Loaded Black Bean Dip
15 min • 140 cal
Mexican-American • Snacks
Easter Sheet Pan Carrot Patch Nachos
20 minEasy8 servings
🧮Serving Size Calculator
8
servings
280
calories
9g
protein
30g
carbs
14g
fat
Ingredients
- 1 bag tortilla chips (12 oz)
- 2 cups shredded Mexican cheese blend
- 1 cup shredded carrots
- 1 can black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup sliced black olives
- 1/2 cup sour cream
- 2 ripe avocados, mashed (for guacamole)
- 1 lime, juiced
- 2 green onions, sliced
- Fresh cilantro
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Spread tortilla chips in a single layer on a large sheet pan.
- 3
Top evenly with cheese, black beans, corn, olives and shredded carrots.
- 4
Bake for 10-12 minutes until cheese is melted and bubbly.
- 5
Remove from oven and dollop sour cream in small rounds to look like carrot tops.
- 6
Mix mashed avocado with lime juice and spread alongside the sour cream dollops.
- 7
Sprinkle with green onions and cilantro. Serve immediately.
Pro Tips
💡
Add the sour cream and guac RIGHT before serving so chips stay crispy.
💡
For extra fun, use orange tortilla chips to enhance the carrot garden look.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Easter Sheet Pan Carrot Patch Nachos?
Follow the step-by-step instructions above. This recipe takes about 20 min and is rated easy difficulty.
Is Easter Sheet Pan Carrot Patch Nachos suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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