Sheet-pan nachos

Let’s make it.

1. 1

   Make the tortilla chips.

   Heat the oven to 400°F. Lightly brush both sides of the tortillas with 2 tablespoons olive oil, then cut each tortilla into six wedges. Arrange across two large baking sheets without overlapping and sprinkle with ¼ teaspoon salt. Bake for 10–15 minutes, turning the chips and swapping the pans between racks halfway through. Begin checking at 10 minutes; remove chips as they become lightly golden and crisp. Transfer to a bowl and leave uncovered.

2. 2

   Roast the vegetables.

   Toss the broccoli and red pepper with the remaining tablespoon olive oil, remaining ¼ teaspoon salt and black pepper. Spread across one of the baking sheets. Roast at 400°F for 15–22 minutes, turning halfway through, until tender with browned edges. The small florets help the broccoli cook evenly.

3. 3

   Prepare the beans and toppings.

   While the vegetables roast, toss the drained black beans with the cumin. Lightly mash about half the beans with a fork, leaving the rest whole. Drain any moisture from the corn. Dice the red onion, slice the jalapeño and prepare the cilantro and lime.

4. 4

   Build the tray and melt the cheese.

   Spread the chips across a large rimmed baking sheet in a shallow layer. Distribute the beans, roasted vegetables and corn evenly, then sprinkle with cheese. Bake at 400°F for approximately 8–12 minutes, until the cheese is melted and the toppings are hot. Begin checking at 8 minutes.

5. 5

   Finish and share.

   Scatter the red onion, jalapeño and cilantro over the hot nachos. Serve immediately with lime wedges and any optional toppings alongside.