Quick Skillet Cheesy Fajita Nachos

For 6 servings, Quick Skillet Cheesy Fajita Nachos keeps the list centered on olive oil, sliced red or yellow onion and bell pepper. Set aside about 30 minutes.

• Yield 6 servings
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 1 teaspoon olive oil
• 1/2 cup sliced red or yellow onion
• 1 bell pepper (any color, seeded and sliced or diced)
• 1 cup fresh or frozen corn kernels
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15-ounce) can black beans (rinsed and drained)
• 1 cup chopped Roma or cherry tomatoes
• 1/4 cup chicken broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh lime juice
• 3 cups cooked chopped chicken ((or leftover turkey!))
• 2 cups shredded Monterey Jack or sharp cheddar cheese (or a combination)
• Tortilla chips
• Optional toppings: sour cream, salsa, olives, fresh cilantro, avocado, or any other topping you like

Instructions

1. In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onions, bell pepper, corn, salt and pepper.
2. Saute the vegetables, stirring occasionally, for 3-4 minutes until they have softened and onions have turned translucent.
3. Add the beans, tomatoes, broth, cumin, and oregano. Bring the mixture to a gentle simmer, and cook for 5 minutes, stirring occasionally to prevent sticking.
4. Stir in the chicken and lime juice. Cook until heated through, 1-2 minutes. Season to taste with additional salt and pepper, if needed.
5. Sprinkle the cheese over the top of the mixture and cover with a lid or foil until the cheese is melted, 2-3 minutes.
6. Serve the fajita mixture over tortilla chips with any taco/fajita toppings you like.

Give it a minute off the heat, then serve it while it is still hot.