1/2 pound leftover roast turkey meat, shredded
1 1/2 tablespoons fresh lime juice
Salt and pepper
2 tablespoons vegetable oil
3 bell peppers (preferably red and orange), finely chopped
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1 (15 to 16-ounce) can 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 greens
1/2 cup chopped fresh cilantro leaves
1 cup sour cream
2 to 3 teaspoons finely chopped pickled jalapeno
Serving Suggestion: Your favorite salsa
Preheat oven to 450 degrees F.
Toss turkey with lime juice and season with salt and pepper.
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.
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.
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.
Stir together sour cream and jalapeno, to taste, and serve on the side along with salsa.