Vegetarian Sheet Pan Nachos

Loaded Vegetarian Sheet Pan Nachos are exactly what you think. Tons of flavor that explode in your mouth with each bite. Melted cheese on top that blend it all together. Perfect easy and quick weeknight dinner!

Course Appetizer, Main Course

Cuisine Mexican

Diet Low Fat

Prep Time 10

Cook Time 5

Total Time 15

Servings baking pan

Calories 83kcal

Author Jillian Schneider

Equipment

baking pan

Ingredients

1 bag tortilla chips
1 cup shredded cheddar cheese I advise to shred your own cheese and buy a block of cheese.
1 15 oz can black beans drained and rinsed
1 avocado skin peeled off, pit removed, and diced
1½ cups diced tomatoes
¼ cup red onion diced
1 tbsp diced jalapeno removed stem and seeds before dicing (this ingredient is optional depending on if you like spice or not)
1 lime juiced
1 tbsp cilantro diced
1 tsp cumin
1 tsp garlic powder
kosher salt to taste

Instructions

Preheat oven to 350°. Line a baking pan with parchment paper and set aside.
In a small mixing bowl make your salsa. Combine tomatoes, onion, jalapeno, lime juice, cilantro, cumin, garlic powder, and salt. Mix to combine and set aside.
Make your nachos. Lay all your tortillas on your prepared baking sheet. If you aren't using parchment paper make sure all your tortillas are spread out covering the entire pan to prevent sticking. Sprinkle with your cheese and black beans.
Take your salsa and using a spoon scoop out spoonfuls and evenly distribute covering your nachos.
Bake for 5 minutes or until your cheese is melted.
Remove from oven and top with your avocados. Go Ham!

Notes

When draining your black beans, I have found it easiest to drain and rinse them in a colander.
When juicing your lime, if you don't own a juicer hold your lime skin side down when squeezing it to prevent seeds from falling out into your nachos
How can my kids help? Have your kids help spread everything out on the baking tray before cooking!

Nutrition