Description
Trader Joe’s Corn and Black Bean Sheet Pan Nachos deliver a fiesta of flavor straight from your kitchen. Crispy tortilla chips layered with zesty beans, melted cheese, and fresh toppings create an irresistible meal you’ll crave again and again.
Ingredients
Scale
Main Protein and Vegetables:
- 1 (15.5 ounces / 440 grams) can Trader Joe’s Organic Black Beans
- 2 cups frozen Trader Joe’s Corn (roasted or regular)
Chips and Cheese:
- 1 (16 ounces / 454 grams) bag Trader Joe’s Organic Blue Corn Tortilla Chips
- 1 (12 ounces / 340 grams) bag Trader Joe’s Shredded Pepper Jack Cheese Blend
Seasoning and Oil:
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400ºF and position the oven rack in the middle. Cover a rimmed baking sheet with parchment paper.
- Transfer the black beans to a small saucepan, adding a sprinkle of kosher salt. Warm the beans over medium heat, stirring periodically until thoroughly heated, about 5-6 minutes.
- Create the first layer of blue corn tortilla chips across the prepared baking sheet, ensuring an even distribution. Generously scatter the pepper jack cheese blend over the initial chip layer.
- Construct a second layer of tortilla chips atop the first, repeating the cheese coverage. Distribute the warmed black beans evenly across the nacho surface.
- Slide the baking sheet into the preheated oven, allowing the cheese to melt completely, which should take approximately 7-9 minutes.
- While the nachos bake, heat olive oil in a large frying pan over medium heat. Add the frozen roasted corn, cooking until thoroughly warmed and slightly golden, around 6-7 minutes.
- Remove the nachos from the oven and immediately garnish with the heated roasted corn. Finish by drizzling Hatch Valley salsa across the top for an extra burst of flavor.
- Serve immediately while the cheese remains warm and gooey.
Notes
- Maximize flavor by layering chips, cheese, and black beans for a perfectly balanced nacho experience.
- Use parchment paper to ensure easy cleanup and prevent sticking on the baking sheet.
- Warm black beans separately to enhance their seasoning and ensure even temperature throughout the dish.
- Toast frozen corn in a skillet to bring out its natural sweetness and add a delightful roasted texture.
- Customize heat level by adjusting the amount of Hatch Valley Salsa drizzled on top.
- Quick and easy meal that takes less than 20 minutes from start to finish, perfect for impromptu gatherings or lazy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 30mg