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!

Sheet Pan Chicken and Black Bean Nachos

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.

Sheet Pan Chicken and Black Bean Nachos

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.

Sheet Pan Chicken and Black Bean Nachos

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.
Sheet Pan Chicken and Black Bean Nachos

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.

Sheet Pan Chicken and Black Bean Nachos

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!

Sheet Pan Chicken and Black Bean Nachos

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,

Print
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Sheet Pan Chicken and Black Bean Nachos

  • Author: Maegan – The BakerMama
  • 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

Scale
  • 3234 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
  • 12 fresh jalapenos, thinly sliced or 1 can sliced nacho jalapenos
  • guacamole, sour cream, salsa and hot sauce, for serving

Instructions

  1. 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.
  2. 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.
  3. Bake nachos for 15-20 minutes, rotating sheet pan halfway through, until cheese is melted and starting to turn golden brown in spots.
  4. 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. These look amazing! I could eat nachos anytime on any day of the week. I usually have these ingredients on hand and now, thanks to you, I have a beyond delicious way to use them up! Pinned!

  2. Made these for dinner tonight. Loved them! We went with hot sausage instead of chicken, red onion, refried beans, corn, black beans, salsa, jalapeños, cheese, and sour cream. Thanks for the recipe! It is going on the favorites list 🙂

  3. […] Super Bowl snacks and not mention nachos? These are a work of tortilla chip art. This dish from The Baker Mama is definitely fit for a Super Bowl Sunday crowd. And, since these nachos are carefully spread out […]

  4. […] Sheet Pan Chicken and Black Bean Nachos | The Baker Mama […]

  5. 18 Sheet Pan Dinners for Lazy Cooks - The Most Viral collection of feel good stories & videos, delicious recipes and awesome DIY projects says:

    […] Sheet pan chicken and black bean nachos will be a total winner on game day… or any day, really. There’s never a bad time to eat nachos! […]

    1. Hi Robyn! Not a stupid question at all. I usually use pan seared chicken that I’ve seasoned with salt & pepper or I’ll use shredded chicken from a rotisserie chicken I’ve bought from the store. Enjoy!

  6. […] Chicken and Black Bean Nachos from The Baker Mama […]

  7. I’m making these tomorrow. Thought about pan searing the chicken with taco seasoning and a little lime juice. Also, instead of pico, I am going to chop up tomatoes really fine and sprinkle fresh cilantro and lime juice on top of that too???? hope it turns out good!!!

  8. This sounds so amazing! This is probably a stupid question, but do I cook the chips first or do they cook with everything on them? Thanks!

    1. Hi Erin! You’ll need to bake the chips first as they won’t get crisp enough if you don’t bake them before putting everything on them. Enjoy!

    1. Hi Susi! Absolutely, I’d just recommend the chips be thick enough to hold all the toppings. Enjoy!

  9. This is the proper way to make nachos! One layer, not a goopy heap. The only thing that I do differently is I thin out the refried beans with hot sauce or some liquid from the pico and then I warm the bean mixture a bit in the microwave before I spread it on the chips. Warming the bean mixture makes it more spreadable and it doesn’t dry out quite as much when baked.

    1. 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!

  10. 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

  11. Love this “SHEET PAN CHICKEN AND BLACK BEAN NACHOS” , its like pizza and cheese pizza specially, Thanks for sharing ingredients and instruction.

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