Two-Cheese Veggie Nachos

Ingredients

• 1 tablespoon canola oil
• 1 cup chopped red onion
• 2 garlic cloves, minced
• 1 cup chopped zucchini
• 1 cup fresh corn kernels
• 2 tablespoons thinly sliced jalapeño pepper
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• ¼ teaspoon kosher salt
• 1 (14.5-ounce) can organic black beans, rinsed and drained
• 8 (6-inch) corn tortillas, cut into wedges
• Cooking spray
• 2 ounces shredded reduced-fat Mexican-blend cheese (about 1/2 cup)
• ¾ cup diced peeled avocado (about 1 small)
• 2 ounces crumbled queso fresco (about 1/2 cup)
• ¼ cup chopped fresh cilantro
• 1 medium tomato, diced
• 4 lime wedges

Instructions

1. Preheat broiler to high.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add zucchini and next 5 ingredients (through salt); cook 5 minutes or until crisp-tender. Add beans; cook for 2 minutes or until thoroughly heated.
3. Arrange tortilla wedges in a single layer on a large jelly-roll pan coated with cooking spray. Lightly coat tortilla wedges with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Sprinkle shredded Mexican cheese evenly over tortillas. Broil 1 minute or until cheese melts.
4. Top chips evenly with bean mixture, avocado, queso fresco, cilantro, and tomato. Serve with lime wedges.