Name: Sheet Pan Nachos
Ingredients: 12 corn tortillas, quartered; 3 tbsp avocado oil; 1 tsp kosher salt; 1/2 tsp taco seasoning; 2 cups shredded Mexican blend cheese; 1 cup shredded pork carnitas; 1 can black beans, drained and rinsed; 1 large roma tomato, seeded and diced; 2 green onions, sliced thin; 1 small yellow bell pepper; 2 avocados, sliced; 1/4 cup chopped cilantro; 1 jalapeño, sliced (optional)

Sheet Pan Nachos

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Author: Roni Proter

Ingredients

Units Scale

12 corn tortillas, quartered
3 tbsp avocado oil
1 tsp kosher salt
1/2 tsp taco seasoning
2 cups shredded Mexican blend cheese
1 cup shredded pork carnitas
1 can black beans, drained and rinsed
1 large roma tomato, seeded and diced
2 green onions, sliced thin
1 small yellow bell pepper
2 avocados, sliced
1/4 cup chopped cilantro
1 jalapeño, sliced (optional)

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Instructions

Heat oven to 350 degrees. Place quartered corn tortillas on a parchment lined baking sheet, sprinkle with avocado oil, salt and taco seasoning and toss to coat
Bake tortilla chips for 8-10 minutes or until crispy and brown
Remove from oven and top with shredded carnitas and cheese and bake again for 3-5 minutes, watching the see when cheese melts
Remove from the oven and allow to cool slightly before topping with black beans, tomato, bell pepper, green onion, avocado, cilantro and jalapeño. Serve directly from the sheet pan!

Find it online: https://dinnerreinvented.com/recipes/mexican-recipes-for-tacos-nachos-margaritas-and-dessert-for-cinco-de-mayo/