1 15.4 oz can refried beans (preferably Amy’s)
1 bag grain-free tortilla chips
1 bell pepper, chopped
1/2 red onion, chopped
8 0z. sharp cheddar cheese, shredded
4 oz goat cheese, crumbled
Optional for Topping:
Pickled red onions
Chorizo, cooked and drained
Preheat oven to 400 degrees.
Place parchment paper or foil on a large baking sheet or sheet pan.
Scatter tortilla chips throughout the baking sheet. Spoon dollops of the refried beans onto each chip (I do this directly from the can). Use the back of the spoon to spread the beans over each chip.
Spread the bell pepper and red onion over the chips (add cooked, drained chorizo if using). Sprinkle chips with sharp cheddar cheese. Place pan in oven and cook until the cheese is melty and bubbly, about 5-8 minutes.
Remove pan from oven and load nachos up with pickled red onions, jalapeños, crumbled goat cheese, sour cream, fresh cilantro, pickled garlic, sliced avocado, hot sauce…Add lime wedges throughout the sheet pan for people to grab and squeeze over their nachos.
Serve from sheet pan!