Southwest Veggie Nachos

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Vegetable oil cooking spray

6 oz baked tortilla chips

1 can (15 oz) low-sodium black beans, rinsed and drained

1 green bell pepper, diced

1/2 cup frozen corn, thawed

1/4 teaspoon ground cumin

1/4 cup sliced black olives

3 tablespoons pickled jalapeño slices

1 1/2 cups reduced-fat shredded Mexican blend cheese

4 large plum tomatoes (about 12 oz), chopped

1/2 cup chopped red onion

1/4 cup cilantro, chopped

1 teaspoon fresh lime juice

1/2 avocado, diced

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