Vegetarian Nachos

Vegetarian Nachos
(not quite a recipe from the book, Crash Into Me)

Chop and prepare the following vegetables into small pieces:
1 small green pepper
½ small red Vidalia onion
1 tomato (preferably from New Jersey)
1 small yellow pepper

Smush up one avocado and set aside for after the cooking.

Place a nice single layer of nacho chips on tin foil.  Cover generously with shredded sharp cheddar cheese, then sprinkle vegetables all over chips.  

Heat in oven on broil until cheese melts and a few chips are brown on the edges (no more than five minutes)

Remove from oven.  Serve with salsa, sour cream and smushed avocado.

Eat while hot.

Heartier option:  Add a can of refried beans to the mix.  Just plop dollops of beans onto the chips before you place in the oven.