Zesty Trader Joes Corn and Black Bean Sheet Pan Nachos Recipe

Loaded with vibrant flavors and irresistible textures, these Trader Joe’s corn and black bean sheet pan nachos dance with zesty Mexican-inspired ingredients.

The simple sheet pan method makes cooking a breeze for busy weeknight dinners.

Crispy tortilla chips provide the perfect canvas for a colorful medley of ingredients.

Each bite promises a delightful combination of melted cheese, hearty beans, and fresh vegetables.

Trader Joe’s ingredients add a convenient and delicious shortcut to this crowd-pleasing dish.

The nachos come together quickly, making them ideal for spontaneous gatherings or quick meals.

Dive into this mouthwatering recipe and experience a fiesta of flavors that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 480 kcal

Servings: 5

Ingredients for Trader Joe’s Corn and Black Bean Sheet Pan Nachos

• Blue Corn Tortilla Chips: Sturdy corn chips with robust flavor, choose chips that are crisp and unbroken for perfect nacho foundation.
• Olive Oil: Helps roast corn and provides smooth cooking base, select extra virgin for best quality and taste.

• Black Beans, Pepper Jack Cheese Blend: Protein-packed beans add creamy texture, while spicy cheese brings zesty kick and melts beautifully for ultimate comfort.

• Roasted Corn, Hatch Valley Salsa: Sweet roasted corn adds smoky complexity, while salsa delivers bright, tangy notes that elevate the entire dish with authentic southwestern flair.
• Kosher Salt: Essential seasoning that enhances and balances all other ingredient flavors, use sparingly for perfect taste profile.

Tool for Making Corn and Black Bean Sheet Pan Nachos

• Rimmed Baking Sheet: Large, flat pan with raised edges for easy handling and preventing spills.
• Parchment Paper: Non-stick liner to keep nachos from sticking and simplify cleanup.
• Small Saucepan: Perfect for warming black beans evenly.
• Large Frying Pan: Ideal for heating frozen roasted corn to golden perfection.
• Measuring Spoon: For precise salt measurement.
• Cheese Sprinkler or Spoon: To distribute cheese evenly across nachos.
• Sharp Knife: Optional, for cutting or garnishing if needed.

Instructions for Sheet Pan Nachos

• Oven Preparation

Preheat the oven to a toasty 400 degrees and line a baking sheet with parchment paper.

• Bean Warmup

Gently heat black beans in a saucepan with a dash of salt until warm and fragrant.

• Nacho Foundation

Create a delicious base by layering blue corn tortilla chips and pepper jack cheese on the baking sheet, building layers of flavor.

• Cheese and Bean Magic

Sprinkle additional cheese and spoon warm black beans across the chips, ensuring every chip gets some love.

• Baking Brilliance

Slide the sheet into the oven and let the cheese melt into gooey perfection for about 8 minutes.

• Roasted Corn Surprise

While nachos bake, quickly warm the frozen roasted corn in a skillet until it’s golden and heated through.

• Final Flourish

Top the bubbling nachos with the roasted corn and drizzle generously with zesty Hatch Valley salsa before serving.

Add-Ons and Tips for Sheet Pan Nachos

• Swap blue corn chips with white corn, yellow corn, or even multigrain tortilla chips for exciting flavor variations and nutrient boosts.
• Enhance the nachos by adding shredded rotisserie chicken, ground beef, or plant-based crumbles for extra protein and heartier texture.
• Mix multiple cheese types like cheddar, monterey jack, or queso fresco to create a more complex and rich cheese profile that melts beautifully.
• Top your nachos with fresh ingredients like diced avocado, chopped cilantro, sliced jalapeños, or diced red onions for added crunch and brightness that elevates the entire dish.
• Use aluminum foil under parchment paper for easier cleaning and prevent any cheese from sticking to the baking sheet, making post-meal cleanup a breeze.

Presentation Tips for Sheet Pan Nachos

• Party Platter Magic: Spread these nachos on a large wooden board for a crowd-pleasing appetizer that looks stunning and invites everyone to dig in together.
• Fresh Toppings Explosion: Add chopped cilantro, diced red onions, sliced jalapeños, and a dollop of sour cream to enhance flavor and create a vibrant color palette.
• Movie Night Delight: Serve these nachos during game nights or movie marathons as a quick, shareable snack that keeps everyone satisfied and excited about the meal.
• Protein Power-Up: Complement the nachos with grilled chicken or seasoned ground beef for those wanting extra protein and a more substantial meal experience.

Storing Corn and Black Bean Nachos

• Smart Refrigeration Strategy: Store leftover nachos in an airtight container for up to 2 days. Separate cheese and chips to prevent sogginess and maintain crispness.
• Quick Reheating Technique: Revive cold nachos by spreading them on a baking sheet and warming in a 350°F oven for 5-7 minutes. Crisp chips and melty cheese restore the fresh-baked experience.
• Ingredient Freshness Tip: Keep unused tortilla chips sealed tightly to prevent moisture. Store opened cheese packages in the refrigerator's designated dairy section to maintain quality and prevent flavor absorption.
• Advance Preparation Hack: Chop toppings and pre-cook beans earlier in the day. Keep ingredients separately chilled, allowing faster assembly when hunger strikes. Streamline your cooking process by prepping components in advance.

Mouthwatering Trader Joes Corn and Black Bean Sheet Pan Nachos

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4.6 from 35 reviews

• Total Time: 25 minutes
• Yield: 5 1x

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Description

Trader joe’s corn and black bean sheet pan nachos combine zesty flavors with simple preparation for a crowd-pleasing appetizer. Mexican-inspired ingredients meld together, creating a quick, delicious meal perfect for casual gatherings where you can easily satisfy hunger with minimal effort.

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Ingredients

Scale 1x2x3x

• 1 (16 oz / 454 g) bag Trader Joe’s Organic Blue Corn Tortilla Chips
• 1 (12 oz / 340 g) bag Trader Joe’s Shredded Pepper Jack Cheese Blend
• 1 (15.5 oz / 440 g) can Trader Joe’s Organic Black Beans
• 2 cups frozen Trader Joe’s Corn (roasted or regular)
• 1 tbsp olive oil
• ½ tsp kosher salt

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Instructions

1. Prep Station: Position oven rack in middle and heat to 400ºF. Line rimmed baking sheet with parchment paper.
2. Bean Warming: Gently heat black beans in small saucepan over medium heat, seasoning with kosher salt until thoroughly warmed, stirring occasionally.
3. Chip Foundation: Layer blue corn tortilla chips across baking sheet, creating an even base. Sprinkle pepper jack cheese blend generously across initial chip layer.
4. Layering Technique: Add second chip layer, repeating cheese coverage. Distribute warmed black beans evenly across nacho surface.
5. Cheese Melting Process: Transfer baking sheet to preheated oven, allowing cheese to melt completely within 7-9 minutes.
6. Corn Preparation: Simultaneously heat olive oil in large frying pan. Toast frozen roasted corn until golden and thoroughly warmed.
7. Final Assembly: Extract nachos from oven, immediately top with heated roasted corn. Drizzle Hatch Valley salsa across entire surface for enhanced flavor profile.
8. Serving Recommendation: Present immediately to maintain optimal cheese consistency and temperature.

Notes

• Cheese Selection Tip: Use a pepper jack cheese blend for a spicy kick that melts perfectly and adds depth to your nachos.
• Layering Strategy: Create two layers of chips and cheese to ensure maximum coverage and a more substantial nacho experience.
• Corn Cooking Hack: Slightly golden-brown the roasted corn to enhance its natural sweetness and add a subtle caramelized flavor.
• Serving Wisdom: Serve nachos immediately after baking to maintain the optimal gooey cheese texture and warm, crispy chip quality.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 480
• Sugar: 3 g
• Sodium: 380 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 10 g
• Protein: 17 g
• Cholesterol: 30 mg