Reel: Double Bean Sheet Pan Nachos

Nachos are such a fun and easy dinner! I wanted to make a vegetarian version of nachos and I thought a double bean nacho would be a great idea for dinner!

I started by covering a quarter sheet pan with foil and preheating the oven to 450 degrees Fahrenheit. I put down a layer of tortilla chips on the prepared pan. Then, I added some refried beans. I found it easiest to empty the can into a bowl and warm the beans up so they are easy to dollop onto the chips. I also added a can of black beans that I drained, rinsed, and let sit to air dry for a few minutes. I topped that with some mozzarella and cheddar cheese. I put the nachos in the oven for about 10 minutes (check it at the 8 minute mark) until the cheese was nicely melted. When it comes out of the oven, let it cool for just a couple minutes and add your toppings!

I used mozzarella and cheddar cheese because those were the cheeses that I had on hand. The cheese can be omitted or replaced with vegan alternatives. A processed cheese like Velveta would also be great here (just cube it up before adding to the nachos). A nacho cheese (vegan or dairy based) would also be great! Nachos are about having fun, so choose the cheese (or not) that you want!

In regards to toppings, this time I used pico de gallo, guacamole, cilantro, and shallot. Jacob added some hot sauce to his nachos. Other great toppings would be fresh jalapeno, pickled jalapeno, radishes, or salsas. Other herbs or seasonings would also be great! Lettuce and sour cream are other options too!

I love making sheet pan nachos! I think they are fun and you can eat right off the pan. I like making them and sticking them on the table for everyone to dig in and go for the toppings that they want. A quarter sheet pan would be good for two people or as an appetizer for four.

The video is too large to upload here so please check it out on instagram!