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.

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