Sheet Pan Bell Pepper Nachos
These sheet pan bell pepper nachos offer a healthier alternative to this classic party snack without compromising flavor. They also rely on just a few ingredients like fresh veggies, beans, and cheese for virtually no fuss.
Ingredients
For the Peppers and Onions
- 2 tablespoons extra virgin olive oil
- 2 red bell peppers thinly sliced julienne
- 1 yellow onion peeled and sliced julienne
- ¼ teaspoon kosher salt
- Ground black pepper
For the Nachos
- 10 cups blue corn tortilla chips (Note 1)
- ½ 15-ounce can black beans drained and rinsed
- 8 ounces white cheddar shredded (Note 2)
- 3 scallions sliced (green parts)
Instructions
- Heat the olive oil in a large sautée pan on medium-low to medium heat. Add the peppers and cook for about 10 minutes, stirring occasionally. Add the onions, salt, and pepper and cook, with the peppers, for about another 20 minutes until they're both soft and golden. Remove the pan from the heat.
- Preheat the oven to 350℉.
- Spread half of the corn chips onto a large sheet pan. Top with half of the cooked peppers and onions, half the beans, and half the cheese. Spread the other half of the corn chips on top (like a double decker) and repeat with the remaining ingredients.
- Place the pan on the bottom rack of the oven and bake the nachos until the cheese melts, about 5 to 7 minutes. Remove the pan and top with the sliced scallions. Enjoy!
Notes
Note 1: You can increase to 12 cups, if you'd like.
Note 2: A block of cheddar works best because it has better flavor and texture, but pre-shredded is OK to use.
Nutrition
Serving: 1serving | Calories: 701kcal | Carbohydrates: 81g | Protein: 15g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 637mg | Potassium: 312mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1249IU | Vitamin C: 39mg | Calcium: 328mg | Iron: 2mg
Tried this recipe?Let me know how it was!