Sheet Pan Black Bean Nachos
Savour the ultimate fan favourite, loaded with toppings and baked to crispy perfection on a single pan for easy cleanup. Perfect for watching the big game, or movie night at home, these nachos deliver a ton of flavour in every crunchy, melty bite. You can also substitute ½ lb (250 g) of ground beef or chicken for the beans.
- Prep time: 25 minutes
- Cooking time: 6 minutes
- Baking time: 5 minutes
- Makes: 4 to 6 servings
Ingredients
Black bean layer
| 1 tbsp (15 mL) peanut or vegetable oil |
| ½ small red pepper, diced |
| ⅓ cup (75 mL) finely chopped onion |
| 2 cloves garlic, crushed |
| 540 mL can black beans, drained and rinsed |
| ⅓ cup (75 mL) peanut butter |
| 2 tsp (10 mL) hot pepper sauce |
| 2 tsp (10 mL) chili powder |
| ½ tsp (2 mL) each salt, oregano and cumin |
| ¼ tsp (1 mL) cayenne pepper |
Pico de gallo
| 1 cup (250 mL) cherry or grape tomatoes, diced |
| 2 tbsp (30 mL) finely chopped onion |
| 1 to 2 tsp (5 to 10 mL) finely minced, seeded jalapeno or ½ tsp (2 mL) hot chili flakes |
| 1 tbsp (15 mL) lime juice |
| Pinch of salt |
| 2 tbsp (30 mL) finely chopped cilantro |
Guacamole
| 1 large ripe avocado |
| 1½ tbsp (22 mL) lime juice |
| ¼ tsp (1 mL) salt |
Nachos
| ½ (350 g) bag tortilla chips, about 8 cups (2 L) |
| 2½ cups (625 mL) coarsely grated cheddar cheese or pre-shredded Tex-Mex cheese mix |
| 1 green onion, thinly sliced |
| Spicy flavoured peanuts and cilantro leaves |
Directions
Preheat oven to 375°F (190°C). Heat oil over medium in a large frying pan. Add red pepper and onion, and cook, stirring frequently for 3 minutes. Stir in garlic. Stir in beans, peanut butter, 3 tbsp (45 mL) water, hot pepper sauce and spices. Continue to stir for about 2 minutes, until water evaporates and flavour develops.
To prepare pico de gallo, stir together all ingredients. Prepare guacamole by scooping out avocado pulp into a bowl. Mash avocado using a fork until fairly smooth. Stir in lime juice and salt.
To assemble nachos, layer ½ the chips roughly in a single layer on a rimmed baking sheet. Over the chips, scatter half the bean mixture and half the cheese. Repeat, layering with chips, beans and cheese. Bake 5 to 7 minutes, until cheese is melted and bubbly. Dollop on pico de gallo and guacamole. Sprinkle with green onion, peanuts and cilantro.
Nutrition
Per serving: 710 calories, 43 g fat (14 g saturated fat, 0 g trans fat), 50 mg cholesterol, 1,030 mg sodium, 59 g carbohydrate, 12 g fibre, 4 g sugars, 23 g protein
