• 1 - 12 ounce bag sprouted corn tortilla chips

• 3 cups shredded, cooked chicken

• 1 cup cooked black beans

• Taco seasoning (recipe below)

• 1 cup fresh salsa

• 16 ounces shredded cheddar cheese

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• 1 tablespoon chili powder

• ½ tablespoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• 1 teaspoon sea salt

• ½ teaspoon onion powder

• ½ teaspoon ground black pepper

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• 1 avocado, peeled and diced

• ½ small red onion, diced

• ¼ cup chopped cilantro

• 4 scallions, chopped

• 2 cups salsa (serve on the side for guests to add as they like)

• Directions:

• 1. Preheat the oven to 350 degrees F.

• 2. To make the taco seasoning, mix together all the ingredients.

• 3. In a bowl, add the shredded chicken and beans. Pour the taco seasoning and salsa on

• top and mix well to coat.

• 4. Place half of the chips on a parchment-lined baking sheet. (I used the standard Jelly

• Roll Pan) Top with half of the chicken mixture and cheese. Repeat this layer once more.

• Bake for 10 to 15 minutes or until cheese is melted and chicken warmed through.