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Vegetarian Sheet Pan Nachos

The vegetarian pan: sauteed peppers and onion with beans, corn and spices, layered over chips with cheddar, baked at 400°F and topped fresh after the oven.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients Method

Ingredients
  

  • 8 ounces sturdy yellow corn tortilla chips about 6 cups
  • 2 cups freshly grated cheddar
  • 1 cup shredded Mexican cheese blend
  • 1 can 15 ounces black beans, rinsed and drained
  • 1 can 15 ounces corn, drained
  • 2 ripe tomatoes diced
  • 1/2 red onion finely diced
  • 1-2 jalapeños sliced into rings
  • 1/2 cup chopped fresh cilantro
  • Sour cream for drizzling and serving
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1/2 red onion diced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 avocado diced

Method
 

  1. Dice the red and green bell peppers and the red onion.
  2. Sauté the peppers and onion in the olive oil until just starting to soften, keeping a little bite.
  3. Stir in the black beans, corn, cumin, and chili powder and toss until colorful, glossy, and fragrant.
  4. Lay a single layer of chips on a parchment-lined pan and sprinkle the first cheese over them.
  5. Spoon the colorful vegetable filling over the cheese-topped chips, edge to edge.
  6. Cover the vegetable filling with the remaining shredded cheese in a thick layer.
  7. Bake at 400°F for 5–10 minutes until the cheese is fully melted and bubbling and the chip edges are golden.
  8. Scatter diced tomato, avocado, cilantro, and jalapeño rings over the hot vegetarian nachos and serve right away.