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Sheet Pan Nachos

Crispy tortilla chips topped with melted cheese, zesty jalapeños, and your choice of delicious toppings, perfect for gatherings or family meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Nacho Base
  • 1 bag tortilla chips (about 10-12 ounces)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
Toppings
  • 1 cup canned black beans (drained and rinsed)
  • 1 cup diced tomatoes or pico de gallo
  • 1/2 cup sliced jalapeños (fresh or pickled)
  • 1 ripe avocado diced
  • 1/2 cup sliced green onions
  • 1/2 cup sour cream (for serving)
  • 1/4 cup fresh cilantro (optional, for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  3. Spread the tortilla chips evenly across the baking sheet in a single layer.
  4. Sprinkle half of the shredded cheese over the chips.
  5. Layer the black beans and diced tomatoes over the cheese, then add the jalapeños on top.
  6. Finish by sprinkling the remaining cheese over all the toppings.
Baking
  1. Place the baking sheet in the oven and bake for about 10-15 minutes, or until the cheese is bubbly and golden.
Serving
  1. Remove from the oven and immediately top with diced avocado, sliced green onions, and cilantro if using.
  2. Serve with sour cream on the side and enjoy!

Notes

To keep chips crispy, avoid overloading them with wet toppings. Store leftovers in an airtight container for up to 2-3 days, reheating in the oven at 350°F (175°C).