Veggie Fajita Sheet Pan Nachos are made extra flavorful with Bush’s Cocina Latina Beans.
My family loves fajitas…especially since we’ve started adding Bush’s Beans to them. You may remember back in 2012 when I first added pinto beans to fajitas. Adding beans to fajitas was a total game changer! They add such substance and flavor to one of our favorite meals. You won’t find us making fajitas without beans again.
That’s why when I decided to make some Veggie Fajita Sheet Pan Nachos, I knew that Bush’s Beans had to be a part of it. If we thought regular fajita with beans included was good, Fajita Sheet Pan nachos with beans? Out of this world!
You all know I’m all about easy recipes, which is one reason versatile sheet pan recipes are such a hit around here. This nacho recipe is mostly cooked outside of the sheet pan, but the whole ensemble really comes together when assembled on the sheet pan and put in the oven. The flavors all meld together and become cheesy nacho goodness.
For this particular recipe I decided to use Bush’s Cocina Latina pinto beans to bring authentic flavor to the fajita nachos. Bush’s Cocina Latina beans is often a staple in most Mexican dishes I make. As a side or an ingredient, these beans are a must addition when I’m looking for an authentic Mexican cuisine experience.
Have I convinced you to add beans to your next fajita experience yet? If not, please give this Veggie Fajita Sheet Pan Nachos recipe a try… I’m sure you won’t skip the beans in your fajitas again! Enjoy!
Veggie Fajita Sheet Pan Nachos Recipe
- 2 Bell Peppers any color, seeded and cut into thin strips
- 1 yellow onion cut into strips
- 1 teaspoon olive oil
- 1 12 oz package fajita seasoning
- 2 15.5 oz cans Bush's Cocina Latina Pinto Beans
- 1 12 oz bag thick restaurant style tortilla chips
- 1 cup shredded colby jack cheese
- 1/2 cup sliced jalapeño peppers
- tomatoes sour cream for garnish, optional
- Preheat oven to 400° F.
- Heat olive oil in a large skillet over medium heat. Add bell peppers and onions, cooking for approximately 5 minutes, until tender.
- Stir in fajita seasoning and Bush's Cocina Latina Pinto Beans. Cook for an additional 5 minutes, until heated through.
- Place chips in a single layer on a large sheet pan. Using a slotted spoon, spoon pepper/bean mixture onto the chips, making sure it's evenly distributed.
- Sprinkle with one cup colby jack cheese and top with jalapeño peppers.
- Bake in preheated oven for 5-8 minutes, or until cheese is melted.
- Serve immediately, topped with tomatoes and sour cream (optional).
Disclosure: I’m honored to have a long term working relationships with Bush’s Beans. All opinions are my own. Please visit their website www.bushbeans.com for all kinds of bean inspired recipes!