Southwest Veggie Nachos
['Vegetable oil cooking spray', '6 ounces baked tortilla chips', '1 can (15 ounces) low-sodium black beans, rinsed and drained', '1 green bell pepper, diced', '1/2 cup frozen corn, thawed', '1/4 teaspoon ground cumin', '1/4 cup sliced black olives', '3 tablespoons pickled jalapeño slices', '1 1/2 cups reduced-fat shredded Mexican blend cheese', '4 large plum tomatoes (about 12 ounces), chopped', '1/2 cup chopped red onion', '1/4 cup cilantro, chopped', '1 teaspoon fresh lime juice', '1/2 avocado', 'diced']
Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.
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