Trader Joe’s Corn and Black Bean Sheet Pan Nachos

published Aug 15, 2021
Snapshot Cooking
Trader Joe's Corn & Black Bean Sheet Pan Nachos

A quick, easy sheet pan nacho recipe that uses black beans and corn to kick things up a notch.

Serves6

Prep5 minutes

Cook12 minutes to 15 minutes

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black bean nachos on baking sheet
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

I absolutely love nachos. Especially when they’re layered with cheese and black beans, then topped with warm roasted corn and Trader’s Joe’s delicious Hatch Valley Salsa. If it sounds complicated, it’s not: These nachos are on the table in less than 20 minutes.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

3 Ways to Make These Nachos Your Own

What’s in stock at TJ’s can vary from store to store. Here’s how to make whatever you find work for you.

  • The corn: If you can’t find Trader Joe’s Roasted Corn in the freezer aisle, swap in regular frozen corn. Or, in the summer months, use fresh!
  • The cheese: Trader Joe’s Shredded Pepper Jack Cheese pairs deliciously with the Hatch Valley Salsa, but any melty cheese will do (bonus points if it has a spicy kick).
  • The chips: Trader Joe’s Organic Blue Corn Tortilla Chips are my absolute favorite, but you can use any variety or color of tortilla chips you can find.

Trader Joe's Corn & Black Bean Sheet Pan Nachos

A quick, easy sheet pan nacho recipe that uses black beans and corn to kick things up a notch.

Prep time 5 minutes

Cook time 12 minutes to 15 minutes

Serves 6

Nutritional Info

Ingredients

  • 1 (15.5-ounce) can

    Trader Joe's Organic Black Beans

  • 1 (16-ounce) bag

    Trader Joe's Organic Blue Corn Tortilla Chips

  • 2 cups

    frozen Trader Joe's Corn (roasted or regular)

  • 1/2 teaspoon

    kosher salt

  • 1 (12-ounce) bag

    Trader Joe's Shredded Pepper Jack Cheese Blend

  • 1 tablespoon

    olive oil

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.

  2. Drain but don’t rinse 1 can Trader Joe’s Organic Black Beans. Place the beans in a small saucepan and add 1/2 teaspoon kosher salt. Cook over medium heat, stirring occasionally, until warmed through, 5 to 6 minutes.

  3. Arrange half of a bag of Trader Joe’s Organic Blue Corn Tortilla Chips on the baking sheet in an even layer. Sprinkle with 1/3 package of Trader Joe’s Shredded Pepper Jack Cheese Blend (about 1 cup). Top with the remaining tortilla chips and sprinkle with another 1 cup of the cheese. Spoon the black beans over the nachos and sprinkle with the remaining cheese.

  4. Bake until the cheese is melted, 7 to 9 minutes. Meanwhile, heat 1 tablespoon olive oil in a large frying pan over medium heat until shimmering. Add 2 cups Trader Joe’s Frozen Roasted Corn and cook until warmed through, 6 to 7 minutes.

  5. Sprinkle the corn and drizzle Trader Joe’s Hatch Valley Salsa over the nachos before serving.