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Chilli Lime Sheet Pan Nachos

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Our tangy, salty, and spicy Chilli Lime blend is here change up your nacho mojo for good. Push aside those bland canned beans and say hello to your new secret weapon: Chilli Lime black beans made from scratch. Layer those bad boys between tortilla chips, gooey cheese and fresh toppings and you've got everything you need to reignite your nacho love affair.

Chilli Lime Sheet Pan Nachos

Time: 1.5 hours
Yield: 3-4 servings


8 ounces dried black beans
2 Tbs Spicewalla Chilli Lime
11 oz bag tortilla chips
2 cups Mexican Blend shredded cheese
1/4 cup cherry tomatoes, sliced
1 fresh jalapeño, thinly sliced
2 green onions, thinly sliced
1/4 red onion, small diced
3 Tbs queso fresco
Fresh cilantro


  1. Rinse the dried beans and place in a large saucepot. Add the Chilli Lime and 4 cups of water. Bring to a boil over high heat then reduce the heat to low and simmer, uncovered, for about 1 hour until the beans are tender. Add more water if needed to keep the beans submerged throughout the cooking process.
  2. Preheat the broiler.
  3. Spread half of the tortilla chips onto a small sheet pan, cover with half of the beans and half of the cheese. Place another layer of tortillas chips on top and cover again with the remaining beans and cheese. 
  4. Broil for about 5 minutes until the cheese is fully melted.
  5. Garnish with tomatoes, jalapeño, green onions, red onions, queso fresco, cilantro and another generous pinch of Chilli Lime. Serve immediately and enjoy!
dinner Latin American lunch snacks vegetarian

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