Chicken & Pinto Bean Nachos

If you know anything about me, you know how much I love food. And one of my favorite foods is nachos. This is a great recipe.

Ingredients:
Meat -
18oz container Chi-chi's Shredded Chicken for Tacos

Beans -
1 can chipotle chilies in adobe sauce
2 tbs water
2 tsp lime juice
1 tsp chili powder
1/4 tsp salt
2 15oz cans pinto beans, rinsed and drained
4 slices bacon, cooked and crumbled

Topping -
1 15oz can diced tomatoes
1 diced avocado
1/3 c diced sweet onion
2 tbs lime juice
1 tbs olive oil
1/4 tsp salt

More -
8 oz tortilla chips
2 c shredded cheddar cheese
1/4 c chopped fresh cilantro
Jalapenos, sliced as needed
Sour cream, to taste

Directions
1. Heat chicken as directed on package.
2. For beans, remove 2 chipotle chilies and 1 tbs sauce from can. Keep remaining chilies and sauce for some other time. Drop chilies through food chute with processor on; pulse until coarsely chopped. Add water through beans and process until smooth. Stir in bacon.
3. Pre-heat broiler.
4. For topping, combine tomato and next 6 ingredients and toss well to coat.
5. Arrange chips in a single layer in a baking pan. Top evenly with bean mixture, chicken, and cheese. Broil 4 minutes or until cheese is melted.
6. Top evenly with remaining ingredients. Serve immediately.