Loaded vegetarian nachos

10 oz tortilla chips
2 cans (15-oz) chili beans not drained
1 cup sweet corn defrosted if from frozen
1 large red onion chopped
1 pound tomatoes chopped
1 large red pepper chopped
⅓ cup black olives sliced
1 ½ cups shredded cheddar cheese

Heat your broiler to the hottest setting.
Place the tortilla chips in an oven-safe skillet or baking dish. The size of the dish depends on how you like your nachos – use a smaller one for more crunchy chips and a larger one for more softer chips. I like them more crunchy, so I use a smallish skillet.
Top with all the ingredients in the order listed, except for the avocado and yogurt/sour cream. Broil until the cheese is hot and bubbly, about 5 minutes

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