Turkey Nachos

Ingredients

• 15 oz black beans rinsed drained canned
• 4 oz tortilla chips low-fat (not )
• 0.5 cup cilantro leaves fresh chopped
• 1  garlic clove finely chopped
• 0.3 teaspoon ground cumin 
• 8 oz monterrey jack cheese grated
• 2 teaspoons jalapeno finely chopped
• 1.5 tablespoons juice of lime fresh
• 1 teaspoon oregano dried crumbled
• 2 teaspoons pickled beets finely chopped
• 3  bell pepper red finely chopped (preferably and orange)
• 6 servings salsa 
• 0.3 cup spring onion chopped
• 1 cup cream sour
• 0.5 lb turkey meat shredded leftover
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 450°F.
2. Toss turkey with lime juice and season with salt and pepper.
3. Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until crisp-tender, about 3 minutes.
4. Transfer to a bowl.
5. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute. Stir in beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.
6. Make 2 layers each of corn chips, sautéed peppers, beans, turkey, cheese, scallion, and cilantro in a 3-quart shallow baking dish.
7. Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes.
8. Stir together sour cream and jalapeño to taste and serve on the side along with salsa.