Sheet Pan Nachos

5 from 2 votes

Topped with black beans, refried beans, corn, red onions and tomatoes, these sheet pan nachos can be kept vegetarian, or you can add shredded rotisserie chicken or taco-seasoned ground beef.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: Tex-Mex

Servings:

Author: Paige Adams

Ingredients

1 10-ounce bag tortilla chips
1-1/2 - 2 cups shredded Mexican cheese blend
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, roughly chopped
1 cup refried beans
Cooked chicken, ground beef or chorizo, optional
1 jalapeno, thinly sliced
1 handful cilantro leaves, torn
1/3 cup salsa

Instructions

Preheat the oven to 400 degrees F.
Spread the chips across a 13-inch by 18-inch sheet pan. Add 1 cup cheese and toss around the chips, so there is some cheese underneath the chips and on top of them.
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 with the remaining 1/2 cup to 1 cup cheese.
Bake the nachos until the cheese melts, about 5-7 minutes. Top with jalapeños, cilantro, salsa and other desired toppings before serving.

Notes

Optional additional toppings:

Sour cream or Greek yogurt
Guacamole or diced avocados
Sliced black olives
Thinly sliced radishes
Sliced scallions (They can also be used instead of cilantro.)

You can bake the nachos on smaller sheet pans if you want to do vegetarian and non-vegetarian versions separately.

Any protein that you add should be already cooked.

Nachos are best eaten when you make them, and they do not keep well as leftovers.

Nutritional information does not include additional proteins or optional toppings.

Nutrition