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Mini Pepper Nachos with Corn, Black Beans and Avocado


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  • 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)


Servings 4
Adapted from


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.

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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