Southwest Veggie Nachos

Ingredients

• 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

Instructions

1. 1

   Heat oven to 425°F.

2. 2

   Coat a baking sheet with cooking spray; spread chips evenly on sheet.

3. 3

   In a bowl, combine beans, pepper, corn and cumin; spoon over chips.

4. 4

   Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes.

5. 5

   In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado.

6. 6

   Serve nachos topped with salsa.