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Sheet Pan Loaded Nachos

Sheet Pan Loaded Nachos

Tortilla chips baked with melted cheddar and Monterey Jack, then topped with black beans, jalapenos, tomatoes, and cilantro.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Appetizer
Cuisine Mexican
Servings 4 servings
Calories 425 kcal

Equipment

  • Rimmed Baking Sheet

Ingredients
  

Main Ingredients

  • 4 cup tortilla chips sturdy
  • 2 cup shredded cheddar and Monterey Jack cheese blend
  • 1 cup canned black beans drained and rinsed
  • ½ cup sliced jalapenos fresh or pickled
  • ½ cup diced tomatoes
  • 1 lime juiced
  • ¼ cup chopped cilantro
  • ¼ cup sour cream optional, for serving

Instructions
 

Cooking

  • Heat. Heat the oven to 350 degrees F and spread the chips in a single layer on a rimmed baking sheet.
  • Cheese. Scatter the shredded cheese evenly over the chips.
  • Bake. Bake 5 to 7 minutes until the cheese is melted and bubbly.
  • Top. Add the beans, jalapenos, and tomatoes.
  • Serve. Drizzle with lime juice and serve right away with cilantro and sour cream.

Notes

Substitutions: Pita chips replace tortilla chips.
Tips: Use a single layer of chips and add cold toppings after baking.
Storage: Keep toppings refrigerated for up to 3 days. Do not freeze.
Nutrition does not include the optional sour cream.
Keyword Black Beans, Cheddar Cheese, Jalapenos, Sheet Pan Loaded Nachos, Tortilla Chips