Sheet Pan Chicken and Black Bean Nachos are a quick, satisfying, and flavor-packed dish perfect for game days, casual dinners, or fun family nights. Loaded with juicy shredded chicken, hearty black beans, and gooey melted cheese, these nachos come together easily on a single pan and are ready to serve straight from the oven. I love piling them high with fresh toppings for a colorful, crowd-pleasing meal.
Why You’ll Love This Recipe
I love how simple and customizable these nachos are. Whether I’m using leftover rotisserie chicken or cooking it fresh, everything comes together on one sheet pan with minimal mess. The combo of protein-rich black beans and savory chicken makes the nachos extra satisfying, and the melted cheese ties everything together beautifully. Plus, I get to add my favorite toppings—salsa, sour cream, avocado, cilantro—and make them exactly how I like.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Tortilla chips
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Cooked, shredded chicken (rotisserie works great)
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Canned black beans, drained and rinsed
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Shredded cheese (cheddar, Monterey Jack, or a blend)
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Olive oil or cooking spray
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Ground cumin
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Garlic powder
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Salt and pepper
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Optional toppings: diced tomatoes, avocado, sour cream, jalapeños, red onion, cilantro, lime wedges
Directions
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I preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
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In a bowl, I toss the shredded chicken with olive oil, cumin, garlic powder, salt, and pepper to add flavor.
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I spread a layer of tortilla chips evenly over the pan, then top them with the seasoned chicken and black beans.
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I sprinkle shredded cheese generously over everything.
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I bake the nachos for 8–10 minutes, or until the cheese is fully melted and bubbly.
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Once out of the oven, I immediately add fresh toppings like diced avocado, chopped tomatoes, jalapeños, sour cream, and cilantro.
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I serve the nachos hot, straight from the pan, with lime wedges on the side.
Servings and timing
This recipe serves 4–6 people as an appetizer or 3–4 as a meal.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
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I sometimes use BBQ chicken or taco-seasoned chicken for a different twist.
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For a vegetarian version, I skip the chicken and add extra beans or roasted corn.
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I’ve used pepper jack cheese for a spicier flavor.
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To make it even heartier, I add a layer of refried beans or cooked rice under the toppings.
Storage/Reheating
Nachos are best eaten fresh, but if I have leftovers, I store them in the fridge in an airtight container for up to 2 days.
To reheat, I spread them on a baking sheet and bake at 375°F (190°C) until warmed and crisp again—about 5–7 minutes. I avoid microwaving since it can make the chips soggy.
FAQs
Can I use canned chicken or leftover grilled chicken?
Yes, I’ve used canned chicken in a pinch—just make sure to season it well. Leftover grilled or baked chicken also works perfectly.
What kind of cheese melts best on nachos?
I like using freshly shredded cheddar, Monterey Jack, or a Mexican cheese blend. They melt smoothly and give the nachos that classic pull-apart cheesy texture.
Do I need to preheat the beans?
No, I just rinse and drain them—they heat up perfectly in the oven as the nachos bake.
Can I make this ahead of time?
I prep all the ingredients ahead (chop toppings, season the chicken), but I don’t assemble or bake until right before serving. That way, the chips stay crispy.
How do I keep the nachos from getting soggy?
I make sure to add wet toppings like salsa, sour cream, or avocado after baking. Keeping layers light and evenly spread helps too.
Conclusion
Sheet Pan Chicken and Black Bean Nachos are one of my favorite fast and flexible meals. They’re easy to make, full of bold flavors, and perfect for sharing. Whether I’m feeding a crowd or making a quick dinner for myself, I can count on this recipe to be a hit—crispy, cheesy, and totally satisfying every single time.
