LibreRecipes

Southwest Veggie Nachos

Rating

We subbed baked chips for fried. Same flavor, less fat.

Vegetable oil cooking spray

6 ounces baked tortilla chips

1 can (15 ounces) low-sodium black beans, rinsed and drained

1 green bell pepper, diced

1/2 cup frozen corn, thawed

1/4 teaspoon ground cumin

1/4 cup sliced black olives

3 tablespoons pickled jalapeño slices

1 1/2 cups reduced-fat shredded Mexican blend cheese

4 large plum tomatoes (about 12 ounces), chopped

1/2 cup chopped red onion

1/4 cup cilantro, chopped

1 teaspoon fresh lime juice

1/2 avocado, diced

Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.