Sweet Mini Pepper Nachos
By: Tracy
Published: Friday, May 29, 2015 - 9:04am

Ingredients




Black Bean Corn Salsa: (makes 4 cups)
2 ears corn grilled (or 1 1/2 cups of frozen / canned corn)
1 1/2 cups of black beans (dried then cooked or 1 15 oz can- rinsed)
1 cup cherry tomatoes quartered
½ red onion chopped
¼ cup cilantro chopped
3-5 sweet mini peppers chopped
1 jalapeno chopped
1 lime juiced
½ tsp black pepper
½ tsp cumin
¼ tsp kosher salt
10-12 sweet mini peppers, halved and cleaned
1/2 cup shredded sharp cheddar cheese

Preparation

1 Pre-heat oven to 350 degrees. 2 Clean kernels off of grilled corn and mix corn, beans, tomatoes, onion, pepper, and jalapeno in a bowl. Add cilantro, cumin, and pepper and mix. Add salt and squeeze lime juice on top of salt and then mix together. 3 Line tray with mini peppers, fill with salsa, and top with cheese. 4 Bake for 10-15 minutes until cheese is melted and pepper are softened. 5 (Makes 4 cups of salsa that can be used to top spaghetti squash or used as a salsa with chips!)

About

Watching the waistline but LOVE nachos?  Skip the chips and make some vegetarian nachos in sweet mini peppers for a lighter, healthier version!