Mini Pepper “Nachos” with Corn, Black Beans and Avocado
Mini Pepper “Nachos” with Corn, Black Beans and Avocado
INGREDIENTS
- 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)
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.
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