Veggie Sheet Pan Nachos
Ingredients
-
enough to cover
sheet pan
tortilla chips
-
2
cups
shredded Mexican or cheddar cheese
-
1
14 oz can
black beans, rinsed and drained
-
3
tablespoons
diced red bell pepper
-
3
tablespoons
yellow bell pepper
-
3
tablespoons
diced orange bell pepper
-
1
cup
halved grape tomatoes
-
½
cup
fresh corn kernels
-
½
cup
shredded Romaine lettuce
-
¼
cup
finely chopped purple cabbage
-
1
large
avocado, diced
-
4
radishes
thinly sliced
-
¼
cup
chopped green onion
-
¼
cup
chopped cilantro
-
⅓
cup
crumbled queso fresco
-
to taste
salsa for serving
Instructions
- Preheat the oven to 400°F.
- Spread tortilla chips evenly on a large sheet pan.
- Top the chips with shredded cheese, black beans, and diced peppers.
- Bake in the oven for 7-10 minutes until the cheese is melted.
- Prepare the veggie toppings while the nachos are baking.
- Remove nachos from the oven and top with tomatoes, corn, lettuce, cabbage, avocado, radishes, green onion, cilantro, and queso fresco.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
10mg
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