1 bag fat-free baked corn chips
2 cans black beans, rinsed and drained
2 large tomatoes, diced
1 bell pepper, seeded and diced
4 green onions, sliced into rounds
Salsa to taste
2 cups shredded romaine lettuce
Preheat oven to broil. Spread the chips across a sprayed baking sheet. Spoon the beans over the chips. Add the tomatoes, bell pepper, and green onions. Bake until the chips are slightly browned on the edges, 7-10 minutes. Push the nachos onto a large serving plate. Top with salsa, guacamole, and romaine lettuce.