Black Bean Sheet Pan Nachos

• 18 oz thick-cut tortilla chips
• 21 can black beans, drained and rinsed
• 31 tsp ground cumin
• 41/2 tsp garlic powder
• 52 cups shredded Monterey Jack cheese
• 61/3 cup pickled jalapeño slices
• 71 Roma tomato, diced
• 81/4 cup sour cream

1. 1

   Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper so cleanup is just throwing paper away.

2. 2

   Toss the rinsed black beans with the cumin and garlic powder directly in a small bowl until evenly coated.

3. 3

   Spread half the tortilla chips in an even layer across the sheet. Thin chips turn to wet tissue paper under hot beans, so use sturdy restaurant-style ones here.

4. 4

   Scatter half the seasoned black beans and half the shredded Monterey Jack across the chips.

5. 5

   Add the rest of the chips over top, followed by the remaining beans, pickled jalapeños, and the rest of the cheese to lock everything down.

6. 6

   Bake at 425°F for 8 to 10 minutes until the cheese is melted and bubbling at the center and the exposed chip edges are toasted golden.

7. 7

   Pull the pan out, spoon dollops of sour cream over the melted cheese, scatter the diced tomato on top, and eat immediately right off the tray.

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