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Trader Joe’s Corn and Black Bean Sheet Pan Nachos

published about 2 hours ago

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

I absolutely love nachos. Especially when they’re layered with cheese and black beans, then topped with warm roasted corn and Trader’s Joe’s delicious Hatch Valley Salsa. If it sounds complicated, it’s not: These nachos are on the table in less than 20 minutes.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

3 Ways to Make These Nachos Your Own

What’s in stock at TJ’s can vary from store to store. Here’s how to make whatever you find work for you.

• The corn : If you can’t find Trader Joe’s Roasted Corn in the freezer aisle, swap in regular frozen corn. Or, in the summer months, use fresh!
• The cheese : Trader Joe’s Shredded Pepper Jack Cheese pairs deliciously with the Hatch Valley Salsa, but any melty cheese will do (bonus points if it has a spicy kick).
• The chips: Trader Joe’s Organic Blue Corn Tortilla Chips are my absolute favorite, but you can use any variety or color of tortilla chips you can find.

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Trader Joe's Corn & Black Bean Sheet Pan Nachos

Yield Serves 6

Prep time 5 minutes

Cook time 12 minutes to 15 minutes

• wheat-free
• fish-free
• peanut-free
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• gluten-free
• tree-nut-free
• high-fiber
• soy-free
• egg-free
• red-meat-free
• alcohol-free

Per serving, based on 6 servings. (% daily value)

• Calories 715
• Fat 37.2 g (57.2%)
• Saturated 13.4 g (67.2%)
• Carbs 72.5 g (24.2%)
• Fiber 9.6 g (38.3%)
• Sugars 4.4 g
• Protein 24.9 g (49.8%)
• Sodium 682.9 mg (28.5%)

Ingredients

• 1 (15.5-ounce) can

  Trader Joe's Organic Black Beans

• 1 (16-ounce) bag

  Trader Joe's Organic Blue Corn Tortilla Chips

• 2 cups

  frozen Trader Joe's Corn (roasted or regular)

• 1/2 teaspoon

  kosher salt

• 1 (12-ounce) bag

  Trader Joe's Shredded Pepper Jack Cheese Blend

• 1 tablespoon

  olive oil

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.

2. Drain but don’t rinse 1 can Trader Joe’s Organic Black Beans. Place the beans in a small saucepan and add 1/2 teaspoon kosher salt. Cook over medium heat, stirring occasionally, until warmed through, 5 to 6 minutes.

3. Arrange half of a bag of Trader Joe’s Organic Blue Corn Tortilla Chips on the baking sheet in an even layer. Sprinkle with 1/3 package of Trader Joe’s Shredded Pepper Jack Cheese Blend (about 1 cup). Top with the remaining tortilla chips and sprinkle with another 1 cup of the cheese. Spoon the black beans over the nachos and sprinkle with the remaining cheese.

4. Bake until the cheese is melted, 7 to 9 minutes. Meanwhile, heat 1 tablespoon olive oil in a large frying pan over medium heat until shimmering. Add 2 cups Trader Joe’s Frozen Roasted Corn and cook until warmed through, 6 to 7 minutes.

5. Sprinkle the corn and drizzle Trader Joe’s Hatch Valley Salsa over the nachos before serving.

Nicole Rufus

Assistant Food Editor

Nicole is the Assistant Food Editor at Kitchn. She writes about recipes as well as developing some of her own. You can usually find her playing around in the kitchen or online “window” shopping. She currently resides in Brooklyn and is getting her master’s in Food Studies.

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Source : food