Roasted Broccoli Cheddar Sheet Pan Nachos

• 1 large head of broccoli, cut into florets
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 8 cups tortilla chips
• 2 cups shredded sharp cheddar cheese
• 1/2 cup diced red onion
• 1/2 cup diced bell pepper
• 1 can black beans, drained and rinsed
• 1/4 cup sliced black olives
• 1/4 cup chopped fresh cilantro
• Optional: sour cream, salsa, jalapeños for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss broccoli florets with olive oil, salt, and pepper on a large sheet pan.
3. 3 Roast broccoli for 10 minutes.
4. 4 Spread tortilla chips evenly over the roasted broccoli.
5. 5 Top with cheddar cheese, roasted broccoli, black beans, diced red onion, and bell pepper.
6. 6 Return to oven and bake until cheese is melted and bubbly, about 10 minutes.
7. 7 Remove from oven and top with black olives and cilantro.
8. 8 Serve immediately with optional sour cream, salsa, and jalapeños.

Equipment

• Large sheet pan
• Baking sheet

Variations

• Add cooked and crumbled bacon for a smoky twist.
• Substitute Monterey Jack cheese for a creamier texture.

Substitutions

• Use cauliflower florets instead of broccoli for a low-carb option.
• Substitute corn tortillas for a gluten-free choice.

Pairings

• Serve with a crisp lager or a zesty limeade.
• A simple green salad complements the richness.

Nutrition

Tips

• Use fresh broccoli for the best texture.
• Customize with your favorite nacho toppings!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Not recommended for freezing due to the texture of the tortilla chips.

Serving Suggestions

• Pair with a fresh avocado salsa or a creamy queso dip.
• Serve with a side of zesty lime wedges for a brightness boost.

FAQ