Fridge Foraging Sheet Pan Nachos! I was able to put together glorious and delicious sheet pan nachos using what I have in my refrigerator and my pantry.
We’ve now been in quarantine for about a month. I can’t believe it. I had to literally open my planner and look at the blank pages to figure out that it has been about a month. Initially, I was pretty optimistic, up beat and positive. . and then a few days passed and then another week. I do feel like I went through (and am still going through) the stages of grief:
Can anyone else relate? Even though I am not feeling like myself, I am passed the depression and am moving into acceptance. Acceptance that this is our new normal: online school, grocery shopping with masks on, only going outside to go grocery shopping, take a walk, take the kids for a bike ride, go for a run or check the mail.
Being quarantined at home has given me a lot of time to think, read and clean. I’ve also organized the pantry, taken inventory of what we have and have a better and more efficient system in place when it comes to meal planning and cooking.
I used to go to the grocery store 3, sometimes 4 times a week. This is what I do for a living so I would buy fresh ingredients and go often. Now, I’ve been going every 10 days or so and making sure we are eating everything and trying to be resourceful with what I have.
Fridge (And Pantry) Foraging Sheet Pan Nachos
Yesterday, I felt like eating loaded nachos, so I went to the fridge to see what we had. Cheese, a little mozzarella, a wedge of Sartori Cheese, and like a 1/4 cup of shredded cheddar. No jalapeños but we did have jar of pepperoncinis. No fresh tomatoes, but I did have a can of fire roasted diced tomatoes.
For protein: no meat, but I did have a can of black beans. Don’t have tortilla chips but you have tortillas? Make your own! Hope you make these loaded nachos! You can customize them and top with whatever you have, enjoy!
Sheet Pan Nachos
- tortilla chips
- 2 to 3 cups shredded cheese mozzarella + cheddar or any combination
- 1/2 (14.5 oz) can black beans rinsed
- 1/2 (14.5 oz) can diced tomatoes
- chives, green onions or scallions diced for garnish
- jalapeños or pepperoncinis for garnish
- sour cream
- Preheat your oven to 400 degrees F.
- Place an even layer of some tortilla chips on your sheet pan, spreading evenly across the bottom in one layer. Sprinkle half of the cheese over the chips. Top with the black beans and tomatoes (scattered). Add more tortilla chips on top and repeat with the remaining cheese and the black beans and tomatoes.
- Bake for about 10 to 12 minutes, or until the cheese is melted. Remove from the oven and immediately sprinkle on the fresh chives and jalapeños or pepperoncinis. If desired, serve with some sliced avocado, sour cream and salsa. Enjoy immediately!