these budget-friendly sheet pan nachos are a great way to repurpose leftover filling from my favorite short-batch vegetarian enchiladas!
- 2 9 oz. bags hearty corn chips
- 2 8 oz. blocks cheese, finely shredded (not pre-shredded) – I like a pepperjack and sharp cheddar mix
- 1/2 large sweet potato, peeled & cubed
- 1 cup canned black beans, drained & rinsed
- 1/2 red onion, peeled & diced
- 1 cup frozen corn (fresh or canned works as well)
- 2–4 teaspoons chipotle chili powder (more or less as desired)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt & pepper, to taste
- Olive oil
- Optional (but highly recommended!) toppings: thinly sliced radish, salsa, freshly chopped cilantro, plain greek or skyr yogurt, sliced jalapeno pepper, hot sauce, diced avocado
- Preheat oven to 425 degrees F
- On a baking sheet lined with parchment paper, spread cubed sweet potato in a single layer and drizzle with olive oil. Top with 1-2 teaspoons chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, salt & pepper. Roast for 25-30 minutes or until potatoes are fork tender and crispy on the outside.
- Lower oven heat to 350 degrees F and line a baking sheet with parchment paper.
- While the sweet potatoes roast, place a non-stick sauté pan over medium heat and drizzle with olive oil. Add onions, black beans & corn then top with 1-2 teaspoons chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, salt & pepper to taste. Sauté just until the onions are tender and corn is warmed through (2-3 minutes). Add roasted sweet potatoes to the pan and cook another 1-2 minutes then remove from the heat.
- Layer 1 bag of the chips on the bottom of the pan in a (mostly) single layer
- Top chips with 1/2 the shredded cheese and 1/2 the veggie & bean mixture
- Layer the second bag of chips on top and repeat with remaining veggie & bean mixture and cheese.
- Bake for 20-25 minutes or until cheese is nice and melty.
- Remove from oven, top with desired toppings and serve!
Keywords: nachos, vegetarian, weeknight meal, dinner, lunch, mexican