Chicken Nachos with Avocado Cream

Ingredients

• 36  baked tortilla chips 
• 0.8 cup black beans canned rinsed drained
• 1 cup chicken breast shredded cooked
• 2 tablespoons cilantro leaves fresh chopped
• 2 tablespoons juice of lime divided
• 3 tablespoons cup heavy whipping cream sour reduced-fat
• 2 tablespoons onion red minced
• 0.1 teaspoon salt 
• 3 ounces mexican blend cheese shredded reduced-fat

Equipment

• bowl
• baking sheet
• oven
• microwave

Directions

1. Combine mashed avocado, 1 tablespoon lime juice, sour cream, and salt. Cover avocado mixture, and chill.
2. Combine remaining 1 tablespoon lime juice, shredded chicken, and next 3 ingredients in a bowl, and toss gently.
3. Preheat oven to 42
4. Divide tortilla chips among 3 individual ovenproof plates on a large baking sheet. Top each plate with 2/3 cup chicken mixture and 1/4 cup shredded cheese.
5. Bake nachos at 425 for 6 minutes or until cheese melts. Top each serving with 2 tablespoons avocado cream.
6. Serve immediately.
7. Note: If you prefer, microwave individual servings at HIGH 3 minutes or until cheese melts.