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VERMONTTORTILLA COMPANY

For sharing

Black Bean & Corn Sheet Pan Nachos

Crisp homemade corn tortilla chips covered with black beans, roasted red peppers, corn and melted cheddar. Fresh jalapeño, cilantro and lime finish this generous sharing tray.

Prep time
15 minutes
Cook time
25 minutes
Serves
4–6 snack servings

Estimated total time: 40 minutes.

Jump to recipe
Loaded corn tortilla nachos with black beans, corn kernels, red peppers, red onion, jalapeño and cilantro
Serving inspiration · Vermont Tortilla Company

Let’s make it.

  1. Make the corn tortilla chips.

    Heat the oven to 375°F. Brush both sides of the tortillas lightly with oil and cut into wedges: six per 6-inch tortilla or four per 4-inch tortilla. Spread in a single layer over two baking sheets and sprinkle with salt. Bake for about 12–15 minutes, turning the chips and rotating the pans halfway through, until crisp and lightly golden. Start checking the smaller chips at 10 minutes and remove any that finish early.

  2. Prepare the toppings.

    While the chips bake, drain the beans and roasted peppers well. If using fresh or thawed frozen corn, simmer it in a small saucepan with a splash of water for 3–5 minutes, until hot and tender, then drain. Canned corn can be used after draining. Dice the onion, grate the cheese and prepare the jalapeño, cilantro and lime.

  3. Layer and bake.

    Gather the crisp chips on one large baking sheet in a shallow layer. Distribute the beans, roasted red peppers, corn and red onion evenly over them. Cover with the grated cheese. Return to the 375°F oven for about 8 minutes, until the cheese is melted and the toppings are hot. Check early if the chip edges begin to darken.

  4. Finish and share.

    Scatter the sliced jalapeño and cilantro over the hot tray. Serve immediately with lime wedges for squeezing over each portion.

From the kitchen

  • Original and Turmeric corn tortillas both work. Twenty 4-inch tortillas give a similar-sized batch of smaller chips.
  • Jarred roasted red peppers make preparation easy; drain them well so they do not soften the chips.
  • Spread toppings evenly instead of piling them in the center, so more chips get beans and melted cheese.
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The basics

Get to know your tortillas.

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