These nachos are a change of pace from the usual, full of veggies and oh so delicious! So many delicious flavors in just one bite!
We were trying to figure out a low key for our dinners last week, and had the thought to have nachos. While cheese, chips and salsa are delicious, we weren't entirely sure that it would be filling enough to call dinner multiple nights of the week. So we decided to add chicken, beans, corn, sweet potatoes, avocados, and sour cream.
These were so YUMMY! The first night I just assumed that it was just because I had just finished a pretty solid workout that I loved these so much, but they were still so delicious on other nights when I wasn't so hungry. These nachos are a change of pace from the usual, full of veggies and oh so delicious!
3 medium sized chicken breasts
1 16 ounce jar salsa
1 packet taco seasoning
1 medium sweet potato
1 can black beans
2 cups corn
1 avocado chopped
tortilla chips
shredded cheese
Place chicken breast in slow cooker. Stir taco seasoning into salsa. Pour the salsa mixture over the chicken. Cook on high for 3-4 hours or on low for 7-8 hours.
About an hour before eating, poke holes in the sweet potato and place in the oven at 400 degrees. Cook until soft in the middle when poked with a fork, about 40 minutes. Once sweet potato has cooled, dice into bite sized pieces.
Remove the chicken from the slow cooker, saving the salsa. Shred chicken.
Layer, chips, chicken, black beans, corn, and sweet potatoes. Sprinkle shredded cheese on top. Feel free to microwave the nachos at this point to melt the cheese. Add avocado, salsa, and sour cream. Enjoy!
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