Sheet Pan Nachos: Sweet and Spicy

1) Heat the oven and prep the pan

Heat oven to 400°F. Line a large sheet pan with parchment or foil if you want easy cleanup. Spread half the chips out in an even layer and set the rest aside for the second layer.

2) Make the pineapple lime salsa

In a bowl, combine pineapple, red onion, jalapeño, cilantro, lime zest and juice, honey (if using), and salt. Taste and adjust. You want it bright and punchy, not dessert-sweet. Set aside.

3) Warm and season the beans

In a small saucepan over medium heat, add olive oil, cumin, chili powder, and smoked paprika. Stir for 20 seconds until fragrant. Add black beans and water. Warm for 2 to 3 minutes, mashing a few beans with a spoon so they get a little creamy and cling to the chips. Season with salt if needed.

4) Build layer one

Sprinkle about 1/3 of the cheese over the chips, and reserve the rest for the top layer. Add half the beans and a few jalapeños.

5) Build layer two

Add the remaining chips in a light layer (just enough to cover gaps), then the remaining beans, remaining cheese, and more jalapeños.

6) Bake fast and hot

Bake for 6 to 8 minutes, until the cheese is fully melted and bubbling at the edges. Watch closely near the end. Chips go from perfect to too-toasty quickly.

7) Finish with cold toppings

Top with pineapple lime salsa, dollops of crema or sour cream, and avocado. Add tomatoes or pico if you want. Serve immediately with extra lime wedges.

Matt’s tiny nacho rules (optional but wise)

• Do not pour salsa on before baking. That is how you get chip stew.
• Shred your own cheese if you can. It melts better and tastes sharper.
• If feeding a crowd, make two pans instead of one overloaded pan.