• 1 pint grape tomatoes, halved or cherry tomatoes, quartered
• 1 small white onion, diced
• 1 jalapeño pepper, seeded and chopped
• 1-2 tablespoons cilantro, roughly chopped
• Zest and juice of 1 lime
• Salt and freshly ground black pepper

For the pico, combine all the ingredients in a small bowl. Season with salt and pepper and let sit for 15-20 minutes to let the flavors combine.


Layer the chips with the corn, onion, cheese and black beans. Bake in a hot oven until the cheese is melted. Top with guacamole and sour cream and serve.

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