Quick Sheet Pan Nachos

Quick Sheet Pan Nachos

These loaded sheet pan nachos combine crispy baked tortilla chips with hearty Black Bean Chili, creamy cheeze sauce, and fresh toppings for a quick dinner that’s satisfying, colorful, and packed with flavor. Customize them with your favorite toppings and serve straight from the pan.

Author

Plant Strong Team

Prep Time

20 minutes

Cook Time

15 minutes

Servings

2-4

Category

Dinner

Cuisine

American

Ingredients

• 8 corn tortillas
• 2 tablespoons lime juice
• 1 cup Plant Strong Cheeze Sauce
• 1 package Plant Strong Black Bean Chili
• ½ cup red onion diced
• ½ cup frozen corn kernels, thawed
• ½ cup tomatoes, diced
• ½ avocado, sliced
• 1 jalapeño, sliced - you could use diced red bell pepper if you wish
• ¼ cup chopped cilantro
• Optional: hot sauce or salsa

Directions

1. Preheat oven to 400 F
2. Cut the tortillas into wedges - 4 or 6 wedges each
3. Place the pieces on a parchment lined baking sheet.
4. Brush the top of each chip with the lime juice.
5. Flip over and brush the other side of each chip.
6. 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.
7. Warm the chili for 5 minutes in a sauce pan over medium heat or microwave in a microwave safe bowl for 90 seconds.
8. Warm the cheeze sauce for 5 minutes in a sauce pan over medium heat or microwave in a microwave safe bowl for 90 seconds.
9. Add spoonfuls of chili and cheeze sauce over the baked chips
10. Top with corn, tomatoes, jalapenos, cilantro, red onion and avocado.
11. Optional: add a drizzle of your favorite hot sauce or serve with salsa.
12. Serve immediately after dressing with the toppings.