Sheet Pan Cooking + Chipotle Black Bean Nachos!

Have you discovered the ease of sheet pan cooking yet?  Learn how to up-level your nachos into a meal with a few batch cooked ingredients.  Stephanie Dryer joins us with her Chipotle Black Bean Sheet Pan Nachos.

Stephanie Dreyer is a plant-based meal planning expert and the founder of Batch Cooking Club, a weekly vegan meal planning membership that makes mealtime easier. She is also the award-winning children’s book author of Not A Nugget and Not A Purse.

If you are interested in simplifying your cooking routine, you should definitely check out Stephanie’s Batch Cooking Club!  She is a magician when it comes to making cooking easy, not a chore.

See Also

UnchainedTV Streams 3 Different Approaches to Vegan Outreach

Recipes reprinted with permission from Batch Cooking Club.

Chipotle Black Bean Sheet Pan Nachos

Prep time: 15 minutes | Cook time: 5 minutes Serves 6-8

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Course Main Courses, Side Dishes

Cuisine Mexican

Ingredients

  

• 8- oz tortilla chips
• 1 batch Chipotle Black Beans recipe below
• 2 roma tomatoes chopped
• 2 avocados chopped
• 4 radishes thinly sliced
• ½ red onion thinly sliced
• 6 baby bell peppers thinly sliced
• ½ cup cilantro chopped
• ¼ cup scallions sliced thinly
• 1 batch Chipotle Lime Crema recipe below

Instructions

 

• Preheat the oven to 400°F.
• Spread a single layer of half of the tortilla chips on a rimmed baking sheet. Distribute half of the Chipotle Black Beans evenly over the chips. Top with half of the tomato, avocado, radishes, red onion and baby bell peppers.
• Repeat a second layer with the remaining ingredients.
• Bake for 5 minutes. Remove from the oven and top with the cilantro and scallions. Drizzle with the Chipotle Lime Crema. Serve immediately.

Keyword vegan

Tried this recipe?Let us know how it was!