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a loose portion of corn tortilla nachos with black beans, roasted diced poblano, corn, red onion and melted white Monterey Jack plus small spoonfuls of tomato salsa and sour cream on an ordinary plate, with no meat or herb garnish
Rachel Kim

Sheet Pan Nachos

Roasted poblano, black beans and corn make these nachos substantial without a separate pan of browned meat, and roasting the vegetables before building the chip layer keeps their moisture away from the crunch. Use sturdy tortilla chips, spread the cheese through the layers instead of making one thick lid, and add the cool salsa and sour cream only after the tray leaves the oven so the center doesn't steam under a wet blanket.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 large poblano pepper seeded and cut into small dice
  • 1 small red onion diced
  • 1 cup frozen corn thawed and patted dry
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp fine salt
  • 1 can 15 oz black beans, drained, rinsed and patted dry
  • 8 oz sturdy corn tortilla chips
  • 8 oz Monterey Jack cheese grated
  • 1/2 cup thick tomato salsa drained of loose liquid
  • 1/4 cup sour cream

Method
 

  1. Heat the oven to 425°F and line an 18-by-13-inch rimmed sheet pan with foil. Toss poblano, onion and corn with oil, cumin and salt and roast for 15 minutes, stirring once.
  2. Transfer roasted vegetables to a bowl and fold in black beans. Reduce the oven to 400°F.
  3. Spread half the chips on the same pan, scatter with half the bean mixture and half the cheese, then repeat with the remaining chips, beans and cheese in a loose, shallow layer.
  4. Bake for 8 to 10 minutes until cheese is melted and beans are hot throughout, watching the exposed chips for darkening.
  5. Spoon salsa and sour cream over the tray in small amounts and serve immediately in 4 portions.