easy-chicken-and-black-bean-nachos-lucinda-scala-quinn-cookbook-recipe
[‘2 tablespoons safflower oil’, ‘1 small white onion, chopped’, ‘1 (15-ounce/425 g) can black beans, drained and rinsed’, ‘½ teaspoon ground cumin’, ‘¼ teaspoon dried oregano’, ‘Coarse salt and freshly ground black pepper’, ’12 ounces (340 g) tortilla chips’, ‘2 cups (250 g) shredded cooked chicken’, ‘1 ⅔ cups (10 ounces/284 g) shredded Monterey Jack cheese’, ‘1¾ cups (16 ounces/454 g) salsa, store-bought or salsa verde’, ‘1 avocado, pitted, peeled, and coarsely chopped’, ‘1 jalapeño, thinly sliced’, ‘Sour cream, for serving’]
Preheat the oven to 350°F (180°C) with the rack in the center position. Heat the safflower oil in a 10-inch (25 cm) skillet over medium-high heat. Add the onions and sauté until translucent, about 3 minutes. Add the black beans, cumin, and oregano. Season to taste with salt and pepper. Remove from the heat.
Arrange one-third of the tortilla chips on a baking sheet or oven-safe platter. Top with one-third each of the black beans, chicken, cheese, and salsa. Repeat this layering twice more.
Transfer to the oven and bake until the cheese is melted throughout, 18 to 20 minutes. Remove from the oven and top with the avocado, jalapeño, and dollops of sour cream. Serve immediately.
