Loaded Sheet Pan Veggie Nachos

🧂 Ingredients

• 3 oz sturdy corn tortilla chips
• ¾ cup canned black beans

  or pinto
• ½ tsp taco seasoning

  optional
• 1 cups shredded chihuahua cheese
• ⅓ cup finely diced red bell pepper

  yellow or orange work too
• ⅓ cup finely diced red onion
• ½ cup corn kernels

  fresh or thawed from frozen
• 1 cup pico de gallo
• 1 small avocado
• 1 lime
• ¼ cup fresh cilantro

  half for avocado mash and half for garnish
• ¼ cup greek yogurt

  or sour cream
• your favorite salsa verde, pickled jalapeños or other toppings of choice

  to taste

Instructions

• 1 Preheat the oven to 400 degrees f and line a quarter sheet pan or small baking
  dish with parchment paper.
• 2 Spread the chips out in an even layer. It's ok if they overlap a little bit but
  if you're making a bigger batch, use a larger sheet pan or layer the
  ingredients.
• 3 Mix taco seasoning into drained black beans. Spoon them over the chips,
  distributing evenly.
• 4 Sprinkle about ¾ of the shredded cheese over the chips and beans.
• 5 Sprinkle the corn kernels, finely diced red pepper and onion over the top of the
  cheese and add the remaining cheese on top.
• 6 Bake in the oven for 10-12 minutes until cheese melts. It should be bubbly and
  maybe even a little bit golden brown in spots.
• 7 While the nachos are baking, mash avocado in a small bowl and add cilantro, lime
  juice and salt to taste.
• 8 Garnish with fresh cilantro, pico de gallo, pickled jalapeños, avocado mash, a
  dollop of greek yogurt or sour cream and serve immediately.

Nutrition Info