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An aluminum sheet pan filled with nachos topped with cheese, black beans and jalapeño slices.

Sheet Pan Chicken and Black Bean Nachos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6-8 servings
  • Category: Main


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!


  • 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 jalapeños, thinly sliced or 1 jar sliced pickled jalapeños

Serve With:


  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 jalapeño.
  3. Bake the nachos for 15-20 minutes, rotating the sheet pan halfway through the baking time, until the 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.