Vegetable Nachos (Improved)

• 6 ounces mozzarella cheese shredded
• 13 cup pickled jalapenos drained, divided, and finely chopped
• 1 tablespoon olive oil
• 1 large red onion chopped
• 113 cups corn if use canned, drain well
• 2 cloves garlic freshly chopped
• 113 cups black beans drained and rinsed
• 2 large italian plum (roma) tomatoes seeded and chopped
• 1 1/2 cup salsa prepared and chunky
• 23 cup cilantro freshly chopped
• 4 ounces tortilla chips 1 ounce each person

1. In a bowl, mix together mozzarella cheese with 1/4 picked jalapeno peppers.
2. Set aside.
3. Preheat oven to 350F.
4. Heat oil in a large nonstick skillet over medium-hight heat until hot.
5. Add onion, stirring occasionally, and cook for about 8 minutes or until onions are softened and browned.
6. Add corn, and cook until corn start to brown in spots, 3 to 5 minutes.
7. Add garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
8. Stir in black beans, tomatoes, remaining 3/4 of pickled jalapenos, and salsa until well combined.
9. Heat through about 2 minutes.
10. Remove from heat and stir in cilantro leaves.
11. Place tortilla chips closely together into a large ovenproof baking dish.
12. Place cooked vegetable mixture evenly over chips with a spoon.
13. Sprinkle remaining cheese evenly on top.
14. Bake until heated through and cheese on top melts, about 15 minutes.
15. Serve warm with more salsa, sour cream, cilantro and picked jalapenos if desired.

mozzarella cheese, olive oil, red onion, corn, garlic, black beans, italian plum, salsa, cilantro freshly, tortilla chips

Taken from recipeland.com/recipe/v/vegetable-nachos-improved-53991 (may not work)