Name: Spiralized Zucchini Nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: About 1/2 bag tortilla chips; 1 medium zucchini, spiralized or grated; 1/4 teaspoon cumin; 1 pinch chili powder; Salt and pepper to taste; 1 1/2 cups grated Monterey Jack cheese; 1 cup black beans; 1 cup fresh or canned (and drained) sweet corn kernels; Fresh salsa, diced avocado and crumbled queso fresco, for topping

Ingredients

Scale

About 1/2 bag tortilla chips
1 medium zucchini, spiralized or grated
1/4 teaspoon cumin
1 pinch chili powder
Salt and pepper to taste
1 1/2 cups grated Monterey Jack cheese
1 cup black beans
1 cup fresh or canned (and drained) sweet corn kernels
Fresh salsa, diced avocado and crumbled queso fresco, for topping

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Instructions

Heat oven to 425 degrees F. Line rimmed baking sheet with foil; spray with cooking spray.
In medium bowl, toss spiralized zucchini with cumin, chili powder and salt and pepper. Cut zucchini spirals into smaller pieces, if desired.
Spread one layer of chips on baking sheet. Top with 1/2 cup cheese, half of zucchini, 1/2 cup black beans and 1/2 cup corn. Top with another layer of chips, 1/2 cup cheese, remaining zucchini, remaining black beans and remaining corn. Top with remaining cheese.
Bake 10 to 15 minutes until cheesy is melted and bubbly. Top with fresh salsa, diced avocado and crumbled queso fresco just before serving.