Recipe: Campfire Loaded Veggie Nachos Recipe - Marla Meridith

Ingredients

• 1 15 oz can whole kernel corn, drained
• 1 15 oz can pinto beans, drained and rinsed
• 1 10 ounce can Rotel, drained
• ½ large red onion, diced & divided
• 1 2 ounce can sliced black olives, drained
• 1 tsp Tajín Clásico mexican spice blend
• ½ tsp freshly ground black pepper
• ½ tsp cumin
• 1 16 ounce bag tortilla chips
• 1 8 ounce package shredded Mexican blend cheese
• 1 ripe avocado
• 1 batch of Creamy Chipotle Sauce
• ¼ cup chopped fresh cilantro
• lime slices
• sliced jalapeños