Sheet Pan Nachos
Made it? Rate this recipeTortilla chips layered twice with shredded cheese, black beans and jalapenos so every chip gets some, baked on one sheet pan until the cheese is melted and bubbling, then loaded with diced tomatoes, sour cream and guacamole.
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Step-by-Step Instructions
Preheat and season the beans
Preheat the oven to 400°F (200°C) with a rack in the center. Line a large rimmed sheet pan with parchment paper. In a small bowl, toss the drained black beans with the cumin and chili powder.
Chef's Tips
- ›Parchment makes cleanup easy because melted cheese does not stick to it.
Layer the nachos
Spread half the tortilla chips over the sheet pan in a slightly overlapping, even layer. Scatter half the cheese, half the beans and half the jalapenos over the chips. Repeat with the remaining chips, then the remaining beans, jalapenos and cheese, finishing with cheese on top.
Chef's Tips
- ›Two thin layers mean the bottom chips get cheese too.
- ›Keep the layers loose rather than stacked high; deep piles leave cold, bare chips in the middle.
Bake
Bake for 8 to 10 minutes, until the cheese is fully melted and bubbling and the chip edges are just turning golden. For browned cheese, broil for the last 1 minute, watching closely so the chips do not burn.
Chef's Tips
- ›Tortilla chips burn quickly under the broiler; stay at the oven.
Prepare the fresh toppings
While the nachos bake, combine the diced tomatoes, red onion and cilantro in a bowl with a squeeze of lime and a pinch of salt.
Chef's Tips
- ›Drain off any tomato juice before topping so the chips stay crisp.
Load and serve
Take the pan out and immediately spoon the tomato mixture over the hot nachos. Add dollops of sour cream and guacamole across the top, and serve straight from the sheet pan with lime wedges.
Chef's Tips
- ›Add cold toppings at the last moment so the cheese stays melted and the chips stay crunchy.
- ›Set the hot sheet pan on a trivet or wooden board at the table.
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About This Recipe
What is this dish?
Sheet pan nachos are tortilla chips spread across a large baking sheet, layered with cheese, black beans and jalapenos, baked until melted, and topped with fresh tomatoes, sour cream and guacamole. The large pan means more chips get toppings than in a deep bowl.
Why you'll love it
They take about 25 minutes from start to finish, feed a group from one pan, and are easy to customize so everyone at the table gets something they like.
When to serve
Serve for game days, movie nights, casual parties or as a quick vegetarian dinner when nobody wants to cook.
Quick tips
Layer twice, bake at 400°F (200°C) just until the cheese melts, and add cold toppings at the end.
Ingredient Highlights
Tortilla Chips
Thicker restaurant-style corn chips hold up under melted cheese and toppings without breaking or going soggy.
Black Beans
Canned black beans add protein and fiber and make the nachos filling enough for a meal. A little cumin and chili powder gives them flavor.
Guacamole
Guacamole adds creamy richness that balances the salty chips and sharp jalapenos. Mash 2 ripe avocados with lime juice, salt and a little onion for a quick homemade version.
Substitution Options
Swap black beans for pinto beans or refried beans (dot them over the chips in small spoonfuls). Use pepper jack for more heat or a vegan cheese for a dairy-free version, with dairy-free sour cream. Replace tomatoes with pico de gallo or salsa. Greek yogurt can replace sour cream.
Chef's Tips
Techniques that separate good from great
Make a quick queso drizzle
Melt 4 oz (115g) shredded cheese with 1/4 cup (60ml) milk and a pinch of chili powder in a small saucepan over low heat, stirring until smooth, and drizzle over the finished nachos.
Add a protein layer
For a heartier pan, add 1 lb (450g) ground beef or turkey cooked in a skillet with taco seasoning between the layers. Cook ground beef to 160°F (71°C) or ground turkey to 165°F (74°C) before adding. This makes the dish no longer vegetarian.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Sheet pan
- Parchment paper
- Small mixing bowls
- Sharp knife and cutting board
- Trivet or heatproof board for serving
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Use thick, sturdy chips; thin chips go soggy under the toppings.
- Shred cheese from a block if you can. Pre-shredded cheese has anti-caking agents that make it melt less smoothly.
- Dry the beans after rinsing so they do not make the chips damp.
- Hot toppings go into the oven, cold toppings go on after baking.
Recipe Variations
Different ways to make this dish your own
Chicken Nachos
Add 2 cups shredded cooked chicken between the layers, tossed with a little salsa or taco seasoning. Make sure leftover chicken is reheated to 165°F (74°C) before serving.
Sweet Corn and Pepper Nachos
Add 1 cup (150g) corn kernels and a diced roasted red pepper with the beans for extra sweetness and color.
Breakfast Nachos
Top the baked nachos with soft scrambled eggs, salsa and avocado for a brunch version.
What to Serve With
Perfect pairings to complete the meal
Salsa Bar
Set out several salsas, hot sauce and extra jalapenos so everyone can add their own heat.
Mexican Street Corn Salad
A side of corn with lime, chili and cotija makes it a fuller spread for a party.
Simple Green Salad
A crisp salad with lime dressing balances the rich, cheesy nachos when serving them as dinner.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Assembled nachos do not store well. Keep leftover toppings, beans and cheese separately in airtight containers for up to 3 days (guacamole 1 day, pressed with plastic wrap on the surface).
Freezer
Not recommended for assembled nachos.
Make-Ahead
Prep the toppings, season the beans and shred the cheese up to a day ahead. Assemble and bake just before serving.
Reheating
If you must reheat leftover nachos, scrape off cold toppings and bake on a sheet pan at 375°F (190°C) for 4 to 5 minutes. They will be less crisp than fresh.
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