Sheet Pan Nachos with Roast Pinto Beans

Time: 20-25 minutes

Skill level: Easy

Ingredients

• 1 bag Alligator Pear Chili Lime Tortilla Chips
• 1/2 lb Maine Grains Pinto Beans, cooked & drained
• 1/2 Tbsp Seka Hills Arbequina Olive Oil
• 1/2 Tbsp Burlap & Barrel Yo Quiero Taco Blend 
• 8 oz Cheddar cheese, shredded
• Salt, pepper, & MSG to taste
• Moromi Fermented Cayenne Hot Sauce, sour cream, avocado, cilantro, tomato, and any other toppings for serving

Equipment

• Sheet tray
• Oven

Instructions

1. Preheat your oven to 425°F
2. Add your beans to a sheet tray, sprinkle with olive oil and Yo Quiero blend, then mix on the sheet tray. Cook in the oven for 15-20 minutes, or until dried and starting to crisp at the edges. 
3. Remove the beans and set to the side. On the same tray, add the tortilla chips, spreading evenly. Cover generously with cheese and place back into the oven until melted, about 3-5 minutes.
4. Top with beans and your favorite toppings, then serve directly on the sheet tray. Enjoy!