Two-Cheese Veggie Nachos

Ingredients

• 1 T. canola oil
• 1 c. chopped red onion
• 2 garlic cloves, minced
• 1 c. chopped zucchini
• 1 c. fresh corn kernels
• 2 T. thinly sliced jalapeño pepper
• 1/2 t. ground cumin
• 1/4 t. chili powder
• 1/4 t. kosher salt
• 14.5 oz. can organic black beans, rinsed and drained
• 8 - 6 inch corn tortillas, cut into wedges
• non-stick cooking spray
• 2 oz. shredded reduced-fat Mexican-blend cheese (1/2 c.)
• 3/4 c. avocado, peeled and diced
• 2 oz. crumbled queso fresco (1/2 c.)
• 1/4 c chopped fresh cilantro
• 1 medium tomato, diced
• 4 lime wedges

Steps

1. Preheat broiler to high. Coat a large jelly-roll pan with non-stick cooking spray.
2. Heat a large skillet over medium-high heat; add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add zucchini, corn, jalapeño pepper, cumin, chili powder and salt; cook 5 minutes or until crisp-tender. Add beans; cook for 2 minutes or until thoroughly heated.
3. Arrange tortilla wedges in a single layer on the prepared pan. Lightly coat the tortilla wedges with the cooking spray; broil 2 minutes on each side or until lightly browned and crisp. Sprinkle shredded Mexican blend cheese evenly over tortillas; broil 1 minute or until cheese melts.
4. Top chips evenly with bean mixture, avocado, queso fresco, cilantro, and tomato. Serve with lime wedges.
5. 4 servings.