Mini Pepper Nachos with Corn, Black Beans and Avocado

By margiekyle

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)

Details

Preparation time 15mins
Cooking time 20mins
Adapted from closetcooking.com

Preparation

Step 1

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.

: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.