Loaded Veggie & Black Bean Nachos

Ingredients

• Corn tortillas

  3 tortilla or 72g

• Lime

  raw

  1 fruit or 67g

• Black beans

  canned, low-sodium, drained

  ½ can or 213g

• Cilantro

  raw, coriander leaves

  ¼ cup or 4g

• Tomatoes

  red, raw

  1 medium whole or 123g

• Yellow bell pepper

  sweet, raw

  1 pepper, large or 186g

• Salsa

  ¼ cup or 65g

• Sweet onion

  raw

  ½ onion or 166g

• California avocado

  raw

  ½ fruit, without skin and seed or 68g

• Salt

  table

  1 dash or 0.4g

Directions

1. Preheat your oven to 350F.
2. Slice the Corn Tortillas into either 4 or 6 equal pieces. Juice the Lime into a small bowl.
3. Dunk both sides of each Corn Tortilla into the Lime Juice, then set on a lined baking tray. Sprinkle all of the chips generously with salt, then place in the oven and bake for 20-25 minutes, or until the chips are crispy and golden brown around the edges.
4. In the meantime, rinse, prep, and chop all remaining ingredients.
5. Assemble the nachos by placing the baked Corn Tortilla Chips onto a plate, then topping with all remaining ingredients.