Amped-Up Vegetable Nachos

Preheat the oven to 375 degrees 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, 1/2 teaspoon of salt, and teaspoon of pepper and cook, stirring, for 1 1/2 minutes. Add the corn and cook for an additional 1 1/2 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 pico de gallo (or 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 pico de gallo and the diced avocado.