Baked Chicken Nachos

• 2 medium sweet red peppers, diced
• 1 medium green pepper, diced
• 3 teaspoons canola oil, divided
• 1 can (15 ounces) black beans, rinsed and drained
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 2-1/4 cups shredded rotisserie chicken
• 4-1/2 teaspoons lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 7-1/2 cups tortilla chips
• 8 ounces pepper jack cheese, shredded
• 1/4 cup thinly sliced green onions
• 1/2 cup minced fresh cilantro
• 1 cup sour cream
• 2 to 3 teaspoons diced pickled jalapeno peppers, optional

1. In a large skillet, saute peppers in 1-1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through.
2. Meanwhile, combine the chicken, lime juice, salt and pepper. In a greased 13x9-in. baking dish, layer half of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers.
3. Bake, uncovered, at 350u0b0 for 15-20 minutes or until heated through. Serve with sour cream and, if desired, pickled jalapenos.

sweet red peppers, green pepper, canola oil, black beans, garlic, oregano, ground cumin, rotisserie chicken, lime juice, salt, pepper, tortilla chips, pepper, green onions, fresh cilantro, sour cream, jalapeno peppers

Taken from www.tasteofhome.com/recipes/baked-chicken-nachos/ (may not work)