Sheet Pan Vegetarian Nachos
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Ingredients
- 1 (12-oz) pkg frozen corn kernels
- 2 Tbsp olive oil
- ½ (18-oz) pkg tortilla chips
- 1 (15-oz) can black beans, drained and rinsed
- 1½ cups shredded colby-Jack cheese
- 3 Roma tomatoes, chopped
- 2 avocados, sliced
- 1 (8-oz) carton sour cream
- 3 Tbsp lime juice
- 1 Tbsp low-sodium taco seasoning
Instructions
- Preheat broiler. Cook corn in hot oil in a large skillet over medium-high heat 6 minutes or until lightly browned.
- Spread chips on a large rimmed baking sheet. Top with beans, corn, and cheese; broil 3 minutes or until cheese melts. Top with tomatoes and avocados.
- Stir together sour cream, lime juice, and taco seasoning, adding water, if needed, to reach a pourable consistency. Drizzle over nachos.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
669
|
669
|
| Fat (g) | 40 | 40 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 19 | 19 |
| Carb (g) | 66 | 66 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 537 | 537 |
Budget Friendly Meal Plan
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