Loaded Summer Veggie Nachos

2 Tbsp. avocado oil

1/2 large sweet onion, diced

1 medium zucchini, diced

1 bunch Swiss chard, stems removed, leaves chopped

1 ear fresh corn, husked, kernels removed

3 cloves garlic, minced 

1 large tomato, diced

1 tsp. ground cumin

1 1/2 tsp. kosher salt

1/2 tsp. group black pepper

Juice of 1 lime

10-12 oz. bag tortilla chips (your favorite)

1 15-oz. can refried black beans

8 oz. jack cheese, grated

Additional optional toppings:

Sour cream, salsa, diced avocado, and/or minced fresh cilantro

1. Preheat oven to 350 degrees F. 
2. In a large skillet, heat avocado oil over medium heat. Add diced onion and saute until translucent, about 5 minutes. 
3. Add diced zucchini to the skillet, and saute about 4 minutes. 
4. Add chopped chard leaves, corn kernels, and garlic to the skill and saute an additional 3-4 minutes, until all veggies are tender and chard leaves have wilted. 
5. Add ground cumin, salt, and pepper, and saute about 30 seconds, until cumin is fragrant. 
6. Add diced tomato and lime juice, and toss mixture until everything is well combined. Remove from heat. 
7. On a large rimmed baking sheet, place half the tortilla chips in an even layer. Evenly distribute spoonfuls of half the can of refried black beans on top of the chip layer. Use a slotted spoon to transfer half the vegetable mixture evenly over the beans and chips. Evenly sprinkle half the grated cheese over the vegetables. Repeat the layer with the remaining tortilla chips, refried beans, vegetables, and cheese. 
8. Bake the nachos at 350 degrees F for 15 minutes, until cheese is melted. 
9. Remove sheet pan from the oven and top with desired additional toppings, such as sour cream, salsa, diced avocado, and/or minced fresh cilantro. 
10. Serve immediately, and enjoy!