Sheet Pan Veggie Nachos with Queso

• 12 cups tortilla chips
• 2 cups shredded Mexican blend cheese
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 cup queso dip
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss bell pepper, cherry tomatoes, zucchini, and red onion with olive oil, chili powder, and cumin.
3. 3 Spread tortilla chips in a single layer on a large sheet pan.
4. 4 Scatter the seasoned veggies over the chips.
5. 5 Top with black beans and corn.
6. 6 Dollop queso dip over the top and sprinkle with cheese.
7. 7 Bake for 20 minutes, until cheese is bubbly and veggies are tender.
8. 8 Garnish with cilantro and serve with lime wedges on the side.

Equipment

• Large sheet pan
• Baking sheet

Variations

• Add shredded chicken for a hearty twist.
• Use white cheddar instead of Mexican blend for a different flavor.

Substitutions

• Substitute spinach for zucchini.
• Use rotisserie chicken in place of black beans for a non-vegetarian option.

Pairings

• Fresh guacamole
• Salsa
• Sour cream

Nutrition

Tips

• For extra spice, add jalapeños to the veggie mix.
• Double-check oven temperature for even melting and roasting.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freeze assembled nachos before baking. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with fresh guacamole and salsa for a fiesta vibe.
• Pair with a cold Mexican lager or a zesty margarita.

FAQ