Charred Corn & Poblano Black Bean Nachos


These Charred Corn and Poblano Black Bean Nachos put a fresh twist on sheet pan nachos while staying true to the classic flavors we all love in Mexican food. You will love these loaded nachos!

Charred Corn Poblano Black Bean Nachos


Charred Corn & Poblano Nachos

Sheet Pan Nachos are just maybe the way to my heart. They’re super versatile: you can serve them as an appetizer, as a side, or enjoy for lunch or dinner. And who doesn’t get a huge smile on their face when they see a sheet pan full of nachos? They’re such a universal favorite! There are a few reasons to incorporate sheet pan nachos into your life if you haven’t already…

  1. They’re SO easy to make. You literally just pile delicious ingredients on!
  2. They’re great for parties, who doesn’t like nachos?
  3. Everyone has a sheet pan! No fancy cooking equipment needed here.

I love the smoky, authentic flavor that charring the corn and poblano peppers adds to this dish! If that steps sounds intimidating or unnecessary, hang with me for a second here while I let you know just HOW easy it is and SO worth the extra step!

Charred Corn Poblano Nachos

How to Char Corn

Charring sweet corn brings out the BEST flavor! You can char corn over a hot grill or gas flame. Both methods work well.

  • If using the grill, put the corn on the hot grill and char each side, 2 to 3 minutes per side, or until blistered and blackened.
  • If using a gas flame, char the corn all over until at least half the kernels are blistered. 

Let the corn cool until you can handle it. To cut the corn off the cob, stand each ear of corn up, stalk end down, and use a sharp knife to slice the corn kernels off the cob.

How to Char Poblano Peppers

Like corn, you can char poblano peppers over a hot grill or gas flame. You can also broil them in the oven.

  • For the grill: place the pepper on a hot grill and char each side (2-3 minutes per side) until it’s blistered and blackened.
  • On a gas flame, char the pepper until the skin is blackened. Use tongs to turn the pepper so all sides are charred.
  • To broil the poblano peppers; cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes.
  • After you char the peppers, place them in a paper bag and close it tight. Let sit for 5 to 10 minutes to steam; this will make the peppers easier to peel. Remove the skin and seeds from the poblano pepper and dice.
Sheet Pan Charred Corn Poblano Nachos

Tips for Making Sheet Pan Nachos

  • Line your baking sheet, I use a half sheet pan. Getting a layer of foil or parchment paper down makes clean up a breeze, which is amazing when you’re feeding a crowd.
  • Layer it up. Do an even layer of your favorite tortilla chips, a sprinkle of cheese, black beans, and then layer on the corn and poblanos. Finish with more cheese…you want that cheese in every single bite!
  • Bake for 10-15 minutes in a 400-degree oven. As soon as the cheese is melting, pull it out! We don’t want to burn the tortilla chips, and the peppers and corn are already charred.
  • Once removed from the oven, get your nachos all loaded up with your favorite toppings. We love LOADED nachos! Serve immediately and enjoy.

Nachos Toppings

Here’s where the fun really begins. Topping your nachos! This is a great way to do a build-you-own-plate table at a party or to make the best combination you can think of. Here are some of my favorite nacho toppings:

More Nachos Recipes:

Sheet Pan Nachos with Charred Corn Poblanos and Black Beans

For the Nachos:

  • 2
    ears corn,
    shucked and silks removed
  • 1
    large poblano pepper
  • 2
    cups
    shredded Monterey Jack or Pepper Jack cheese
  • 15
    ounce
    can black beans,
    rinsed and drained
  • 12
    ounce
    bag tortilla chips

For the Toppings:

  • 2
    green onions,
    thinly sliced
  • 3
    radishes,
    thinly sliced
  • 1/3
    cup
    fresh cilantro,
    roughly chopped
  • 1/2
    cup
    diced tomatoes
  • 1/4
    cup
    sliced black olives
  • 1
    large avocado,
    chopped
  • 1/3
    cup
    crumbled queso fresco
  • Lime wedges
  • Salsa,
    optional
  • Creamy Cilantro Lime Dressing,
    optional
  • Sour cream or plain Greek yogurt,
    optional

Nutrition Facts

Charred Corn and Poblano Black Bean Nachos

Amount Per Serving

Calories 449
Calories from Fat 225

% Daily Value*

Total Fat 25g
38%

Saturated Fat 8g
40%

Cholesterol 29mg
10%

Sodium 647mg
27%

Potassium 530mg
15%

Total Carbohydrates 45g
15%

Dietary Fiber 9g
36%

Sugars 3g

Protein 16g
32%

Vitamin A
10%

Vitamin C
24%

Calcium
34.6%

Iron
15%

* Percent Daily Values are based on a 2000 calorie diet.

Keywords

gluten free, sheet pan, vegetarian

Photos by Dishing Out Health



Original Source Link

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