Cinco de Mayo at Home: Sheet Pan Nachos + Light Beer

Now I know what you're thinking -- Cinco de Mayo is for margaritas, not light beer.  You would be right, but Evan and I weren't going out (a total crime when Cinco de Mayo falls on a Friday, if you ask me) and beer was easy in a pinch.  My light beer of choice is usually Michelob Ultra or Bud Light Lime.  Michelob Ultra is great if you don't want the added lime flavor, and it's low in both calories and carbs. 

My absolute favorite light beer used to be Michelob Ultra Amber until they discontinued it.  Even though it looks like it's back now, I haven't been able to find it anywhere.  And aside from my beloved Michelob Ultra Amber (I miss you, MUA), it's really hard to find a light, dark beer.  Suggestions are welcome if you know of any!  

Since we were staying home, we decided to make sheet pan nachos to go with our beers.  The nachos came out really well and they weren't all that unhealthy either.  

Here's a list of ingredients and the steps we followed. Hope you enjoy. Olé!

Ingredients:

• 1 can refried pinto beans (preheated on the stove top or in your microwave)
• 1 can whole black beans
• 1/3 container of white mushrooms, sautéed (for just one side)
• Salsa
• Fresh cilantro
• Avocado
• Tostitos Cantina salsa 
• Diced red onion
• Chopped green onion
• Mexican blend shredded cheese
• Jalapeños
• Sour cream

Directions:

• Preheat your oven to 375 degrees
• Line your sheet pan with some foil (less clean up!)
• Spread out your tortilla chips (preferably thicker ones that won't break as easily)
• Add your preheated refried pinto beans evenly on top of the chips
• Add your whole black beans evenly on top of the chips
• Sprinkle Mexican blend shredded cheese all over
• Add your sautéed mushrooms (you stick to one side like we did, or add them all over), as well as your red and green onions
• Bake for about 10-12 minutes and then remove
• Add salsa and extra shredded cheese
• Bake for another 3-5 minutes or until cheese is melted and then remove
• Garnish with diced avocados, fresh cilantro, jalapeños, and sour cream

xo, Glory