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Sheet Pan Nachos on a plate
Rachel Kim

Sheet Pan Nachos

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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 oven to 425°F; foil-line 18-by-13-inch rimmed sheet. Toss poblano, onion, and corn with oil, cumin, and salt. Roast 15 minutes, stirring once.
  2. Transfer vegetables to bowl; fold in beans. Reduce oven to 400°F.
  3. Layer half chips, half bean mixture, and half cheese on same pan. Repeat remaining ingredients in loose shallow layer.
  4. Bake 8 to 10 minutes until cheese melted and beans hot throughout, watching exposed chips for darkening.
  5. Spoon small amounts salsa and sour cream over tray; serve immediately in 4 portions.