Sheet-Pan Cowboy Caviar Nachos
Mosey on over to the southwest with these nachos topped with cowboy caviar: a bean salad we make with black beans, corn, and sweet peppers. The sour cream sauce gives this flavor-packed half-hour hit a little extra giddyup.
Nutrition (per serving)
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INGREDIENTS
- 6 yellow corn tortillas, cut into wedges
- 6 oz organic black beans
- 1 ear of corn, husked and kernels cut off the cob
- 1 mini sweet pepper, trimmed, deseeded and sliced into rounds
- 4 oz plant-based shredded cheddar cheese
- 1 tbsp red wine vinegar
- 1/4 cup Treeline® dairy-free sour cream
- 1 Roma tomato, diced
- 1 red onion, peeled and diced
- 1 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine tortillas, 1 tbsp vegetable oil, and a pinch of salt on baking sheet and toss. Arrange chips in single layer and bake until edges are browned, 10 to 12 minutes. Sprinkle chips with black beans, corn, pepper, and cheese. Bake until cheese is melted and veggies are warmed though, 4 to 5 minutes.
Meanwhile, whisk together vinegar, sour cream, and a pinch of salt and pepper in small bowl. Set aside.
Top nachos with tomato and as much red onion as you'd like. Drizzle with sour cream sauce. Serve family style. ¡Buen apetito!
You can also toast chips in air-fryer at 375°F for 8 to 10 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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