Black Bean and Chorizo Sheet Pan Nachos

“Nacho” average dinner, these loaded nachos are piled high with chorizo, black beans, melted cheese, avocado and a cilantro cream that’ll have you coming back for seconds (and thirds, and fourths). For a milder take, swap the chorizo with taco-seasoned ground beef.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Position oven rack in center and preheat to 400°F.

Step 2

Step 2 In medium skillet over medium-high heat, cook chorizo, breaking up with back of spoon, for 5 minutes or until no longer pink (safe internal temperature 160°F). Drain and discard grease. Mix in black beans and tomatoes; simmer until saucy, about 2 minutes.

Step 3

Step 3 Meanwhile, spread chips evenly over sheet pan. Toast 5 minutes.

Step 4

Step 4 Sprinkle half the cheese over chips. Top with dollops of chorizo-bean mixture, then remaining cheese. Bake until cheese is melted, 5–7 minutes.

Step 5

Step 5 Meanwhile, in medium bowl, combine sour cream, 2 tablespoons chopped cilantro and lime juice to create cilantro cream sauce. Set aside.

Step 6

Step 6 Top nachos with avocado and cilantro. Drizzle with cilantro cream. Serve with lettuce on side. Refrigerate any leftovers.

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