle Salsa, Frontera Tomatillo Salsa, and fresh cilantro.