Loaded Vegetarian Nachos

Ingredients

Quantities are for 4 servings.

• 12 oz Tortilla chips
• 1 can (15 oz) Black beans, canned, drained and rinsed
• 1 cup Corn, frozen or canned
• 12 oz Shredded Mexican-blend cheese
• 1 each Red bell pepper, diced
• 1 cup Salsa
• 1/2 cup Sour cream
• 1 each Avocado
• 1/2 each Red onion, finely diced
• 1 small bunch Cilantro, chopped
• 1 each Lime
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1/4 tsp Salt

Instructions

1. Heat the oven to 400°F and line a large sheet pan with parchment or foil.
2. In a bowl, toss the black beans, corn, and bell pepper with the cumin, chili powder, and salt.
3. Spread half of the chips on the sheet pan, then scatter on half of the bean mixture and half of the cheese. Repeat with the remaining chips, beans, and cheese so every chip has toppings on it.
4. Bake 8-10 minutes, until the cheese is melted and bubbly and the edges of the chips are just golden. Watch closely near the end, since chips go from golden to burnt quickly.
5. While the nachos bake, rinse the avocado, cilantro, and lime under running water (even though you peel or discard the skins, the knife carries anything on the outside into the flesh), then dice the avocado and red onion, chop the cilantro, and cut the lime into wedges.
6. Top the hot nachos with the salsa, sour cream, avocado, red onion, and cilantro, squeeze the lime over everything, and serve right away.