Super Vegan Healthy Nachos

• 4 corn tortillas, cut into wedges
• 1 (8 ounce) can diced tomatoes
• 1 (8 ounce) can black beans or (8 ounce) can kidney beans
• 1/2 cup frozen corn
• 5 small button mushrooms, diced
• 1 green bell pepper, diced
• 1 tablespoon tomato paste
• 1/2 teaspoon chili powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder or 1/2 teaspoon crushed garlic clove
• 1 lime, juice of
• 1/2 avocado
• 1 lime, juice of
• 1 tablespoon finely diced red onion
• 1 peeled and deseeded chopped tomato

1. Blend the avocado, lime juice, onion and tomato by roughly mashing or pulsing in a food processor. Set aside.
2. Spray the corn tortillas with oil and bake until crispy. Set aside.
3. Meanwhile, simmer tomatoes, beans, vegetables and spices together for about 30-40 minutes, until reduced and thick.
4. Arrange corn chips on plates, spoon over the vegie-bean mix, and top with a dollop of the guacamole. I often garnish this with chopped cilantro, or shredded scallions.

corn tortillas, tomatoes, black beans, frozen corn, button mushrooms, green bell pepper, tomato paste, chili powder, white pepper, salt, garlic, lime, avocado, lime, red onion, tomato

Taken from www.food.com/recipe/super-vegan-healthy-nachos-239292 (may not work)