Two-Cheese Veggie Nachos

• 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 jalapeno pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 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)
• 3/4 cup diced peeled avocado (about 1 small)
• 2 ounces crumbled queso fresco (about 1/2 cup)
• 1/4 cup chopped fresh cilantro
• 1 medium tomato, diced
• 4 lime wedges

1. Preheat broiler to high.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; saute 5 minutes or until tender. Add garlic; saute 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.
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canola oil, red onion, garlic, zucchini, fresh corn kernels, pepper, ground cumin, chili powder, kosher salt, black beans, corn tortillas, cooking spray, cheese, avocado, queso fresco, fresh cilantro, tomato, lime wedges

Taken from www.myrecipes.com/recipe/two-cheese-veggie-nachos (may not work)