Sheet Pan Nachos
Crispy tortilla chips loaded with savory black beans, melted cheese, and fresh toppings, all baked on one sheet pan for an easy and delicious meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 1
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.71/serving
Dietary
- Nut-Free
- High-Fiber
- Low-Sugar
Tags
- sheet pan
- bake
- quick
- savory
- comfort food
- crowd-pleaser
Ingredients
- 2 ounce tortilla chips
- 0.5 cup canned black beans (rinsed and drained)
- 0.5 cup shredded cheddar cheese
- 2 tablespoon pickled jalapeños (sliced)
- 0.25 cup prepared salsa
- 0.25 cup sour cream
- 1 tablespoon fresh cilantro (chopped)
Instructions
- Preheat oven to 375°F (190°C). Arrange 2 ounces tortilla chips in a single layer on a small baking sheet.
- Scatter 1/2 cup rinsed and drained canned black beans evenly over the chips. Sprinkle with 1/2 cup shredded cheddar cheese.
- If desired, scatter 2 tablespoons sliced pickled jalapeños over the nachos.
- Bake for 8-12 minutes, or until the cheese is melted and bubbly and the chips are lightly toasted.
- Remove the sheet pan from the oven. Top with 1/4 cup prepared salsa and 1/4 cup sour cream if desired. Garnish with 1 tablespoon fresh chopped cilantro.
Notes
For extra spice, add a pinch of cayenne pepper before baking. Customize toppings with ingredients like corn, red onion, or a dollop of guacamole.
Nutrition (per serving)
- Calories: 653
- Protein: 26 g
- Carbohydrates: 67.4 g
- Fat: 18.5 g
- Fiber: 6 g
- Sodium: 1202 mg
- Saturated Fat: 14 g
- Sugar: 3 g
- Cholesterol: 60 mg