Avocado Roast Corn Nachos


  • 1-ounce olive oil
  • 8 ounces red onion, peeled and sliced
  • 2 cloves garlic, minced
  • 4 avocados, peeled and diced
  • 1/2-ounce cilantro, chopped
  • 1 jalapeno pepper, stemmed, cored, diced small
  • 4 ounces roasted corn kernels (roasted on the cob)
  • 4 ounces black beans, cooked, drained
  • 1 ounce fresh lime juice fresh
  • 1 teaspoon kosher salt
  • 12 corn tortillas, cut in 2-inch round pieces
  • 2 ounces queso cotija, grated


Food Network Invites You To Try This Avocado Roast Corn Nachos Recipe.

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