Sauté Your Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced bell pepper, onion, and carrot. Cook for 5-6 minutes, stirring occasionally, until the veggies begin to soften and the onions are translucent.
Add Garlic and Ground Meat: Add the minced garlic and cook for 1 minute, just until fragrant. Add the ground beef (or your meat of choice) to the skillet. Use a wooden spoon or spatula to break it up as it cooks. Cook until browned and fully cooked through, about 7-9 minutes.
Season and Simmer: Once the meat is browned, stir in the tomato paste, ketchup, Dijon mustard, chili powder, garlic powder, smoked paprika, salt, and pepper. Let everything simmer for 3-5 minutes so the flavors meld together and the mixture thickens slightly. You want it saucy but not soupy!
Assemble the Nachos: Preheat your oven to 375°F. On a large sheet pan, spread half the corn chips in an even layer. Spoon half of the Sloppy Joe mixture over the chips, followed by half the black beans and half the shredded cheese. Repeat with another layer of chips, Sloppy Joe mixture, beans, and cheese.
Bake to Melty Perfection: Transfer the pan to the oven and bake for 10-12 minutes, or until the cheese is bubbly and melty and the chips are starting to crisp up around the edges.
Add Fresh Toppings: Remove the nachos from the oven and immediately top with sliced green onions and cherry tomatoes. You can also throw on some avocado, jalapeños, or a dollop of sour cream if you’re feeling extra.
Notes
*Store leftovers in fridge for 2 days. These are best served fresh though!