The days seems to be flying and we are already halfway through the week! We’ve sort of gotten into a routine with the kids school work and learned to co-exist peacefully without getting in each others way, for most part! :)
My older one loves Nachos and I simply didn’t want him loading up on plain chips and cheese dip. Sheet pan Nachos have been around for years now, making life simpler and I chose to make this one loaded with veggies and beans and of course cheese!
You will need:
1/2 bag Plain or whole grain Tortilla chips
1 (8 oz) can Black beans, drained & rinsed
1 tomato, chopped
1 red onion, chopped
1/4 cup canned Corn, drained
1 large Jalapeño, chopped (see note)
1/2 cup shredded Cheddar cheese
1/2 cup cheese dip (from a jar)
1 tbsp Chopped cilantro
Note: I added the Jalapeños in the very end and on a portion of the chips for us since its too much for the kids to handle. We like things spiced up.
1 large Jalapeño, chopped (see note)
1/2 cup shredded Cheddar cheese
1/2 cup cheese dip (from a jar)
1 tbsp Chopped cilantro
Note: I added the Jalapeños in the very end and on a portion of the chips for us since its too much for the kids to handle. We like things spiced up.
Preheat 350F.
Line a large baking sheet with parchment paper. Spread the tortilla chips evenly on the sheet. Top with black beans, chopped onions, tomatoes & corn evenly and lastly top with the shredded cheese. Drizzle cheese dip on top and place in the oven. Bake for 10 minutes until cheese has melted. Remove from oven and top with chopped jalapeños and cilantro. Serve immediately.
These Nachos make for a great snack or a great accompaniment to a Mexican meal.
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