Veggie Fajita Sheet Pan Nachos Recipe
Sheet Pan Fajita Nachos, made extra delicious thanks to Bush's Cocina Latina beans.
Servings 6 servings
Ingredients
- 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
Instructions
- 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).