Mini Pepper Nachos with Corn, Black Beans and Avocado

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, medium
  • 2/3 cup Black beans
  • 2/3 cup Corn
  • 1/4 cup Green onions or cilantro

• Condiments

  • 2/3 cup Pico de gallo or your favourite salsa

• Baking & Spices

  • 1 lb Peppers, mini
  • 1 Salt and pepper

• Dairy

  • 1 cup Cheddar cheese

Found on closetcooking.com

Description

Ingredients

• 2/3 cup corn (grilled, charred, fresh, thawed or canned)
• 2/3 cup black beans (rinsed and drained canned or cooked from 1/3 cup dry beans)
• 2/3 cup pico de gallo or your favourite salsa
• 1 medium avocado, diced
• salt and pepper to taste
• 1 pound mini peppers, halved and seeded
• 1 cup cheddar cheese, shredded
• 1/4 cup green onions or cilantro (optional)

Directions

• Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper.
• Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes.
• Serve optionally garnished with green onions or cilantro.

Nutrition