Recipe inspired by the viral sheet pan nachos trend, featuring homemade baked tortilla chips and a cheesy bean mixture, topped with fresh pico de gallo, sour cream, pickled jalapeños, and sliced avocado.
1. Preheat the oven to 400F convection (or 425F regular bake).
2. Stack the tortillas and cut into triangles (6 per tortilla). Divide between two half sheet pans (18 x 13-inch). Drizzle each pan with 2 Tbsp oil and sprinkle with 1/4 tsp salt, tossing to coat evenly.
3. Bake for 8-12 minutes, rotating the pans from top to bottom and turning each pan front to back halfway through, until the chips are deep golden brown and crisp. Let cool slightly.
4. Meanwhile, on a quarter sheet pan (9 x 13-inch), spread the green salsa in an even layer. Add the pinto beans in one layer and sprinkle evenly with the shredded cheese.
5. Bake for 8-10 minutes, until the cheese is fully melted and bubbling.
6. Arrange the baked tortilla chips on another quarter sheet pan (or a similar sized platter or tray). Slide the cheesy bean mixture over the top.
7. Finish with pico de gallo, sour cream, pickled jalapeños, and sliced avocado. Serve immediately and enjoy!
