
Crispy Chickpea Snack Pan
25 min • 190 cal

servings
380
calories
16g
protein
34g
carbs
20g
fat
Preheat broiler to high. Line a large baking sheet with foil.
Spread tortilla chips in an even layer on the baking sheet.
Scatter black beans, corn, and jalapenos evenly over the chips.
Sprinkle shredded cheddar generously over everything.
Broil for 4-6 minutes until cheese is fully melted and bubbling. Watch closely to avoid burning.
Remove from oven and immediately top with cherry tomatoes and arugula — the residual heat will slightly wilt the greens.
Add diced avocado and dollop Greek yogurt over the top.
Squeeze fresh lime juice over everything, garnish with cilantro, and serve straight from the pan.
Layer chips, beans, and cheese quickly under the broiler — you want the cheese bubbly but the chips should not burn.
Greek yogurt is a higher-protein sour cream substitute — it adds creaminess without the dairy guilt.
Add fresh toppings AFTER baking so arugula stays crisp and tomatoes do not get mushy.
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!
Follow the step-by-step instructions above. This recipe takes about 25 min and is rated easy difficulty.
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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