Loaded sheet pan nachos
Tortilla chips layered with black beans and melted cheddar under the broiler, then piled with tomato, avocado, jalapeños and sour cream.
- Prep
- 9 min
- Cook
- 6 min
- Serves
- 4
- Per serve
- 580 kcal
Ingredients
Method
Heat the broiler to high with a rack in the upper third, about 6 inches from the element.
Toss the black beans with the cumin and paprika in a bowl. Spread half the tortilla chips over a large baking sheet, scatter with half the beans and half the cheese, then repeat with the rest so every layer gets some.
Broil for 3 to 5 minutes, watching closely, until the cheese has melted and the chip edges are just golden. They go from golden to burnt quickly.
While the nachos broil, mix the tomato and red onion with a squeeze of lime and a pinch of salt for a quick salsa.
Spoon the salsa and avocado over the hot nachos, then dot with sour cream and jalapeños. Finish with cilantro and serve straight from the pan with lime wedges.
Tips
- Layering twice, rather than piling everything on top, means no naked chips at the bottom.
- Most tortilla chips are gluten-free, but check the label if that matters.
- Add leftover shredded chicken or pulled pork to the bean layer for a heartier pan.
