Sheet Pan Bean and Corn Nachos
Sheet Pan Bean and Corn nachos is such a flavorful appetizer or snack that is so quick to prepare. Your whole family can enjoy this even on weeknights.
Ingredients
- about 4 cups corn chips
- 1/2 piece jalapeno or more if you prefer spicier nachos
- 1 cup canned corn drained
- 1 cup canned black beans rinsed and drained
- 2 tsp taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack with jalapeno
- cilantro, jalapenos, salsa, guacamole, sour cream and lemon or lime wedges for serving
Instructions
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Preheat oven to 400 F. Spread the corn chips evenly on a sheet pan that is 9 x 13 inches in size. Remove the white ribs and seeds of the jalapenos and dice them finely. Use gloves as you handle the jalapenos or wash your hands after.
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Sprinkle the diced jalapenos all over the corn chips. Scatter the corns and beans all over the chips too. Sprinkle the taco seasoning. Cover everything with the shredded cheese. Bake for 10-15 minutes or until the cheese has all melted. Top with cilantro.
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Serve with either guacamole, salsa, or sour cream, more jalapenos and lemon/ lime wedges.
Recipe Notes
The corn chips do not need to be measured out. Just use enough to cover the pan in one layer.
Recipe from The Ultimate One-Pan Oven Cookbook by Julia Konovalova of Imagelicious.