Hearty bowl filled with roasted veggies, crunchy chips, black beans, cheese, fresh avocado, and zesty toppings.
# Components:
→ Vegetables
01 - 1 red bell pepper, diced
02 - 1 yellow bell pepper, diced
03 - 1 small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 cup corn kernels, fresh or thawed frozen
06 - 1 jalapeño, thinly sliced (optional)
→ Beans
07 - 1 can (15 oz) black beans, drained and rinsed
→ Chips
08 - 5 oz tortilla chips (gluten-free if needed)
→ Cheese
09 - 1 cup shredded cheddar or Monterey Jack cheese (or vegan alternative)
→ Toppings
10 - 1 avocado, diced
11 - 1/4 cup sour cream or Greek yogurt (or dairy-free alternative)
12 - 1/4 cup fresh cilantro, chopped
13 - Lime wedges, for serving
14 - Salt and pepper, to taste
15 - Olive oil, for roasting
# Directions:
01 - Set the oven to 400°F and allow it to reach temperature.
02 - On a baking sheet, toss diced bell peppers, sliced red onion, cherry tomatoes, corn, and jalapeño (if using) with olive oil, salt, and pepper. Roast for 20 minutes, stirring halfway, until tender and lightly charred.
03 - Arrange tortilla chips evenly in a large oven-safe platter or on a parchment-lined baking sheet.
04 - Scatter roasted vegetables and black beans onto the chips. Evenly sprinkle with shredded cheese.
05 - Return to oven and bake for 5 minutes, until cheese melts and bubbles.
06 - Remove from oven. Top with diced avocado, spoonfuls of sour cream or yogurt, and chopped cilantro. Serve promptly with lime wedges.
