Mini Pepper Nachos with Corn, Black Bean and Avocado

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, red 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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