Ultimate Sheet Pan Nachos
If you need a super simple, quick dinner to feed your family on a busy night, this is it! The key to making this meal better for you than takeout pizza is by adding beans and vegetables. Beans are absolute nutritional powerhouses packed with beneficial vitamins, minerals, fiber and protein. For me, they are a MUST on my nachos. And because the cheese and beans are a great source of protein, I often skip the meat. It helps you save money and is better for the environment (and your health!) to have a few meatless meals each week. Personalize it with your other favorite toppings to make these the best nachos ever.
Serves: 2-4
Time: 15 mins
Ingredients
- 1/2 bag of tortilla chips of your choice
- 4-6 oz shredded cheddar cheese (or Mexican cheese, or pepper jack)
- 1/2- 3/4 can (14.5 oz) of beans of your choice (e.g. black beans, pinto beans)
- 1/2 green or red bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup salsa
- Meat of your choice (e.g. leftover shredded rotisserie chicken, ground beef cooked in taco seasoning) (optional)
- 1/2 avocado, diced (optional, add after cooking)
Method
- Prep the Oven: Preheat the oven to 400°F and move the oven rack to the top position.
- Prep the Ingredients: Shred the cheese; cook the meat if using; dice the vegetables, and drain and rinse the beans.
- Assemble the Nachos: Place parchment paper down on a large baking sheet. Add a single layer of chips across the pan. Then layer on the cheese, beans, peppers and onions, meat (if using), and salsa.
- Bake and Serve: Cook for about 5-10 mins, until the cheese is melted. Pull out and add the avocado, if using. Serve immediately, as the nachos cool quickly.