Loaded Sheet-Pan Nachos

Food and Prop Styling by Shiri Fedlman
Food Prep by Chef Suzie Gornish
Photography by Felicia Perretti

Chaya Suri Leitner

With the hot summer days coming up, who wants to stand in the kitchen cooking full meals? Especially when the kids always seem to be running to play outside… This makes a great light, fun supper that the kids can eat quickly before running off to play.

Sara Gold

Nachos is always a fun concept for a crowd. Whether for snacking or serving as a meal, this one intrigued me. I knew my kids wouldn’t touch the beans, and I hoped this dish would be substantial enough without them.

SERVES 4

• 1 16-oz (450-g) bag tortilla chips
• 1 15-oz (425-g) can black beans

  skipped — we're not a fan of beans in our food besides for in cholent!

• 1 tsp salt
• ½ tsp cumin
• 1 small shallot, finely diced
• 2 tomatoes, diced
• 1 jalapeño, sliced (optional)

  skipped

• cilantro, for garnish

  skipped

• 8 oz (225 g) shredded cheese
• sour cream, for serving
• salsa, for serving

Guacamole

• 2 avocados
• juice of ½ lime
• 1 tsp salt
• ⅓ cup cilantro

  skipped

Preheat oven to 425°F (220°C).

Spread the tortilla chips evenly on a large baking sheet. Rinse the black beans and pat dry. Toss the beans with salt and cumin until evenly coated. Sprinkle the seasoned beans over the tortilla chips. Scatter the shallot, tomatoes, and jalapeño, if using, over the chips and beans. Sprinkle shredded cheese on top. Bake for 15 minutes, or until the cheese is melted and bubbly.