Crunchy chips topped with spiced beans, frozen vegetables, and melted cheddar in a quick sheet-pan meal.
# What You'll Need:
→ Base
01 - 7 oz tortilla chips
→ Beans
02 - 1 can (14 oz) black beans, rinsed and drained
03 - 1/2 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/4 tsp chili powder
06 - Salt and pepper, to taste
→ Frozen Vegetables
07 - 2 cups mixed frozen vegetables (e.g., corn, bell peppers, carrots, peas)
→ Cheese
08 - 1 1/2 cups shredded cheddar cheese
→ Toppings
09 - 2 spring onions, thinly sliced
10 - 1 medium tomato, diced
11 - 1 small jalapeño, thinly sliced (optional)
12 - Fresh cilantro, chopped
13 - Sour cream, to serve
14 - Salsa, to serve
15 - Lime wedges
# How to Make It:
01 - Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
02 - In a mixing bowl, combine rinsed black beans with ground cumin, smoked paprika, chili powder, salt, and pepper, tossing to coat evenly.
03 - Spread tortilla chips evenly across the prepared baking sheet.
04 - Scatter the seasoned black beans over the tortilla chips.
05 - Distribute the mixed frozen vegetables evenly on top of the beans and chips.
06 - Sprinkle shredded cheddar cheese uniformly over the sheet ingredients.
07 - Bake in the preheated oven for 12 to 15 minutes until cheese melts and bubbles and vegetables are heated through.
08 - Remove from oven and garnish with thinly sliced spring onions, diced tomato, jalapeño slices, and chopped cilantro.
09 - Serve immediately with sour cream, salsa, and lime wedges on the side.
