Name: Fancy loaded sheet pan nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: mexican
Ingredients: 14 oz tortilla chips; 10.5 oz shredded Gouda cheese; 1.5 red onions; 3 limes; 1 pinch sugar; 12.33 oz cherry tomatoes; 0.66 oz cilantro; 14 oz canned kidney beans; 0.25 tsp smoked paprika powder; 0.5 tsp cumin seed; 1 tsp hot sauce; 1 avocado; 0.66 cup sour cream dip; flaky sea salt; salt

Fancy loaded sheet pan nachos

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"Nachos are something I’d left in the past for years, until my good friend Ronja served me up her fresh take, full of bright flavors, with salsa, pink onions, and spiced beans made from scratch, and notably, where cheese was there, but it was crispy, and it didn’t steal the show. It’s these that have inspired this recipe, which I like to call fancy loaded nachos, because what doesn’t feel fancy when covered in bright pink onions, wedges of avocado and sprigs of cilantro? It’s a feast for the eyes that is perfect to entertain with (they’re usefully meatless), whether you’re having friends over for dinner or making up a buffet-style situation, because it’s not overly cheesy, it can sit awhile and still be tasty to dig into."

Step 1/3

½ red onions

lime

116⅔ g cherry tomatoes

cilantro

⅓ pinch sugar

salt

oven

bowl (small)

citrus press

knife

cutting board

Preheat the oven to 360°F/180°C. Thinly slice most of the red onion. Juice all the limes. Add onions to a bowl and pour 2/3 of the lime juice over the top. Season with salt and a pinch of sugar and let marinate into ‘pink onions’. For the salsa, roughly chop tomatoes and place into a sieve set over a bowl. Shake the sieve to release any excess moisture in the tomatoes, then drain the liquid, and add tomatoes to the bowl. Finely dice remaining red onion. Finely slice half the cilantro, add to the tomatoes, along with the diced onion. Add remaining lime juice.

Step 2/3

To make the spiced beans, drain beans, then season well with salt, smoked paprika, cumin seeds, and hot sauce. Use a fork to roughly mash so have a mixture of whole and mashed beans. To assemble, spread half of the tortilla chips onto a large baking sheet. Sprinkle half of the cheese and half of the beans on top. Cover with remaining tortilla chips and remaining cheese and beans. Transfer to the oven and let cook approx. 10 - 15 min., until the cheese has melted and is just beginning to brown in some areas.

133⅓ g canned kidney beans

⅛ tsp smoked paprika powder

⅛ tsp cumin seed

⅓ tsp hot sauce

133⅓ g tortilla chips

100 g shredded Gouda cheese

salt

fork

baking sheet

To make the spiced beans, drain beans, then season well with salt, smoked paprika, cumin seeds, and hot sauce. Use a fork to roughly mash so have a mixture of whole and mashed beans. To assemble, spread half of the tortilla chips onto a large baking sheet. Sprinkle half of the cheese and half of the beans on top. Cover with remaining tortilla chips and remaining cheese and beans. Transfer to the oven and let cook approx. 10 - 15 min., until the cheese has melted and is just beginning to brown in some areas.

Step 3/3

While the tortilla chips are in the oven, halve the avocado and remove the pit. Cut slices into the avocado, then invert to push them out, or gently scoop out with a spoon. Squeeze remaining lime over the top to prevent browning and season with a little flaky sea salt. Once the nachos are out of the oven, let cool approx 1 min. Then add salsa, avocado slices, and pink onions, followed by blobs of seasoned (or plain) sour cream. You can choose to add all of these, or keep some in bowls as extra sides. Garnish with remaining cilantro, serve with remaining lime, and drizzle with hot sauce if desired. Enjoy immediately or serve as part of a buffet!

⅓ avocado

⅛ lime

50 g sour cream dip

3⅓ g cilantro

flaky sea salt

While the tortilla chips are in the oven, halve the avocado and remove the pit. Cut slices into the avocado, then invert to push them out, or gently scoop out with a spoon. Squeeze remaining lime over the top to prevent browning and season with a little flaky sea salt. Once the nachos are out of the oven, let cool approx 1 min. Then add salsa, avocado slices, and pink onions, followed by blobs of seasoned (or plain) sour cream. You can choose to add all of these, or keep some in bowls as extra sides. Garnish with remaining cilantro, serve with remaining lime, and drizzle with hot sauce if desired. Enjoy immediately or serve as part of a buffet!