How to make Nachos with Chicken and Black Beans

Nachos with Chicken and Black Beans

330 calories, 12 g fat (6 g saturated), 500 mg sodium

We've never found a nacho worth recommending in the restaurant world. The sad truth is that the tortilla chips are rendered a helpless vessel for thousands of calories of cheese, sour cream, and oily ground beef. And besides, who wants to dig through soggy nacho detritus in search of a chip crisp enough to bring from plate to mouth? This version ensures that every chip is evenly covered with protein-packed chicken and fiber-rich beans, plus enough salsa and lime-spiked sour cream to keep your mouth watering.

Ingredients

• 6 oz tortilla chips (round chips are preferable)
• 1 can (16 oz) black beans, rinsed and drained
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup cooked chicken, shredded
• 1/2 red onion, diced
• Juice of 2 limes
• 1/2 cup light sour cream
• Chopped cilantro Salsa (either fresh or your favorite bottled salsa)
• Pickled Jalapenos

Instructions

1. Preheat the oven to 425°F. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the chips, then top with the cheese, chicken, and onion. Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling. Remove.
2. Combine the lime juice, sour cream, and cilantro. Spoon over the nachos. Top with the salsa and jalapenos.