Recipe for Loaded Sheet Pan Nachos

Tortilla chips baked with black beans and cheese then topped with vegetables and sour cream.

Ingredients

Base

• 300 grams tortilla chips
• 200 grams shredded cheddar cheese
• 200 grams monterey jack cheese

Topping

• 400 grams black beans
• 30 grams sliced jalapeños
• 100 grams diced red onion

Garnish

• 100 milliliters sour cream
• 1 avocado
• 10 grams fresh cilantro
• 1 lime

Preparation

Assembly

1. Spread the tortilla chips in an even layer across a large rimmed baking tray
2. Sprinkle the drained black beans, diced onions, and sliced jalapeños over the chips
3. Cover the entire surface with a thick layer of both shredded cheddar and jack cheese

Bake

1. Place the tray in a preheated oven at 200 Celsius for ten minutes total
2. Remove the tray once the cheese is melted and the chip edges are toasted
3. Be careful not to burn the chips while waiting for the cheese to melt

Finishing

1. Top with mashed avocado, sour cream, and a handful of fresh chopped cilantro
2. Squeeze fresh lime juice over the nachos just before serving to add acidity
3. Serve immediately while the cheese is still hot and the chips are crunchy

Tips

• Use a mix of two different cheeses to get both a great flavor and stretch
• Drain the beans very well to prevent the chips at the bottom from getting soggy
• Arrange the toppings carefully so every single chip gets a bit of cheese and beans