Dinnertime: Lazy Nachos

This is the easiest recipe (hence the name). I like to have at least 2 veggies in this meal to make it a little more healthy.

Ingredients

tortilla chips

1 can black beans, drained

2 chicken breasts (boneless, skinless)

1 jalapeno

1 bell pepper (I prefer red, orange or yellow)

1/2 a tomato

2 avocados

1/2 lime

salsa

handful of washed cilantro

sour cream

shredded cheese (I prefer the "Mexican" blend) - not pictured

Pre-heat your oven to 325. 

Cook your chicken in a skillet with a little olive oil over medium-high heat until the juices run clear. You can also grill it if you so please. Be sure to add some salt and pepper to the meat before you cook it. (I also add some red pepper to give it more spicy flavor.)

While your chicken is cooking, chop up your pepper, tomato and jalapeno into small pieces.  Once the chicken is done, slice into bite sized pieces as well. 

Grab a 9 x 13 baking dish, spray with a little cooking spray. Spread the black beans evenly across the bottom and top with the chicken.

Add the veggies to the top, garnish with cilantro and salsa.

As you can see, I really need to clean my oven!

Sprinkle with cheese and bake for 20 minutes. While the nacho toppings are baking, mash up your avocados with the juice from 1/2 the lime, mix in some salt and place in a serving bowl. 

Grab 4 plates and place a layer of tortilla chips across them.  Once the nacho toppings are done baking, scoop out and place across the chips (1/4 the pan per plate).

 Serve with the avocados and sour cream as garnish. Serves 4! Enjoy!