Healthy Med-Mex Nachos

• 1 ripe mango, peeled, pitted, and diced
• 2 medium roma tomatoes, finely chopped
• ¼ medium red onion, finely chopped
• 1 jalapeño, halved, seeded, and minced
• 3 tablespoon chopped fresh cilantro
• juice and finely grated zest of 1 lime
• ½ teaspoon salt, such as losalt
• 1 garlic clove, minced
• 6 reduced carb whole wheat pita bread
• nonstick cooking spray
• 2 teaspoon ground cumin
• 1/2 pound grilled chicken breast, cubed
• 1 14.5-ounce can black beans, drained and rinsed
• 2 cup shredded low fat monterey jack cheese
• 1 cup nonfat plain greek-style yogurt
• juice and finely grated zest of 1 lime
• ¼ teaspoon salt, such as losalt

1. In a mixing bowl, combine the mango, tomato, onion, jalapeño, garlic, cilantro, lime juice, zest, and salt. Toss to mix the ingredients together. Set aside to allow the flavors to come together.
2. Preheat oven to 300 degrees F. Halve the pita bread horizontally to give you 12 rounds. Cut each round into 8 wedges. Arrange the pita triangles in a single layer on 2 baking pans. Lightly spray the surface with nonstick cooking spray and sprinkle with cumin. Bake until very lightly crisp, about 5 minutes.
3. Layer the cubed chicken and black beans on top of the toasted pita chips and sprinkle the lowfat cheese. Bake for about 10 to 12 minutes or until cheese has melted. In a small bowl, combine the yogurt, lime juice, zest, and salt. Set aside.
4. To serve: Put the nachos on a serving platter, dab with the lime-yogurt sauce, and a few spoon full of the salsa.