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corn and black bean weeknight nachos

kept byjesyka325
recipe bySmitten Kitchen

2 ears corn, husked
1 15-ounce can black beans, drained and rinsed
1 large poblano
Nonstick spray or 2 teaspoons oil
2 generous cups (about 8 ounces) coarsely grated monterey jack cheese
2 generous cups (about 8 ounces) coarsely grated cheddar cheese
1 12-ounce bag tortilla chips, the thicker the better

Thinly sliced jalapeno (1 used 1/2 a big one)
Thinly sliced radishes (I used 2 medium)
1/2 a white onion, minced (you can toss it with a little lime juice and salt to lightly pickle it, if desired)
Handful fresh cilantro, roughly chopped
Diced tomatoes
Shredded lettuce
Sliced avocado
Lime wedges
Hot sauce



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