Mini Sweet Pepper Nachos
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What you need
1/2 cup Canned Corn, rinsed and drained
2 tbls Green Chilies, finely diced
1/4 cup Canned Black Beans, rinsed and drained
1 tbls Fresh Cilantro, minced
1 tbls Black Olives, minced
1/2 cup Shredded Mexican Cheese
Sour Cream for dipping
- Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
- In a bowl mix together the corn, black beans, and green chilies. Set this aside.
- To prepare the mini sweet pepper nachos remove the tops of the mini sweet peppers. Halve the mini sweet peppers lengthwise and remove the seeds. Place all the halved mini sweet peppers cut side up on the lined baking sheet. Scoop a teaspoon or so of the corn, black bean, and green chili mixture into the mini sweet pepper. Top with the shredded cheese. Bake this in the oven for 5 minutes or until the cheese has melted.
- Once the mini sweet pepper nachos are done remove the baking tray from the oven. Garnish with cilantro and black olives. Serve with sour cream.