Fancy loaded sheet pan nachos

Based on 10 ratings
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Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
15
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
400 g tortilla chips
300 g shredded Gouda cheese
1½ red onions
limes
1 pinch sugar
350 g cherry tomatoes
20 g cilantro
400 g canned kidney beans
¼ tsp smoked paprika powder
½ tsp cumin seed
1 tsp hot sauce
avocado
150 g sour cream dip
flaky sea salt
salt
Metric
Imperial

Utensils

  • oven
  • bowl (small)
  • citrus press
  • knife
  • cutting board
  • fork
  • baking sheet

Nutrition per serving

Cal
702
Protein
23 g
Fat
39 g
Carb
68 g
  • Step 1/3

    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.
    • 1½ red onions
    • lime
    • 350 g cherry tomatoes
    • cilantro
    • 1 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.
    • 400 g canned kidney beans
    • ¼ tsp smoked paprika powder
    • ½ tsp cumin seed
    • 1 tsp hot sauce
    • 400 g tortilla chips
    • 300 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!
    • avocado
    • ½ lime
    • 150 g sour cream dip
    • 10 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!