Healthier Nachos

Sometimes I get a craving for some greasy nachos and some beers.  When I first started dating my husband we had many conversations over nachos and beer at bars all over SF and Oakland.  We shared a love for nachos.  I can't have the beer (sigh) anymore, but I can make a healthier version of those greasy nachos at home.  I wouldn't go so far as to say they are healthy, but they are certainly healthier...and taste pretty good if I don't say so myself.  Enjoy!

Serves 2-3

Ingredients:
1/2 bag of tortilla chips (gluten-free)
1/2 cups of black beans, rinsed and drained
3/4 cup of grape tomatoes, cut in half
1/2 cup sweet corn (fresh or frozen)
2 cups or romaine lettuce, shredded
1/2 of an avocado, diced small
3/4 can of black olives
Shredded cheese of your choice (optional)
Pickled jalapenos to taste
Jar or container of your favorite salsa

Preheat oven to 400 degrees F. Puree beans in a food processor with 1/4 of the salsa. Combine until thick and chunky. Lay out chips on a baking sheet. Layer on the bean puree. Sprinkle corn, tomatoes, olives, and cheese (if using) on top. Heat in oven until the cheese melts (10 minutes or so) Remove nachos from the oven. Add lettuce, avocado, jalapenos, and more salsa if you would like.