Sweet Mini Pepper Nachos
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
Pre-heat oven to 350 degrees.
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.
Line tray with mini peppers, fill with salsa, and top with cheese.
Bake for 10-15 minutes until cheese is melted and pepper are softened.
(Makes 4 cups of salsa that can be used to top spaghetti squash or used as a salsa with chips!)