Mini Pepper Nachos with Corn, Black Beans and Avocado

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Adapted from closetcooking.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from closetcooking.com

Ingredients

  • 2/3

    cup corn (grilled, charred, fresh, thawed or canned)

  • 2/3

    cup black 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. Note: 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.

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