Simmer black beans and liquid smoke flavoring for 15-20 minutes. Taste the beans to see if the smoke flavoring has infused the beans. Simmer longer if needed. Remove from heat and set aside until ready to layer the nachos.
While the beans are simmering, cut the chicken into 1-inch cubes. Heat butter in a skillet over medium heat. Add chicken and garlic, stirring to incorporate, and start to sear the chicken for 1-2 minutes.
Sprinkle generously with Poultry Magic seasoning (2-3 tablespoons) and continue to cook until chicken is cooked through, 5-7 minutes. Transfer to a platter and set aside.
Prepare guacamole and grate the cheese.
Layering the Nachos:
Place a layer of tortilla chips on a ceramic plate (approx. 8-10 large chips) for one serving. (Serving sizes can be customized for each person.) Sprinkle 1/2 - 3/4 cup cheese to cover the chips. Arrange about 1/2 cup of the cooked chicken on top of the cheese layer and about 3 tablespoons of black beans (use a slotted spoon to avoid the liquid) on top of the chicken layer.Note: Serving sizes can be customized for each individual and served directly on the hot plate for adults (slide nachos onto cool plates for kids).
Bake in the oven at 350°F until cheese melts and chips are lightly browned and crisp, 7 to 8 minutes, depending on the serving size.
Garnish each plate with chosen garnishes and serve immediately.
Notes
Nutrition Facts do not include GarnishesRECIPE VARIATIONS:
Make Vegetarian Blue Coyote Nachos with cubed portobello mushrooms instead of chicken
Create a colorful mix of chips with yellow and blue corn tortilla chips
Substitute pinto beans for the black beans
Cubed avocado can be subbed for the guacamole
Make the chicken spicer by adding in chopped chipotle chiles in adobo when cooking the chicken
Substitute a Mexican blend of shredded cheese for the Monterey Jack, but it won’t be as stringy