Veggie Fajita Sheet Pan Nachos

• Vegetarian

• Produce

  • 2 Bell peppers
  • 2 15.5 oz cans Bush's cocina latina pinto beans
  • 1/2 cup Jalapeno peppers
  • 1 Tomatoes
  • 1 Yellow onion

• Baking & Spices

  • 1 12 oz package Fajita seasoning

• Oils & Vinegars

  • 1 tsp Olive oil

• Snacks

  • 1 12 oz bag Restaurant style tortilla chips, thick

• Dairy

  • 1 cup Colby jack cheese

Found on dineanddish.net

Description

Ingredients

• 2 Bell Peppers (any color), seeded and cut into thin strips
• 1 yellow onion, cut into strips
• 1 teaspoon olive oil
• 1 12 oz package fajita seasoning
• 2 15.5 oz cans Bushs Cocina Latina Pinto Beans
• 1 12 oz bag thick, restaurant style tortilla chips
• 1 cup shredded colby jack cheese
• ½ cup sliced jalapeño peppers
• tomatoes, sour cream for garnish, optional

Directions

• Preheat oven to 400° F.
• Heat olive oil in a large skillet over medium heat. Add bell peppers and onions, cooking for approximately 5 minutes, until tender.
• Stir in fajita seasoning and Bushs Cocina Latina Pinto Beans. Cook for an additional 5 minutes, until heated through.
• Place chips in a single layer on a large sheet pan. Using a slotted spoon, spoon pepper/bean mixture onto the chips, making sure its evenly distributed.
• Sprinkle with one cup colby jack cheese and top with jalapeño peppers.
• Bake in preheated oven for 5-8 minutes, or until cheese is melted.
• Serve immediately, topped with tomatoes and sour cream (optional).