Fajita Nachos

1/4 cup lime juice

2 tablespoons olive oil

1 1/2 cups beer

2 cloves garlic

1 teaspoon ground coriander

1 teaspoon ground cumin

1 jalapeno -- seeded and chopped

1 pound boned and skinned chicken breast halves -- fat

removed 32 ounces pinto beans

salt 2 medium onion -- diced

1/2 cup lowfat cheddar cheese

1/2 cup guacamole

15 corn tortillas -- cut in triangles

LIME SALSA 1 large tomato -- quartered

2 large tomatillos -- quartered

1/4 cup red bell pepper -- sliced

2 tablespoons red onion

1 teaspoon lime peel -- grated

1 tablespoon lime juice

For Salsa: Combine all ingredients in a food process or salsa machine and mix. Cover an refrigerate until ready to use. Marinade: Combine lime juice, 1 tablespoon oil, 1/2 cup of the beer, garlic, coriander, cumin and jalapeno in a freezer bag. Set aside 3 tablespoons and add chicken, seal and rotate bag to cover chicken. Refrigerate for 2 hours or over night, turning bag occasionaly. Fajitas: Combine reserved marinae, beans and remaining beer in a sauce pan. Cook over medium heat, stirring and mashing beans until slightly thickened. Season to taste with salt. In a frying pan add rest of oil over medium heat, add onions adn cook partially covered and stirring often until soft and golden brown. If made ahead cover beans and onion seperately, reheat when ready to use. Remove chicken from bag and drain and disgard marinade. Arrange on grate, place lid on grill and cook turning once until chicken is done. Remove from grate and cut into bite sized pieces. Spread beans onto a 10 inch circle in a large pizza pan. Top with onions, chicken, and cheese. Set pan on grate, place lid on grill and cook until cheese is melted. Top with guacamole, and some of the salsa. Tuck some of the chips around the edges. Serve with remainig chips and salsa.