Easy Black Bean Sheet Pan Nacho Salad

Black bean sheet pan nacho salad is filled with crispy chips, black beans, cheese topped with salad ingredients. It's a quick, easy and nutritious vegetarian meal that can be on your table in less than 30 minutes.

Here is what you will need

You can make your nachos any way that you like them, here are the basic ingredients which I used, see below for more ingredient suggestions.

• canned or cooked black beans
• tortilla chips
• cheddar or monterey jack cheese
• salsa
• parchment paper (optional but makes clean up easy)
• shredded lettuce
• chopped cabbage
• a sheet pan

Estimated amount of time to make this recipe: 20 to 30 minutes.

Unlike typical nachos that are  piled high with chips, meat, beans and cheese, these nachos are simply spread out  on a sheet pan and baked until the chips are crispy and the cheese melts. You can pull them form anywhere in the pan without a pile of chips collapsing in front of you.

To make it more interesting and nutritious,  the nachos are topped with chopped salad ingredients for a perfect blend of nachos and salad - delicious in every bite. Try them with a spoonful of homemade guacamole or spicy mango habanero salsa for a real treat.

This is a meal that can be made in less than 30 minutes, and it's perfect for using up what you have in your kitchen. It's quick and so easy to put together and totally customizable, the possibilities are endless.

Tips

Tortilla chips

Any type of tortilla chip will work here. We prefer the thinner restaurant style like these Late July Tortilla Chips. Some pepole prefer a more sturdy chip, so it's up to you.

You can also make your own tortilla chips by slicing a tortilla into 8 wedges, brusing them with oil and baking them in teh oven until they become crispy.

The best cheese to use

A nice melty cheese that you shred yourself works best with nachos. Cheddar, monterey jack, and mozzarella cheese are all good choices. You can use just one type of cheese or make your own blend.

Storage

Store your leftover nachos in the refrigerator for up to 3 days. Reheat them without the salad ingredients in the oven or the micorwave and top with fresh salad ingredients.

Freezing is not recommended

Meal Prep Tip

To make sheet pan nachos even quicker, prepare the ingredients ahead of time (smash up the beans, shred the cheese, cut up the vegetables) and store them separately in food storage containers in the refrigerator.

Change up the ingredients

• In place of black beans, use kidney, white or chickpeas
• Use leftover pulled pork, chili, or shredded chicken in place of or in addition to the black beans
• Add chopped jalapeno or bell peppers
• In addition to the lettuce, top the nachos with avocado slices, cucumbers, olives, pickled jalapenos, fresh cilantro, chopped onions, a scoop of Greek yogurt.

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