Sheet Pan Veggie Nachos with Greek Yogurt Crema
Ingredients
12 ounce bag tortilla chips
15 ounce can pinto beans, drained and rinsed
1 small yellow bell pepper, chopped
1 small orange bell pepper, chopped
2 tomatoes, chopped
1/2 red onion, diced
2 cups shredded Monterey Jack cheese
1/2 cup Greek yogurt
Juice of 1/2 a lime
1/4 teaspoon kosher salt
1/2 teaspoon smoked paprika
2 cups shredded romaine lettuce
1 avocado, chopped
1/4 cup chopped cilantro
1 jalapeño, sliced
Instructions
Step 1
Preheat oven to 350 degrees
Step 2
Scatter half of the tortilla chips in an even layer on a rimmed baking sheet. Top with half of the beans, bell peppers, tomatoes, onion and cheese. Repeat the layers with the remaining chips, veggies and cheese. Bake for 6-8 minutes or until the cheese has melted.
Step 4
To make the crema, combine the Greek yogurt, lime juice, salt and smoked paprika in a small bowl.
Step 5
Top nachos with lettuce, avocado, cilantro and drizzle with the crema
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