Seriously delicious nachos baked on a sheet pan with homemade tortilla chips, black beans, chicken and all the fixings. These Sheet Pan Chicken and Black Bean Nachos are sure to be a family favorite for an easy meal or game day great!
Obsession-Worthy Nachos
We’re kinda, sorta, okay, really really obsessed with nachos at our house! We make these Chicken and Black Bean Sheet Pan Nachos at least once a week for a quick weeknight meal, a yummy weekend lunch or most often for football game watch parties. They’re easy to make, they’ll feed a hungry crowd and they’re downright delicious.
Watch Me Make Sheet Pan Nachos
Step into the kitchen with me and make a pan of these obsessively good nachos!
Crunchy Comfort
In fact, these nachos rank in my top 5 favorite comfort foods. I crave them and could eat them every day of the week and never get sick of them. I know from experience! 😉 There’s just something about a large baking sheet full of loaded nachos that everyone can just dig right into that makes me (and those I’m sharing them with) so happy.
What is a Sheet Pan Dinner?
A sheet pan meal, or a sheet pan dinner, is an easy, one-pan dinner you make on a sheet pan! It’s one of my favorite ways to prepare dinner for my family without a ton of fuss. My favorite sheet pan meals are:
What’s a sheet pan? Great question. A sheet pan (you’ll also hear it called a baking pan, baking sheet or sometimes a rimmed cookie sheet, which is why it can be confusing), is usually a rectangular, flat aluminum pan with a rim around it. A full sheet pan (that’s what I use) measures about 17×12. They’re super versatile and no kitchen is complete without one! Note: a cookie sheet can be another pan entirely, because some, unlike a baking sheet, do not have a raised rim.
Can I use parchment on my sheet pan dinner? Short answer: usually. In most cases, parchment or aluminum foil are great for making clean-up quick! You can use parchment to line your sheet pan unless you’re going to use the broiler. Parchment will catch fire under a broiler, so opt for foil in that case.
What Do I Need to Make Sheet Pan Chicken and Black Bean Nachos?
- Home-baked tortilla chips
- Canned refried black beans
- Shredded monterey jack & cheddar cheese blend
- Canned whole black beans, drained and rinsed
- Canned mexi-corn, drained
- Pico de gallo
- Chopped cooked chicken
- Fresh jalapenos, thinly sliced or 1 can sliced nacho jalapenos
- guacamole, sour cream, salsa and hot sauce, for serving
How to Make Sheet Pan Chicken and Black Bean Nachos
This is how we make them every time and we just can’t get enough of them. A baking sheet is perfect for cooking and serving sheet pan chicken nachos on. Homemade baked tortilla chips are great for holding all the toppings and they stay super crisp as the nachos bake. Each chip is spread with refried black beans (all great nachos have refried beans on them). And then lots of good melting cheese (I love a cheddar/Monterey Jack cheese blend) covers the chips and surrounds more black beans, corn, pico de gallo and chopped or shredded chicken with sliced jalapeno peppers on top. Of course, nachos are super flexible. Green onions, black olives, fresh cilantro would be great additions.
- Preheat oven to 400°F. Line a rimmed sheet pan with foil and spray generously with non-stick cooking spray or just spray the pan generously with non-stick cooking spray.
- Spread each tortilla chip with a thin layer of refried black beans and place in a single layer on the prepared sheet pan. Sprinkle each chip with a little cheese. Top each chip with some black beans, corn, pico de gallo and a piece of chicken. Sprinkle more cheese all over the toppings on each chip then top each chip with a thin slice of jalapeno.
- Bake nachos for 15-20 minutes, rotating sheet pan halfway through, until cheese is melted and starting to turn golden brown in spots.
- Remove from oven and let rest a few minutes before serving. Serve with guacamole, sour cream, salsa and hot sauce.
How to Serve Sheet Pan Nachos
Served with The Best Blender Guacamole, Easy Homemade Salsa, sour cream and hot sauce (oooh, or even queso and lime wedges!), these sheet pan nachos always make for a great meal or tasty appetizer.
Get ready to wow yourself and those you’re making them for because you’re gonna love these nachos and want to make them again and again!
If you make these Sheet Pan Chicken and Black Bean Nachos, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share.
Enjoy!
xoxo,
Sheet Pan Chicken and Black Bean Nachos
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4-6 1x
- Category: Main
Description
Seriously delicious nachos baked on a sheet pan with homemade tortilla chips, black beans, chicken and all the fixings. A family favorite for an easy meal or game day great!
Ingredients
- 32–34 home-baked tortilla chips
- 1 (15 ounce) can refried black beans
- 2 cups shredded monterey jack & cheddar cheese blend
- 1 (15 ounce) can whole black beans, drained and rinsed
- 1 (11 ounce) can mexi-corn, drained
- 1 cup prepared pico de gallo
- 1 cup chopped cooked chicken
- 1–2 fresh jalapenos, thinly sliced or 1 can sliced nacho jalapenos
- guacamole, sour cream, salsa and hot sauce, for serving
Instructions
- Preheat oven to 400°F. Line a rimmed sheet pan with foil and spray generously with non-stick cooking spray or just spray the pan generously with non-stick cooking spray.
- Spread each tortilla chip with a thin layer of refried black beans and place in a single layer on the prepared sheet pan. Sprinkle each chip with a little cheese. Top each chip with some black beans, corn, pico de gallo and a piece of chicken. Sprinkle more cheese all over the toppings on each chip then top each chip with a thin slice of jalapeno.
- Bake nachos for 15-20 minutes, rotating sheet pan halfway through, until cheese is melted and starting to turn golden brown in spots.
- Remove from oven and let rest a few minutes before serving. Serve with guacamole, sour cream, salsa and hot sauce.
Notes
Serve with The Best Blender Guacamole, Easy Homemade Salsa, sour cream and hot sauce.
Love this “SHEET PAN CHICKEN AND BLACK BEAN NACHOS” , its like pizza and cheese pizza specially, Thanks for sharing ingredients and instruction.
This might be the perfect snack for football nights!
★★★★★
We make these all the time too! I love that you used refried black beans. Our favorite!
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
★★★★★
Delish!
★★★★★
Can these be prepped in advance or will they soggy?
Hi Caroline! You could prepare them a few hours in advance and then bake when you’re ready to enjoy them, but I wouldn’t recommend letting them set too long in the refrigerator before baking them as the beans will soften the chips after a while to the point where they won’t bake crisp. I do prepare them 2 hours in advance often and bake them for a crowd and they turn out great! Enjoy!