sheet pan nachos
This Sheet Pan Nachos recipe is a delicious and easy-to-make dish perfect for parties or a cozy night in. Layered with cheese, salsas, and toppings, these nachos are baked until hot and bubbly, making them a crowd-pleaser.
Equipment
- 1 large baking sheet
- 1 parchment paper optional
- 1 mixing bowl
- 1 aluminum foil
- 1 oven mitts
- 1 serving utensils
Ingredients
- 10 cups tortilla chips
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 1 cup canned black beans (rinsed and drained)
- ½ cup fresh jalapeños (sliced) For extra heat, you can use more jalapeños.
- 1 cup cherry tomatoes (halved)
- ½ cup red onion (finely chopped)
- 1 large avocado (diced)
- ¼ cup fresh cilantro (chopped)
- ½ cup sour cream
- 1 cup salsa For extra heat, you can use spicy salsa.
- 1 tablespoon olive oil
- 1 lime (juiced)
- to taste salt
- to taste black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Line the large baking sheet with parchment paper if desired for easy cleanup.
- Spread the tortilla chips evenly across the baking sheet, covering the surface.
- In a bowl, mix the rinsed black beans, cherry tomatoes, red onion, and jalapeños. Drizzle with olive oil, lime juice, and season with salt and pepper. Toss to combine.
- Scatter the bean mixture over the tortilla chips, ensuring even distribution.
- Sprinkle the shredded cheese generously over the top of the nachos.
- Bake in the preheated oven for about 10 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a minute. Top with diced avocado, chopped cilantro, and a generous dollop of sour cream and salsa.
Notes
Feel free to customize the toppings to your preference, such as adding ground beef, cooked chicken, or different vegetables.
For extra heat, you can use spicy salsa or include more jalapeños.
These nachos are best enjoyed fresh out of the oven!