Veggie Loaded Sheet Pan Nachos

• 1 (12-ounce) bag tortilla chips
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup diced bell peppers
• 1 cup diced zucchini
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (4 ounces) diced green chiles
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced black olives (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss bell peppers, zucchini, cherry tomatoes, red onion, olive oil, chili powder, cumin, and garlic powder.
3. 3 Spread tortilla chips in a single layer on a large sheet pan.
4. 4 Scatter the roasted veggie mixture over the chips.
5. 5 Sprinkle with both cheeses, black beans, and green chiles.
6. 6 Bake for 15-20 minutes until cheese is bubbly and veggies are tender.
7. 7 Top with cilantro and black olives if using before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add cooked chicken or ground beef for a meaty twist.
• Use corn tortillas for a gluten-free option.

Substitutions

• Substitute spinach or kale for some of the zucchini.
• Use pepper jack cheese for an extra kick.

Pairings

• Classic margaritas
• Fresh fruit salad

Nutrition

Tips

• Use a metal sheet pan for even cooking.
• Add a squeeze of lime for extra zing!

Storage

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

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven.

Serving Suggestions

• Serve with guacamole, sour cream, and salsa on the side.
• Pair with a cold cerveza for a festive touch!

FAQ