1/2 lb leftover turkey, shredded
1 1/2 T lime juice
2 T vegetable oil
3 bell peppers, chopped (use red, orange, yellow)
1 clove garlic, chopped
1/4 t ground cumin
1 tsp dried oregano
1 (15 oz) can black beans, rinsed
4 oz corn tortilla chips
2 c grated jalapeno Jack cheese
1/4 c chopped green onions
1/2 c chopped fresh cilantro
1 c sour cream
2-3 t chopped pickled jalapeno
Toss turkey with lime juice, salt, pepper. Heat 1 1/2 T oil in skillet. Saute peppers crisp-tender, about 3 min. Transfer to bowl. Heat remaining 1/2 T oil in skillet. Add garlic, cumin, oregano, stir 1 min. Stir in beans until heated, 1 min. Add salt and pepper. Make 2 layers of corn chips, peppers, beans, turkey, cheese, onions, and cilantro in a 13 x 9 pan. Bake nachos 450 in middle of oven until cheese is melted, 6-10 min. Mix sour cream and jalapeno to taste. Serve with salsa. 6 servings