Loaded sheet pan nachos
Corn chips layered with black beans and melted cheddar under the grill, then piled with tomato, avocado, jalapeños and sour cream.
- Prep
- 9 min
- Cook
- 6 min
- Serves
- 4
- Per serve
- 580 kcal
Ingredients
Method
Heat the grill to high with a rack in the upper third, about 15 cm from the element.
Toss the black beans with the cumin and paprika in a bowl. Spread half the corn chips over a large baking tray, scatter with half the beans and half the cheese, then repeat with the rest so every layer gets some.
Grill for 3 to 5 minutes, watching closely, until the cheese has melted and the chip edges are just golden. They go from golden to burnt quickly.
While the nachos grill, mix the tomato and red onion with a squeeze of lime and a pinch of salt for a quick salsa.
Spoon the salsa and avocado over the hot nachos, then dot with sour cream and jalapeños. Finish with coriander and serve straight from the tray with lime wedges.
Tips
- Layering twice, rather than piling everything on top, means no naked chips at the bottom.
- Most plain corn chips are gluten-free, but check the label if that matters.
- Add leftover shredded chicken or pulled pork to the bean layer for a heartier tray.
