Ingredients

• Vegetable oil cooking spray
• 6 ounces baked tortilla chips
• 1 can (15 ounces) low-sodium black beans, rinsed and drained
• 1 green bell pepper, diced
• 1/2 cup frozen corn, thawed
• 1/4 teaspoon ground cumin
• 1/4 cup sliced black olives
• 3 tablespoons pickled jalapeño slices
• 1 1/2 cups reduced-fat shredded Mexican blend cheese
• 4 large plum tomatoes (about 12 ounces), chopped
• 1/2 cup chopped red onion
• 1/4 cup cilantro, chopped
• 1 teaspoon fresh lime juice
• 1/2 avocado, diced

Instructions

1. Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.