Amped Up Vegetable Nachos

• Preheat the oven to 375° F.
• In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat until shimmering. Add the onion and garlic and cook, stirring with a wooden spoon, until the onions are soft and translucent, about 3 minutes. Add the kale, ½ teaspoon of salt, and ⅛ teaspoon of pepper and cook, stirring, for 1½ minutes. Add the corn and cook for an additional 1½ minutes. Transfer to a bowl and set aside.
• Wipe out the skillet with paper towels and return it to medium-high heat. Add 1 tablespoon of the olive oil and the refried beans, and stir. Pour in the broth and mix until incorporated. Add the salsa and stir to combine. Set aside.
• Divide the tortilla chips between two 9- by 12-inch baking dishes. Spoon the beans over the chips on each baking dish. Top each with half of the vegetables and sprinkle the cheese evenly between the two. Scatter the jalapeño slices on top and bake until the cheese is melted, about 7 minutes. Turn the oven to broil and cook until the cheese is golden and bubbling, 1 to 2 minutes.
• Serve with the additional salsa and the diced avocado.

Flexitarian Option: Add shredded chicken

• Season 1 pound boneless, skinless chicken breasts or thighs with salt and freshly ground pepper.
• In a skillet over medium-high heat, add 1 tablespoon of olive oil and cook 4 to 5 minutes on each side, until cooked through.
• Remove from skillet, cool slightly, then shred.
• Mix in 1/2 cup salsa.
• When assembling nachos, sprinkle chicken over beans, then add remaining ingredients.