Quick Sheet Pan Nachos
A quick and delicious way to kick off the big game or any weeknight dinner. Nachos are always a win, especially when they are PLANTSTRONG.
- Author
- PLANTSTRONG
- Prep Time
- 20 minutes
- Cook Time
- 15 minutes
- Servings
- 2-4
Ingredients
- 8 Corn tortillas
- 2 Tablespoons lime juice
- 1 Cup PLANTSTRONG Cheeze Sauce
- 1 Box PLANTSTRONG Black Bean Chili
- ½ Cup red onion diced
- ½ Cup frozen corn kernels, thawed
- ½ Cup tomatoes, diced
- ½ Avocado, sliced
- 1 Jalapeno, sliced - you could use diced red bell pepper if you wish
- ¼ Cup chopped cilantro
- Optional: hot sauce or salsa
Directions
- Preheat oven to 400 F
- Cut the tortillas into wedges - 4 or 6 wedges each
- Place the pieces on a parchment lined baking sheet.
- Brush the top of each chip with the lime juice.
- Flip over and brush the other side of each chip.
- Bake for about 12-15 minutes or until they are crispy and just starting to brown. Keep an eye on them in the oven towards the end of the bake time - they can over brown quickly.
- Warm the chili for 5 minutes in a sauce pan over medium heat or microwave in a microwave safe bowl for 90 seconds.
- Warm the cheeze sauce for 5 minutes in a sauce pan over medium heat or microwave in a microwave safe bowl for 90 seconds.
- Add spoonfuls of chili and cheeze sauce over the baked chips
- Top with corn, tomatoes, jalapenos, cilantro, red onion and avocado.
- Optional: add a drizzle of your favorite hot sauce or serve with salsa.
- Serve immediately after dressing with the toppings.
