Sheet Pan Chicken and Black Bean Nachos

Sheet Pan Chicken and Black Bean Nachos are the ultimate shareable snack—or a full-on meal when I’m craving something bold, cheesy, and satisfying. Made with crispy tortilla chips, tender seasoned chicken, hearty black beans, and layers of gooey melted cheese, it’s all baked on one pan for easy prep and even easier cleanup.

Why You’ll Love This Recipe

I love this recipe because it’s quick, customizable, and totally crowd-pleasing. It’s perfect for game days, parties, or even a casual dinner. The chicken adds protein, the black beans add heartiness, and the toppings bring all the color and flavor. And since it’s all built on a single sheet pan, I’m not stuck with a sink full of dishes afterward.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast or thighs, shredded or chopped
• Olive oil
• Chili powder
• Garlic powder
• Cumin
• Salt and pepper
• Tortilla chips
• Black beans, drained and rinsed
• Shredded cheese (cheddar, Monterey Jack, or a blend)
• Jalapeño slices (optional)
• Red onion, finely diced
• Cherry tomatoes or diced tomatoes
• Fresh cilantro, chopped
• Sour cream, guacamole, or salsa (for serving)

Directions

1. I preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
2. I toss the cooked chicken in olive oil, chili powder, garlic powder, cumin, salt, and pepper until well coated.
3. I spread a layer of tortilla chips on the sheet pan, making sure they slightly overlap for good coverage.
4. I evenly scatter the seasoned chicken and black beans over the chips.
5. I sprinkle a generous layer of shredded cheese on top, followed by red onions and jalapeños if using.
6. I bake the nachos for 10–12 minutes, or until the cheese is fully melted and bubbly.
7. I remove them from the oven and top with fresh tomatoes and cilantro.
8. I serve immediately with sour cream, guacamole, and salsa on the side.

Servings and timing

This recipe serves about 4–6 people as a snack or 2–3 as a main. It takes about 10 minutes to prep and 10–12 minutes to bake, so I have it ready in under 25 minutes.

Variations

I sometimes swap the chicken for ground beef, or even roasted veggies for a vegetarian twist. For a smoky flavor, I add chipotle powder or smoked paprika to the chicken seasoning. I’ve also used queso or nacho cheese sauce in place of shredded cheese for a different texture.

storage/reheating

Nachos are best eaten fresh, but if I have leftovers, I store them in the fridge for up to 2 days. To reheat, I spread them on a baking sheet and warm them in a 350°F (175°C) oven for about 8–10 minutes to re-crisp the chips and re-melt the cheese.

FAQs

Can I use rotisserie chicken?

Yes, I love using shredded rotisserie chicken for a quick shortcut—it absorbs the seasoning well and saves time.

What kind of chips work best?

I use sturdy tortilla chips that can hold up to all the toppings without getting soggy or breaking easily.

Can I make this vegetarian?

Absolutely. I skip the chicken and add more beans, corn, and sautéed bell peppers or zucchini.

How do I keep the nachos from getting soggy?

I bake them just until the cheese melts, and I avoid overloading the chips with wet ingredients like tomatoes or salsa before baking. I add those fresh after.

What cheese melts best for nachos?

I go with cheddar, Monterey Jack, or a Mexican blend. I grate it fresh for the best melt and flavor.

Conclusion

Sheet Pan Chicken and Black Bean Nachos are one of my favorite go-to recipes when I want something easy, fun, and loaded with flavor. Whether I’m feeding a crowd or just treating myself to a laid-back dinner, this one-pan wonder always delivers crispy, cheesy, satisfying bites every single time.

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