1/2 peeled avocado, seeded, coarsely mashed
2 tbsp. lime juice, divided
3 tbsp. reduced-fat sour cream
1/8 tsp. salt
1 cup shredded cooked chicken breast
3/4 cup rinsed, drained canned black beans
2 tbsp. minced red onion
2 tbsp chopped fresh cilantro
36 baked tortilla chips
1 cup shredded reduced-fat Mexican blend cheese

Combine mashed avocado, 1 tablespoon lime juice, sour cream and salt. Combine remaining 1 tablespoon lime juice, shredded chicken, and next 3 ingredients in bowl, toss gently.

Preheat oven to 425°F. Divide tortilla chips evenly among 3 ovenproof plates, set on a large baking sheet. Top each plate with chicken mix and 1/4 cup shredded cheese.

Bake nachos for 6 minutes or until cheese melts. Top each serving with 2 tablespoon avocado cream.

Lo-fat, lo-cal, but not skimpy on taste.

Submitted by: Sherry Monfils