Beans are the star of these easy-to-make sheet pan vegetarian nachos which are loaded with other goodies such as tomatoes, olives, cheddar jack cheese and jalapenos. Perfect for a meatless weeknight dinner or party appetizer. Easily make them vegan by using vegan cheese. Serve with our easy guacamole and/or restaurant-style salsa.
8oz.shredded vegetarian-friendly cheddar jack cheese(For the vegan option, use vegan cheddar-style shreds or a combination of cheddar-style and pepper jack-style shreds)
2jalapenos, sliced(seeded, if desired)
Fresh chopped cilantro(optional)
Instructions
Preheat oven to 400° F.
Line a large baking sheet with aluminum foil or parchment paper. Arrange the tortilla chips on the tray.
Heat olive oil over medium heat in a 10-inch non-stick pan.
Add onion and cook over medium heat for 5 minutes, stirring occasionally to prevent burning.
Stir in refried beans, salsa and taco seasoning. Cook over medium heat for an additional 2 minutes.
Add the refried bean mixture to the tortilla chips as the first layer followed by the black beans, tomatoes, and olives.
Sprinkle on the cheese and top with the jalapeno slices.
Bake until cheese is melted and bubbly (about 8-12 minutes).