Sheet Pan Black Bean Nachos with Chipotle Cream
Loaded with cheese, beans, tomato, avocado, and enhanced with a zingy chipotle crema, these meatless nachos are perfectly served as a no-fuss weeknight dinner or a crowd pleasing snack.
25 mins total time
15 mins active time
Easy
Serves 4
Ingredients
Measurements:
For the chipotle cream:
- ½ cup (4 oz) sour cream
- 1 tbsp milk
- 2 tbsp fresh lime juice
- 2 tbsp chipotle salsa
- ½ tsp kosher salt
For the nachos:
- 1 cup (4 oz) shredded cheddar cheese
- ¾ cup (3 oz) shredded Monterey Jack cheese
- 9 oz tortilla chips
- 15 oz can black beans
drained and rinsed
- 2 Roma tomatoes
seeds removed and finely chopped
- 1 avocado
chopped
- ¼ small red onion
finely chopped
- ¼ cup cilantro leaves
coarsely chopped
Instructions
- 1Place all the chipotle cream ingredients listed below in a bowl and whisk to combine. Set aside.
- 2Insert the wire rack into position 4. Meanwhile, continue to the next step.
- 3Place both cheeses in a bowl and combine.
- 4Line the roasting pan with foil. Spread half the tortilla chips over the base of the pan and sprinkle with a third of the cheese. Top with the remaining tortilla chips and remaining cheese.
- 5Sprinkle evenly over the tortilla chips.
- 6Once preheated, place the pan in the oven and start the timer.
- 7The cheese should be melted and the nachos warmed through. If not, give it a bit more.
- 8Top with the chipotle cream, avocado, onion and cilantro.