¼ cup diced onion
1 teaspoon cumin
One 14 1/2-ounce can black beans, rinsed and drained
2 tablespoons mole paste
¼ cup chicken broth
½ teaspoon garlic flakes
2 rotisserie chicken breasts, shredded
1 bag salted tortilla chips, about 13 oz
24 ounces shredded cheese
¾ cup pico de gallo (homemade or store bought)
1/4 cup Mexican crema
1 or 2 ripe avocados, cubed
Preheat oven to 325° F.
Heat a pan over medium heat. Saute onions and cumin for 5 minutes until fragrant. Add beans. Stir for 5 more minutes and add vegetable broth, garlic flakes and mole until mole is fully dissolved. Add shredded chicken and stir to combine. Remove from flames.
On a medium baking pan with a high lip (or another oven-proof casserole dish), spread out a serious layer of tortilla chips. Next, evenly spread half of the chicken and beans mixture over the chips, and then half of the cheese. Repeat with another layer of chips, the rest of the chicken and beans, and then the remaining cheese.
Bake nachos in the oven for about 15 minutes, or until both layers of cheese are melted.
Remove nachos from oven and sprinkle with pico de gallo and cubed avocado.
You can also serve it with a side of guacamole.