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Sheet Pan Beef and Black Bean Nachos

#MakeItGAP Recipes - Recipes using farm animal welfare labeled G.A.P. products
Sheet Pan Beef and Black Bean Nachos

Sheet Pan Beef and Black Bean Nachos

MAKES: 4 Servings
PREP TIME: 25 Minutes
COOK TIME: 10 Minutes
TOTAL TIME: 35 Minutes

Recipe adapted from
Original publication date February 1, 2022


1 (15-oz.) can unsalted black beans, rinsed, drained, and divided
1/2 cup plus 2 Tbsp. water, divided
8 oz. 90% lean ground sirloin
1/2 tsp. chili powder
4 green onions, thinly sliced
8 (6-in.) corn tortillas, cut into wedges
Cooking spray
2/3 cup fat-free evaporated milk, divided
1  1/2 tsp. cornstarch
2 oz. preshredded reduced-fat cheddar cheese (about 1/2 cup)
1/4 cup light sour cream
1/3 cup chopped tomato
1/4 cup coarsely chopped fresh cilantro
1/2 tsp. kosher salt


Preheat broiler to high.

Place 1/4 cup beans in a bowl; reserve. Place remaining beans and 1/2 cup water in a mini food processor;
process until smooth. Heat a large nonstick skillet over medium-high. Add beef; cook 8 minutes, stirring to crumble. Stir in chili powder. Stir in reserved 1/4 cup beans, puréed beans, and green onions; cook 1 minute. Remove pan from heat.

Arrange tortilla wedges in a single layer on a large foil-lined baking sheet coated with cooking spray.
Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp.
Remove pan from oven. Spoon beef mixture evenly over tortillas.

Combine 1/4 cup milk and cornstarch in a bowl, stirring with a whisk. Combine cornstarch mixture and
remaining milk in a small saucepan over medium-high; bring to a simmer. Stir in cheese; cook 2 minutes
or until smooth, stirring frequently. Combine remaining 2 tablespoons water and sour cream. Drizzle
cheese mixture and sour cream mixture over nachos. Top with tomato, cilantro, and salt.

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