Sheet pan black bean nachos
650 cals, 30p, 68c, 20f (per meal)
2 tbsp (35g)
1/2 tbsp (8mL)
1/3 cup (45g)
1/2 roma tomato (40g)
4 tbsp, shredded (28g)
2 pepper(s) (40g)
1/2 can(s) (220g)
3 tortilla, medium (approx 6" dia) (78g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425°F (220°C).
2
On a baking sheet, toss tortilla wedges with oil and a pinch of salt. Spread them out in a single layer. Bake for 10-12 minutes, or until the edges are browned and crispy.
3
Sprinkle the chips with black beans, corn, bell pepper, and cheese.
4
Return to the oven and bake for 4-5 minutes, until the cheese is melted and the vegetables are warmed through.
5
Meanwhile, in a small bowl, whisk Greek yogurt with a splash of water and a pinch of salt. Continue whisking in small amounts of water until it reaches a drizzlable consistency.
6
Top the nachos with diced tomatoes and drizzle with the yogurt sauce. Serve.