Mini Pepper “Nachos” with Corn, Black Beans and Avocado


  • 2/3 cup corn (grilled, charred, fresh, thawed or canned)
  • 2/3 cup black beans
  • 2/3 cup Pico de Gallo or your favorite 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)



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.

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