Chicken & Avocado Nachos w/ Black Bean Spread

Things in my kitchen don’t always go according to plan…

But that’s ok. I make the best of it :)

This weekend, I got together with the girls in my recipe group. We try to get together once a month for a night away from the boys and each month we pick a theme or category of foods. This month was Mexican. I made some black bean and avocado nachos since I knew a few ladies were bringing casserole type things. Everything was delicious! I even snagged some leftovers for the hubby. However, I was feeling a little guilty when I got home because my nachos didn’t transport well. The chips got soggy and the toppings slid all over the place. Since nachos are one of the hubby’s favorite foods, I thought I would recreate them for dinner this week.

But I wanted to kick them up a notch. I tossed some ideas around in my head and came up with homemade tortilla chips and extra black beans.

I decided to tackle the beans first. I know there are a lot of recipes out there for black bean hummus…but to me, it’s not hummus unless it includes chickpeas. Since I didn’t put any in mine, I’m calling it a spread. Here’s what I did:

I added some black beans to my mini food processor. Then I added some leftover spinach that I needed to use up, along with some tahini and cumin. I added some cilantro, a little olive oil, a little water and some cayenne pepper and voila!

I cooked the chicken and sliced the veggies before starting on the chips.

The hubby and I don’t really shop at Trader Joes, although I love it….it’s not that close to our house. But we were in the area this weekend and we popped in to look around. We came out with four things: a jar of spaghetti sauce that’s super low in sodium, some chicken sausages that were cheaper than the kind we normally buy, a package of orzo and these whole wheat tortillas. I bought the tortillas because they were lower in sodium than the kinds I can find at my grocery store as well…plus they have 4 grams of fiber and are low in sugar:

I decided to turn some of them into homemade tortilla chips. I sliced them into wedges, sprayed them lightly with cooking spray and popped them in the oven at 425. After 4 minutes, I flipped them over. Then things went downhill. They didn’t seem to be doing much so I bumped the temp up to 450 and after another 4 minutes, half of them looked like this:

I was bummed, but not to be deterred. I really wanted those homemade chips. So I salvaged the ones that I could:

I didn’t have enough to make the whole batch of nachos so I combined them with some blue corn chips. I put some of the black bean spread onto the homemade chips:

Then I added the veggies (mushrooms, onion, tomatoes, corn), black beans, chicken and cheese:

Bake until the cheese melts and THEN (this is important) add the avocados. I learned the hard way that putting avocados in the oven makes them turn brown. Which is fine, but then they don’t look as pretty :)

Ta-Da! Another easy dinner completed. Serve with salsa and the extra black bean spread. And some broccoli, if that’s how you roll.

My hubby is constantly complaining that I don’t put enough cheese on the nachos. I’m constantly telling him I’m doing my part to keep him healthy :)

So tell me, do you ever make your own tortilla chips?



About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


  1. I was thinking about making my own chips for the Super Bowl! They look easy enough to make.

    I looooove Trader Joe’s. Unfortunately there is one on the way home from work so I spend a lot of money there. My go to staples are their coffee, white bean hummus, string cheese, and a few frozen meals for the days I don’t feel like packing my lunch.

  2. These look delicious! Chips can be tricky in the oven. I know it’s healthier to use the cooking spray, but you may have better luck with olive oil. My husband loves to make his own chips (though will no longer be making the potato variety). He makes tortilla chips in the fryer…v. unhealthy but delicious.

  3. This looks so good! I’m a big fan of nachos :) Plus anything that says black bean and avocado usually catches my eye hehe

  4. wow oh wow. these look so good! i’ve only tried to make my own chips once before, but it was a huge burned mess, so i never tried again! although, i think the trick is to really keep an eye on them.

    i always end up making half of a meal with less cheese because brad really likes a LOT of cheese too! *and i’m not one to skimp on cheese, but he likes A LOT.

  5. Megan Robideau says:

    I make my own tortilla chips all the time! I love them compared to the store bought ones :) Thanks for the nacho! YUM!

  6. This looks like the perfect thing for the Superbowl!!!! Awesome! And, I am all over that black bean spread! KUDOS!!

  7. oh my gosh! Wait until you see my post tomorrow!! I made nachos with homemade chips this week too :) Deliciousness. Yours look fabulous

  8. The nachos look great! I love to make my own tortilla chips! I prefer them to regular chips, but at times I don’t have the time to make my own!


  1. […] turned into a taco the next day day for lunch. This week I jumped on board and turned my leftover nacho toppings into a taco, because we all know how soggy and gross chips get if you put them in the […]

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