Prep Time: 20 minutes | Bake Time: 5 minutes
40-50 scoop-shaped tortilla chips
1 cup black beans
1 cup corn, fresh or frozen
40 pieces small frozen, deveined shrimp, thawed and tails removed
1 cup shredded cheddar or Monterey Jack cheese (or a combination)
1 avocado, sliced into 1-inch pieces
½ cup salsa
½ cup sour cream
½ cup cilantro, finely chopped
1. Arrange the tortilla chips on a baking stone or oven-safe baking dish. Place a small amount of black beans and corn in the bottom of each scoop (about 5 beans and corn kernels per scoop). Top with a piece of shrimp and sprinkle with shredded cheese.
2. Turn on your oven’s broiler and let it heat up for a few minutes. When it’s ready, put the nacho bites in the oven and broil until the cheese is completely melted and the chips start to look toasted, about 5 minutes. Keep a close eye on them so they don’t burn under the broiler!
3. Remove from the oven and top with a small slice of avocado, a dollop of salsa, then a dollop of sour cream and a sprinkling of cilantro. If you need to move them to a separate serving platter and they are still hot, use a pair or tongs to gently transfer them. Serve warm.