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mini peppers with black bean salsa and cheese
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Mini Sweet Pepper Nachos

Lighten up your nachos with this vegetarian version!
Course Appetizer
Author Tracy


  • 2 ears corn grilled or 1 1/2 cups of frozen / canned corn
  • 1 1/2 cups of black beans dried then cooked or 1 15 oz can- rinsed
  • 1 cup cherry tomatoes quartered
  • ½ red onion chopped
  • ¼ cup cilantro chopped
  • 3-5 sweet mini peppers chopped
  • 1 jalapeno chopped
  • 1 lime juiced
  • ½ tsp black pepper
  • ½ tsp cumin
  • ¼ tsp kosher salt
  • 10-12 sweet mini peppers halved and cleaned
  • 1/2 cup shredded sharp cheddar cheese


  • Pre-heat oven to 350 degrees.
  • Clean kernels off of grilled corn and mix corn, beans, tomatoes, onion, pepper, and jalapeno in a bowl. Add cilantro, cumin, and pepper and mix. Add salt and squeeze lime juice on top of salt and then mix together.
  • Line tray with mini peppers, fill with salsa, and top with cheese.
  • Bake for 10-15 minutes until cheese is melted and pepper are softened.
  • Notes
  • Use the leftover Black Bean and Corn Salsa as a dip or topping on some roasted spaghetti squash as it makes 4 cups of salsa