Ingredients: 1 (15-ounce) can black beans
1 (2.25-ounce) can sliced black olives 3 cups of baby spinach (use the amount of spinach to your liking)
12 ounces sharp cheddar or Monterey jack cheese, or a combination (3 cups shredded)
1 small Roma tomato
8 medium scallions
1 small jalapeño
1 pound rotisserie chicken meat (from a 4 to 5-pound chicken)
1 (16-ounce) bag restaurant-style tortilla chips
Sour cream, guacamole and salsa, for serving Directions: 1. Heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil. 2. Shred 1 pound cooked chicken into a medium bowl. 3. Build the nachos: arrange about half of a 16-ounce bag of tortilla chips on the baking sheet in an even layer. Top with half of the seasoned chicken and a handful of shredded cheese. Layer the remaining chips on top, followed by the remaining chicken and cheese. Sprinkle with the black beans. 4. Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 7-8 minutes. Just before serving, top with the black olives, jalapeño, tomato, and scallions. Enjoy!