Turkey Nachos

I saw this recipe on an episode of Sara's Secrets, and knew I had to make it the next time I had leftover turkey. It turned out so that now I look for excuses to have turkey leftovers just to make this!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄2 lb  leftover roast turkey meat, shredded
• 1 1⁄2 tablespoons fresh lime juice
•  salt
•  pepper
• 2  tablespoons  vegetable oil
• 3  bell peppers, finely chopped (preferably red and orange)
• 1  garlic clove, finely chopped
• 1⁄4 teaspoon ground cumin
• 1  teaspoon dried oregano, crumbled
•  black beans, rinsed and drained
• 4  ounces corn tortilla chips (not low-fat)
• 2  cups  grated jalapeno jack cheese (8 ounces)
• 1⁄4 cup  chopped scallion top
• 1⁄2 cup  chopped fresh cilantro leaves
• 1  cup sour cream
• 2 -3  teaspoons  finely chopped  pickled jalapeno peppers

Directions

1. Preheat oven to 450 degrees 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 cook bell peppers, stirring, until crisp-tender, about 3 minutes.
4. Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute. Add the beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.
5. Make 2 layers each of corn chips, sauteed peppers, beans, turkey, cheese, scallion, and cilantro in a 3-quart shallow baking dish. Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes.
6. Stir together sour cream and jalapeno, to taste, and serve on the side along with salsa.