Sheet Pan Chicken and Black Bean Nachos
Sheet Pan Chicken and Black Bean Nachos are quick, easy, and loaded with shredded chicken, black beans, and melty cheese. Baked on one pan and topped with your favorites, they’re perfect for a casual meal or party appetizer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings (as appetizer)
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican-Inspired
- Diet: Halal
Ingredients
- 1 bag tortilla chips
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional toppings: diced tomatoes, avocado, sour cream, jalapeños, red onion, cilantro, lime wedges
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
- In a bowl, toss shredded chicken with olive oil, cumin, garlic powder, salt, and pepper.
- Spread tortilla chips in an even layer on the prepared pan.
- Top with seasoned chicken and black beans.
- Sprinkle cheese generously over the top.
- Bake for 8–10 minutes, or until cheese is melted and bubbly.
- Remove from oven and top with desired fresh toppings like tomatoes, avocado, sour cream, and cilantro.
- Serve immediately with lime wedges on the side.
Notes
- Prep toppings ahead of time for quick assembly.
- Use BBQ or taco-seasoned chicken for extra flavor.
- Keep wet toppings off before baking to avoid sogginess.
- Reheat in oven to restore crispness if needed.
Nutrition
- Serving Size: 1/4 sheet pan
- Calories: 430
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
