Black Beans and Lime Spicy Chicken

For the chicken:

Cut the chicken into thin strips. Mix the chicken with all of the spices.

Put the olive oil in a skillet over medium heat. Add the chicken to the oil and cook until the strips are lightly browned.

For the dish:

Tortilla Chip Topping: cut the tortillas into strips and fry them in a small pan of oil over medium heat until they are browned. After they are brown lay the strips on a paper towel and set aside.

Black Beans: You can either warm the black beans in a small pot over medium-low heat until heated through right before assembling the dish; or you can add them into your serving dish and put the serving dish into the microwave for 30-60 seconds to warm up the beans.

Assembly: In a serving bowl, add the black beans (use ½ of the can for each serving – use a slotted spoon so that not too much of the black bean liquid goes into the serving bowl). If you didn’t warm up the beans in a small pot first, warm them up real quick in the microwave after putting them in the serving dish.

Lay pieces of the warm chicken over the black beans. Grate the cheese. Add the cheese (1/4 cup per serving) on top of the chicken.

For each serving, cut a lime into quarters and squeeze the juice of 3 of the quarters over the black beans, chicken and cheese. Dice the tomatoes, then top the dish with the tomatoes, a bit of the sour cream, then the tortilla chips, then the rest of the sour cream.

Garnish with the chives or chopped green onions and any leftover shredded cheese if you have it.