Sheet Pan Nachos July 24, 2020 06:00

We use our Cuban Black Bean soup mix for the black beans for these sheet pan nachos and have plenty left for black bean and corn salad and black bean soup.


1 bag tortilla chips or make your own from leftover soft shell wraps

1/2 lb ground protein of choice (ground beef, turkey, chicken or plant based protein)

1 cup cooked Healthy Gourmet Kitchen Cuban Black beans mashed either in blender or with fork or if you prefer you can leave whole. 

chopped tomato (grape, cherry or roma) or red bell pepper

Cheddar cheese, grated

Fresh cilantro

optional: pickled jalapenos, sour cream or crema, diced avocado


If you need to cook the beans scroll down for directions. 

Heat frying pan over medium high heat on stove. Add 1/2 lb ground protein of choice. Give it a stir and chop it up so it's in small crumbles. Once browned add cooked beans. A little broth is ok. Simmer to meld flavors. Can do this ahead and store covered in refrigerator for up to 3 days.

Preheat oven to 350F.

Lay tortilla chips on sheet pan using 6 large chips or so per person.

Sprinkle protein/bean mixture on top of chips.

Top with grated cheddar cheese. 

Place in preheated oven for 5 - 7 minutes or until cheese is melted. Remove from oven.

Wash tomatoes and red bell pepper, removing seeds from peppers. Dice or chop.  Sprinkle on top of nachos. 

Top with sour cream, cilantro, pickled jalapenos or avocado if using.


Cook Beans:

Open soup mix, pour topping into pot that you're going to cook beans in. Remove bean packet from soup mix, rinse beans then add to pot along with 6 cups of water and spice bag from soup mix. 

    Instant pot: Cover, close vent and pressure cook 30 minutes. Natural release 15 minutes then open.

    Slow Cooker: Cook on low 8 - 10 hours.

    Stove top: bring to boil, reduce heat to simmer, partially cover and cook 2 - 2/12 hours or until beans are tender. 

Once beans are cooked do not drain bean broth, it's delicious! Refrigerate leftover beans for up to 5 days or freeze.