Sheet Pan Nachos

Sheet Pan Nachos


19 oz. bag tortilla chips
1-15 ounce can black beans, rinsed and drained
1 cup canned or frozen corn (thawed if frozen)
1 medium tomato, diced
1 small red onion, diced
1 cup refried beans
Cooked chicken or ground beef, optional
2 cups Mexican blend shredded cheese
1 jalapeno, thinly sliced
1 handful cilantro leaves, torn
1/3 cup salsa


Preheat the oven to 400 degrees F.

Arrange the chips in an even layer on a 13-inch by 18-inch sheet pan. Top with black beans, corn, tomatoes and onions. Use a spoon to dollop the refried beans over the chips. Add chicken or ground beef, if using. Sprinkle on the cheese.

Bake the nachos until the cheese melts, about 5-7 minutes. Top with jalapenos, cilantro and salsa before serving.