Vegetarian Sheet Pan Nachos
Ingredients
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/2 cups milk
- 2 cups Mexican cheese or a mix of Monterrey jack, mozzarella and cheddar
- 1 teaspoon nacho, taco or fajita seasoning
- 1 16 ounce bag tortilla chips
- 1 can black beans, rinsed and drained
- 1 bell pepper, diced
- 1 cup frozen corn, defrosted
- 1 tomato, seeded and diced
- 1/2 cup sour cream
- 1 cup guacamole, or 1 ripe avocado, cut into chunks
- 1 lime, cut into wedges
- pickled onions (recipe linked below)
Optional Toppings:
- radish, sliced
- salsa
- hot sauce
- scallions, diced
- cilantro
- pickled jalapeños
Instructions
- Melt the butter in a medium sauce pan on low to medium heat.
- Sprinkle in the flour and whisk until it thickens creating a roux, about 1-2 minutes.
- Add about 1/2 cup milk whisking continuously until milk is absorbed and then add remaining milk. Continue cooking and stirring until bubbles start to appear.
- Add cheese and taco seasoning to the roux and stir until mixture is melted and combined.
- Place the chips on a 1/2 sheet pan.
- Top chips with the nacho cheese mixture followed by beans, bell pepper, corn, tomatoes and guacamole, pickled onions and lime. You can also top with optional ingredients.
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