6 Medium-size whole wheat tortillas
Sunflower oil or olive oil
Salt and pepper
1 bag (10 oz) (10 oz) Frozen corn (defrosted and pat dried)
1 can Black beans (rinsed)
1 pint Grape/cherry tomatoes (quartered)
1 Small red onion (finely chopped)
A big handful fresh cilantro (rinsed and roughly chopped)
Juice from 1 lime (divided)
1 Ripe avocado
1/2 cup Greek yogurt
1/2 cup Feta or cojita cheese
1 can (small) Pickled jalapeño slices (optional)

Pre-heat the oven to 325°F.

Using a pair of kitchen shears, cut each tortilla into 8 wedges. Place wedges in a bowl and drizzle with sunflower oil, enough to just lightly coat each wedge.

Sprinkle the wedges with a little salt and pepper and toss to coat evenly. Place the wedges in a single-layer on a baking sheet (you might need to use two sheets) and place in the oven to bake for a total of 8 minutes, flipping halfway through and rotating the pan. When they’re done they should be crisp and light brown but careful not to let them burn. Place on a paper towel-lined plate while you prepare the rest of the toppings.

Raise the heat of the oven to 375°F.

Place the corn in the same bowl you used for the tortillas and toss with a drizzle of the sunflower oil to lightly coat, add salt and pepper to season. Scoop the corn in a single layer on the same baking sheet as you used for the tortillas wedges and roast the corn for 10 minutes, or until lightly browned, tossing halfway through. Meanwhile make the other toppings.

In a small sauce pan add 1 tsp of the sunflower oil and warm over medium heat. Add the beans and stir until the beans are warmed through and begin to break down a bit. Smash them a bit with a wooden spoon. Season with salt and pepper and then lower the heat to low and keep warm.

To make the salsa: Combine the quartered tomatoes with the red onions, cilantro, half of the lime juice, 1 tablespoon of sunflower or olive oil and salt and pepper. Taste for seasonings and then put aside.

Halve the avocado, remove pit, place in a bowl with remaining lime juice. Smash roughly with a fork, season with salt and pepper.

To assemble the nachos: Spread each chip wedge with a bit of yogurt, and then top with a spoonful of the corn, beans, tomato-salsa, smashed avocado, a sprinkling of the feta/cojita and one pickled jalapeño circle (if you’d like).