By chef Jo Lusted

2 cups cooked cranberry beans, drained and cooled
1/2 cup fresh cilantro, chopped
1/2 cup frozen corn kernels, defrosted and drained
2 plum tomatoes, chopped
1/2 medium red onion, chopped
2 whole serrano or jalapeno peppers
3 tbsp olive oil
4 limes, juiced
sea salt and freshly ground black pepper, to taste
1 large bag baked tortilla chips
3 cups low-fat mozzarella or queso fresco, grated
2 avocados, diced
1 cup cooked bacon, crumbled (optional)

1. Preheat oven to 400 F.
2. Prepare salsa: In a large bowl, combine all ingredients (except chips, cheese, avocado and bacon, if using). Adjust seasoning to taste. Set aside.
3. Spread tortillas in a single layer on a large baking sheet. Sprinkle with 1/2 shredded cheese, top with bean salsa, then finish with remaining cheese. Bake for 10-15 minutes until cheese is melted and nachos are hot throughout. Garnish with avocado, bacon and lime-chipotle yogourt.

Lime-Chipotle Greek Yogourt

1 1/2 cups non-fat Greek yogourt
2 limes, juiced
2 tbsp chipotle in adobo purée
sea salt, to taste

In a medium bowl, whisk together first 3 ingredients and season with sea salt to taste.