Chicken and Black Bean Nacho Sweet Potato

Nachos are totally life. Okay, maybe not totally, but I really love nachos. The chips and the cheese and the jalapeƱos – what’s not to love? I want to swim in the guac. Maybe not swim, but definitely eat giant spoonfuls of it. And I also want to be able to continue to fit into my current wardrobe. LOL!

To be honest, there are times when I go all out and have the whole shebang. Usually I do that when I’m out with friends or for a date night. And I enjoy them without any reservation or guilt. When I’m at home, I have a more sensible fix – this quick and easy chicken and black bean mixture that is just as delicious over tortilla chips as it is topping a sweet potato.

The way that I approach foods is that nothing is off-limits. I can eat anything I want, pretty much anytime I want. But I can’t eat it in any quantity at any time, otherwise I won’t fit into my favorite jeans. While I have several pairs of jeans in various sizes, I do have a favorite pair. I don’t want to have to replace them. So, that means finding some delicious ways to “scratch the itch” without completely abandoning good habits. Enter this recipe…which, by the way, my husband gobbles up, beans and all.

Chicken and Black Bean Nacho Sweet Potato


  • 4 medium sweet potatoes
  • 1 can black beans, drained and rinsed
  • 1 chicken breast, cooked and chopped (rotisserie is fine)
  • 8-10 oz prepared salsa
  • 3 oz cream cheese

Do this:

Bake your sweet potatoes in a 375 degree oven for 45-60 minutes or until done. (Alternately, you can microwave on high for 10-12 minutes or until cooked through.) Heat the remaining ingredients, beans through cream cheese, over medium low, covered, until the cheese is melted. Stir frequently until smooth. Slice each potato in half lengthwise and top with 1/4 of the chicken-bean mixture.

Optional: Top sweet potato with chopped avocado (or guac), plain Greek yogurt, chopped cilantro, and/or hot sauce.

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