Quick Sheet Pan Black Bean & Corn Nacho Bites

Quick Sheet Pan Black Bean & Corn Nacho Bites ingredients

• 4 oz round tortilla chips
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup frozen corn kernels
• 2 tbsp pickled jalapeño slices, chopped
• 1 cup shredded Mexican cheese blend
• 2 tbsp green onions, thinly sliced
• 1/4 cup sour cream or plain Greek yogurt
• 1/4 cup salsa or guacamole

How to make Quick Sheet Pan Black Bean & Corn Nacho Bites

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This is crucial for quick cooking and minimal dishwashing.
2. Spread the 4 oz of round tortilla chips in a single layer over the prepared baking sheet, ensuring they are not heavily overlapped to allow for even crisping and melting.
3. Evenly sprinkle the 1/2 cup rinsed and drained black beans, 1/2 cup frozen corn kernels, and 2 tbsp chopped pickled jalapeño slices over the tortilla chips.
4. Generously top the chips and toppings with the 1 cup shredded Mexican cheese blend, ensuring most chips receive some cheese for optimal melt.
5. Bake in the preheated oven for 8-12 minutes, or until the cheese is completely melted and bubbly, and the edges of the chips are lightly golden. Watch carefully to prevent burning.
6. Carefully remove the baking sheet from the oven. Using a spatula, transfer individual nacho bites or small clusters to serving plates.
7. Garnish immediately with 2 tbsp thinly sliced green onions. Serve the nacho bites warm with a dollop of 1/4 cup sour cream or plain Greek yogurt and 1/4 cup salsa or guacamole on the side for dipping.
8. To save time: Have your black beans rinsed and drained, and corn thawed (if preferred) in containers in the fridge at the start of the week. Shred cheese ahead of time or use pre-shredded. This makes assembly a 5-minute task.

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