Sheet Pan Nachos with Chicken and Black Beans

You’ll Love These

  • They’re super quick and easy! How quick and easy? 20 minutes from prep time to dinner time, in fact! Preheat your oven, toss everything on the pan, pop it in for about 10 minutes and dinner is done! We have sheet pan nachos at least a few times a month because, well they’re delicious, but also because next to a homemade pizza, they’re the easiest way to use up what’ve you got in the fridge.
  • These sheet pan chicken nachos are a great way to use up leftovers and clean out the fridge! You know, the leftover shredded chicken from taco night last week. Or those last few olives in the jar in the back of the fridge. The last few slices or handful of shredded cheddar cheese in the cheese drawer. Do you have a cheese drawer? If you live in Wisconsin, you’ve got a cheese drawer! Maybe we’re the only ones with a cheese drawer…
  • You can easily customize these nachos to suit your family’s taste. Make one half with jalapenos, black olives, and onions, and leave the other half with just chicken and cheese. Trying adding shredded barbacoa beef in place of the chicken or for a meatless option, use chickpeas instead! Use this recipe as a blueprint and make it your own!
Overhead shot of sheet pan chicken nachos garnished with fresh cilantro and veggies

Instructions

Arrange chips on a large baking sheet, overlapping slightly.

Baking sheet pan with tortilla chips spread in a layer on it