Chicken and Bean Nachos


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Chicken and Bean Nachos recipe by Barefeet In The Kitchen
We had leftover chicken and beans from burritos the other day and I decided to make nachos with them.

This might have been the easiest lunch ever and my kids devoured it. Both of them asked for seconds and declared it delicious.

Chicken and Bean Nachos recipe by Barefeet In The Kitchen

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Chicken and Bean Nachos


  • 3-4 handfuls of tortilla chips I used blue corn tortilla chips
  • 1 cup of leftover chicken and beans
  • 1/2 cup shredded cheddar cheese
  • Optional: Sour cream


  • Preheat the oven to 350. Spread a layer of corn tortilla chips across the bottom of a small foil lined baking sheet. Then spread  the chicken mixture across the chips. Sprinkle with cheese and bake until the cheese is melted. Serve warm, with sour cream on top if desired. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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