Sheet pan black bean nachos
Two thin layers of chips, spiced black beans and melted cheese so every single chip gets its share, piled with cool toppings and eaten straight off the pan.
- 25 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.17 a serving
- 720 calories
- Vegetarian
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 4 servings.
- 1 can black beans, drained and rinsed
- 8 oz tortilla chips
- 2 cups Mexican blend cheese
- 2 tbsp pickled jalapeños (optional)
- 2 Roma tomatoes, diced
- 1 avocado, diced
- 3 green onions, thinly sliced
- ½ cup sour cream
- ½ cup salsa (optional)
From your pantry
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- 1 pinch salt
Each serving has about 720 calories, 25 g protein, 62 g carbs and 43 g fat, and costs about $2.17 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No black beans? Pinto beans or kidney beans work.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No avocados? Guacamole works.
- No green onions? Chives work.
- No sour cream? Plain Greek yogurt works.
- No salsa? Pico de gallo works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the beans with the cumin, chili powder, garlic powder and of salt in a bowl.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Spread half the chips over the pan in an even layer and scatter half the beans and half the cheese over them.
Dolly’s tip: Two thin layers beat one tall pile. It’s how every chip gets cheese.Add the rest of the chips, beans and cheese, and dot with jalapeños if you like heat.
8 to 10 minutes, until the cheese has and bubbles at the edges.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 8 min
Dolly’s tip: Watch the last two minutes. Chip edges go from golden to burnt quickly.Scatter the tomatoes, avocado and green onions over the top, add spoonfuls of sour cream and salsa, and serve from the pan.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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