Super Vegan Healthy Nachos

My boyfriend loves all things Mexican flavoured, I think because of all the cheese, sour cream and meat (stop drooling, Steve!) Here's my attempt at making a healthy vegan supper which he will enjoy. Of course, cheese could also be added for non-vegans.

• Ready In: 40 mins
• Serves: 2-3

Ingredients

• 4  corn tortillas, cut into wedges
• 1 (8 ounce) can diced tomatoes
• 1 (8 ounce) can black beans or 1 (8 ounce) can kidney beans
• 1⁄2 cup frozen corn
• 5  small button mushrooms, diced
• 1  green bell pepper, diced
• 1  tablespoon tomato paste
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon garlic powder or 1⁄2 teaspoon  crushed garlic clove
• 1  lime, juice of
• 1⁄2 avocado
• 1  lime, juice of
• 1  tablespoon  finely diced red onion
• 1  peeled and deseeded chopped tomato

Directions

1. Blend the avocado, lime juice, onion and tomato by roughly mashing or pulsing in a food processor. Set aside.
2. Spray the corn tortillas with oil and bake until crispy. Set aside.
3. Meanwhile, simmer tomatoes, beans, vegetables and spices together for about 30-40 minutes, until reduced and thick.
4. Arrange corn chips on plates, spoon over the vegie-bean mix, and top with a dollop of the guacamole. I often garnish this with chopped cilantro, or shredded scallions.