Super Vegan Healthy Nachos - cooking recipe

Ingredients

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

Preparation

Blend the avocado, lime juice, onion and tomato by roughly mashing or pulsing in a food processor. Set aside.
Spray the corn tortillas with oil and bake until crispy. Set aside.
Meanwhile, simmer tomatoes, beans, vegetables and spices together for about 30-40 minutes, until reduced and thick.
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.