Black bean sheet pan nacho salad is a quick, easy and nutritious meal.
Last week we had a pretty bad snowstorm here in the northeast. The day before, people were flocking to the supermarkets and grabbing up the food like there wasn’t going to be a tomorrow. I, on the other hand, stayed as far away as I could from the supermarket that day. When a storm is on its way, the supermarket is the last place that I want to be, and very rarely am. I think that we could easily live for at least a month before we run out of food, and I’m sure that’s the way it is for most people. It may not be exactly the food we want to eat, but I know we would not be starving. I think it’s fun to scour through the pantry and fridge to put together a quick meal. I think some of my best creations have come from cleaning out the fridge. That’s what the recipe redux theme is about this month, don’t go shopping . . . .
“cook with at least three ingredients that are in your kitchen right now don’t go to the store”
Even though I plan out most of my meals ahead of time, there are plenty of times when I want to squeeze out just one more day of not going to the food store, and that’s when the magic begins. I open up my fridge and pantry to see what I can come up with.
The other day, I I had some black beans, a head of lettuce, salsa, avocados, cheese and cabbage that looked like it needed to be used up soon – sheet pan nachos? With a lot of lettuce. A nacho salad perhaps? I’m not sure if that’s a real thing, but it was tasty.
Even though there is a recipe below for these black bean nachos, you really don’t need one. It’s just a matter of topping chips with beans, salsa, cheese and jalapenos and heating in the oven. Once the cheese is nice and melty, take them out of the oven and top them off with lettuce, cabbage, avocado, onions and salsa. Serve with a side of homemade guacamole, salsa and Greek yogurt.
- Tortilla chips
- 1 cup of black beans
- ½ tablespoon salsa
- 3 to 4 ounces cheddar cheese
- 1 sliced jalapeno pepper - optional
- lettuce, cabbage, onions, avoccado for topping
- Arrange the tortilla chips on a baking sheet
- place black beans and salsa into a bowl and mash with a fork
- spread bean mixture over chips
- add the jalapeno slices if using and then the cheese
- bake at 350 for 10 to 15 minutes unitl heated through and cheese melts
- Remove from oven and top with salad fixings
- Serve with a side of salsa and Greek yogurt
NOTES:
- Substitute leftover chili or shredded chicken for the black beans
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If you are looking for more ways to clean out your pantry, click on the link below to see more!
My husband will often just make nachos with black beans, salsa, cheese and whatever leftover cooked veggies we have! Great way to clean out the fridge!
Thanks Kelly!
What a quick, easy supper or weekend lunch–one of those things we can throw together in minutes. My kind of meal, and who doesn’t love nachos? I especially love the sliced jalapenos. Can taste them already!