Sheet Pan Rainbow Veggie Nachos

• 1 (10-ounce) package tortilla chips
• 1 cup diced red bell pepper
• 1 cup diced yellow bell pepper
• 1 cup diced green bell pepper
• 1 cup diced zucchini
• 1 cup diced red onion
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt to taste
• Optional: jalapeños, avocado slices, sour cream

Steps

1. 1 Preheat oven to 400°F.
2. 2 Spread tortilla chips in a single layer on a large sheet pan.
3. 3 Evenly distribute diced bell peppers, zucchini, and red onion over the chips.
4. 4 Scatter black beans and corn over the veggies.
5. 5 Sprinkle shredded cheese on top.
6. 6 Bake for 15-20 minutes, until cheese is melted and veggies are tender.
7. 7 Remove from oven and sprinkle with cilantro.
8. 8 Drizzle with lime juice and sprinkle with salt to taste.
9. 9 Serve immediately with optional toppings like jalapeños, avocado slices, or sour cream.

Equipment

• Large sheet pan
• Baking sheet

Variations

• Add cooked chicken or ground beef for a meaty version.
• Use spinach or kale for a leafy green addition.

Substitutions

• Use cheddar or Monterey Jack cheese if Mexican blend is unavailable.
• Substitute fresh corn for canned if in season.

Pairings

• Serve with a refreshing limeade or a crisp lager.
• Pair with refried beans and Spanish rice for a complete meal.

Nutrition

Tips

• For extra spice, add sliced jalapeños before baking.
• Ensure veggies are patted dry to avoid soggy nachos.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.

Freezing: Does not freeze well due to the tortilla chips becoming soggy.

Serving Suggestions

• Serve with a side of guacamole or a fresh salsa for a burst of flavor.
• Pair with a tangy Mexican coleslaw for a crunchy contrast.

FAQ