Chicken and Black Bean Nachos

This was our first quarter snack for Super Bowl. I had the bean mixture and shredded chicken ready to go then with my preheated oven assemble it just before I wanted to serve. I did not have avocado so just topped with sour cream and chopped scallions. Not sure who the original source is for this recipe but I felt like it was pretty healthy!!

• 2 tablespoons safflower oil
• 1 small white onion, chopped
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1/2 teaspoon cumin (I sprinkled extra over shredded chicken)
• 1/4 teaspoon dried oregano (I sprinkled extra over shredded chicken)
• Salt, to taste
• Freshly ground pepper, to taste
• 12 ounces tortilla chips
• 2 cups poached, shredded chicken
• 10 ounces Monterey Jack cheese, shredded
• 16 ounces salsa ( I did not use that much salsa)
• 1 avocado, coarsely chopped (didn't have on hand)
• Thinly sliced jalapeno, for garnish (didn't have on hand)
• Sour cream, for garnish

1. 
   
2. Preheat oven to 350 degrees with rack in middle position.

3. STEP 2

   In a 10-inch skillet over medium-high heat, heat 2 tablespoons safflower oil. Add onion and saute until translucent, about 3 minutes. Add black beans, cumin, and oregano. Season with salt and pepper, to taste. Remove from heat. I added my shredded chicken breast to mixture.

4. STEP 3

   On a sheet pan or oven-safe platter, layer one-third the tortilla chips and top with one third the black beans, chicken, cheese, and salsa. Repeat layering twice more.

5. STEP 4

   Transfer to oven and bake 18 to 20 minutes, until cheese is melted throughout. Remove from oven, top with avocado, jalapeno, and sour cream, and serve immediately