Cheesy Nachos with Guacamole Salsa

By bakeaholic

Ingredients

• Guacamole Salsa:
• 1 (8-ounce) bag baked tortilla chips
• 1 (15-ounce)can black beans, drained and rinsed
• 140 g. goat cheese, crumbled
• 1/3 cup shredded low-fat cheddar
• 1/4 cup sliced scallions
• 1 cup frozen corn kernels, defrosted
• 1 chopotle chili in adobo sauce, minced
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1 lime, juiced
• Salt and pepper
• 2 large vine-ripe tomatoes, chopped
• 1 avocado, diced

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350 degrees F.
2. On an oven-safe platter, spread half of the tortilla chips. Top with half of the black beans and half of the goat cheese. Top with the remaining tortilla chips, black beans, goat cheese and the cheddar. Bake for 20 minutes or until warmed through and the cheese has melted. Remove from the heat and top with the scallions and serve with the Guacamole Salsa.

Guacamole Salsa:
In a mixing bowl, combine the corn kernels, chipotle pepper, onion, garlic, lime juice, salt and pepper. Stir until combined and then fold in the chopped tomatoes and avocado. Serve immediately.