• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 6

Sheet Pan Chicken and Black Bean Nachos

  • Recipe Submitted by on

 Ingredients List

  • 32-34 home-baked tortilla chips (recipe on the blog)
  • 1 (15 ounce) can refried black beans
  • 2 cups shredded monterey jack & cheddar cheese blend
  • 1 (15 ounce) can whole black beans, drained and rinsed
  • 1 (11 ounce) can mexi-corn, drained
  • 1 cup prepared pico de gallo
  • 1 cup chopped cooked chicken
  • 1-2 fresh jalapenos, thinly sliced or 1 can sliced nacho jalapenos
  • guacamole, sour cream, salsa and hot sauce, for serving


Preheat oven to 400°F. Line a rimmed sheet pan with foil and spray generously with non-stick cooking spray or just spray the pan generously with non-stick cooking spray.
Spread each tortilla chip with a thin layer of refried black beans and place in a single layer on the prepared sheet pan. Sprinkle each chip with a little cheese. Top each chip with some black beans, corn, pico de gallo and a piece of chicken. Sprinkle more cheese all over the toppings on each chip then top each chip with a thin slice of jalapeno.
Bake nachos for 15-20 minutes, rotating sheet pan halfway through, until cheese is melted and starting to turn golden brown in spots.
Remove from oven and let rest a few minutes before serving. Serve with guacamole, sour cream, salsa and hot sauce.

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