Sheet Pan Nachos
- 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)
- 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!