Chicken and Black Bean Nachos

A big game day calls for a recipe that satisfies a crowd while stepping just a little outside the usual playbook. A twist on classic nachos felt like the perfect way to bring something new to the table. Familiar enough to be a hit, but bold enough to stand out from the stadium-style standard. When our team tested this easy sheet-pan appetizer, it scored big on flavor.

These Chicken and Black Bean Nachos are truly a one-pan wonder and pair well with friends and fun. It has meat, beans, veggies, chips and plenty of cheese — all the elements of a hearty standout appetizer.

Easy Prep

For the rotisserie chicken, make sure to choose a plain, unseasoned one. Avoid lemon pepper or other specialty flavors, so nothing clashes with the other flavors in this dish. A 6-3/4" Petite Carver works wonderfully for removing the meat from the bone as its pointed tip helps get into every nook.

If you’re prepping the chorizo versus using some already cooked, remove it from its casing. Cook through on medium heat, breaking it apart into crumbles as it cooks.

Use a 7-5/8" Petite Chef knife to chop the red onion.

Use the same knife to remove the kernels from two ears of corn. If you’re not sure how to remove the corn kernels, check out our easy tutorial.

Then, use the Petite Chef to rough chop the cilantro for a garnish and dice the green pepper.

The 4" Paring Knife is ideal for prepping the avocado. Slice around the radius of the avocado lengthwise, down to the seed. Turn the avocado a half turn lengthwise and make another radial cut down to the seed to create four quarters. Remove the quarters from the seed, peel off the skin and dice.

For some guidance on how to cut an avocado, follow Cutco’s easy tutorial.

The 4″ Paring Knife is also great for slicing the jalapeño, which is added as a topping for serving at the end.

One of the things we love about this recipe is how flexible it can be. If you’re not a fan of onions, skip them. Red onion too sharp? Swap in a milder yellow onion. We opted for mild chorizo, but if you want more heat, go hot, or substitute ground beef or turkey. Whatever you choose, make sure the meat is fully cooked before tossing it into the mix.

Flavor Twist

The mole sauce is the true secret weapon here. It adds a rich, slightly chocolatey undertone that transforms these nachos into something special. Be sure to stir the sauce well before combining it with the other ingredients to ensure the full flavor shines through.

With the chorizo and mole working together, you won’t need extra spices since the heat, depth and complexity are already built in. However, if you change the meat, you may need to add extra spices since it’s the chorizo that brings so much of the flavor. Cotija cheese crumbles are also a great addition if you want an extra salty pop on top.

Bake and Serve

Combine the chicken, chorizo, mole sauce, onion, corn, bell pepper, black beans and eight ounces of cheese in a large bowl. Season with salt and black pepper. Line a baking sheet with foil for quick cleanup. Layer on the tortilla chips and top with the chicken mixture and cheese. Add salt and pepper to taste. Bake for eight to 10 minutes at 400 F, until the cheese melts into golden perfection and everything crisps up beautifully. Top with the fresh cilantro, jalapeño, avocado and lime wedges and then serve right off the pan. When done, remove and discard the foil, and you’re set.

On busy days, recipes like this are a must, especially if you’re hosting a gathering. It’s simple, crowd-pleasing and just plain fun. A cheesy, colorful platter that looks appealing and comes together easily to feed a hungry group. Holy mole — this one’s sure to be a hit.