Heymish Cooking: Vegetarian Nachos

My husband pronounced me the Queen of Nachos because of this meal. If you aren't worried about mixing meat and dairy then feel free to add some ground beef, made with taco seasoning, to this. Grilled chicken might also be nice.

You'll need:
oil - veg or olive
1 zucchini
1 yellow squash (you can use 2 zucchini or 2 yellow squash)
1 red onion
1 or 2 cloves of garlic
1 - 6oz can corn (you can use a Mexican or southwest mix if you like)
2 - 1lb cans refried beans
1 - 13oz bag of tortilla chips
8oz Mexican cheese blend or cheddar cheese
1 - 8oz bag of shredded lettuce
1 - 6oz can of black olives
4 avocados
salsa (to taste, I used a whole jar)
sour cream (to taste)

Dice the zucchini, squash and onion. Set aside half the onion cook the other half with the zucchini and squash in a little oil over medium heat. Meanwhile, mince the garlic and add it to the pan. Then drain the corn and add that. Toss it around to cook and then remove it from the heat and set aside.

Cook the refried beans according to can directions.
Meanwhile, slice the olives and peel and dice the avocados.

Empty the bag of chips into a large baking pan or (like I did) 2 baking pans. Top the chips with spoonfuls of refried beans and try to smooth them over the top, evenly. Top the beans with the vegetable mixture and then the cheese. Pop it under the broiler until the cheese is melted.

You can top the whole thing now or spoon out servings and top each serving with the lettuce, olives, raw onions, avocado, salsa and sour cream.