Sheet pan nachos

Written By Kiersten Frase

This is one of my favorite recipes to make, because it’s fun, and easy!

Sheet pan nachos are both delicious, and vegetarian; the meat is substituted for black beans.

Ingredients

  • 1 (15-ounce) can black beans, drained and rinse

  • 1/2 cup salsa

  • 1-2 cups shredded Mexican blend cheese

  • 1/3 cup sour cream

  • 1-2 tablespoons lime juice

  • Pinch of paprika

  • Pinch of salt

  • 1 (8-ounce) bag tortilla chips

  • Nacho toppings, like sliced olives, halved cherry tomatoes, lettuce, additional salsa, etc.

Step 1

Preheat your oven to 400ºF. Mix beans and salsa in a pot and heat on medium-low until warm.

Step 2

Put chips on a sheet pan.

Step 3

Spoon the beans on top.

Step 3

Sprinkle cheese on top of the beans.

Step 4

Bake for about 10 minutes, or until the cheese melts.

Step 5

Mix the sour cream with the lime juice, paprika, and salt. (I start with 1 tablespoon of lime juice, then taste and add more if needed.) Drizzle the crema over the sheet pan nachos and add tomatoes, olives, and whatever other toppings you like.

Notes from Mom

We make this recipe all the time because it’s one the kids will always eat with no complaints. I often make a skillet of fajita veggies to add to the adult portion of the pan since Bea and her sister prefer their vegetables raw!

Kiersten Frase