CategoryAppetizers, Dairy, Recipes

Yields4 Servings

Canola Oil Cooking Spray

6 oz Baked Tortilla Chips

1 (15 ounces) Can Black Beans, rinsed and drained

1 Green Bell Pepper, diced

½ cup Frozen Corn, thawed

¼ tsp Ground Cumin

¼ cup Sliced Black Olives

3 Pickled Hot Peppers, sliced

1 ½ cups Shredded Mozzarella Cheese

4 Large Plum Tomatoes (about 12 ounces), chopped

12 oz Chopped Red Onion

¼ cup Cilantro or Parsley, checked and chopped

1 tsp Fresh Lime Juice

½ Avocado, diced

Heat oven to 425 degrees F. Line a sheet pan with foil and coat with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapenos and cheese; bake until cheese melts, 5 to 6 Minutes.

While it's baking, prepare the salsa. Combine tomato, onion, cilantro or parsley and juice; gently mix in avocado. Serve nachos topped with salsa.

Enjoy!