Loaded with pantry friendly black beans and sweet corn. Mix and match your favorite nacho toppings for a quick meal the whole family will love.
16 oz Tortilla Chips
1 16 oz can Black beans drained and rinsed
1 cup sweet corn
16 oz Shredded Mexican Cheese, more as needed
1 cup Cherry Tomatoes, cut in half
1 Jalapeno, sliced
Sliced Olives garnish
Fresh Cilantro or Green Onion garnish
Preheat oven to 350 degrees. Spray 18×13 baking sheet with non stick cooking spray.
Layer half of tortilla chips on sheet pan and top with 1/2 of black beans, 1/2 of corn, and 1/2 of cheese. Top with remaining tortilla chips, black beans, and corn. Add tomatoes, jalapenos and cheese.
Bake for about 15 minutes, or until cheese is melted and nachos are heated through. Serve with salsa, guacamole and sour cream.
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