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Loaded Sheet Pan Nachos

Loaded with pantry friendly black beans and sweet corn. Mix and match your favorite nacho toppings for a quick meal the whole family will love.
Course Appetizer, Dinner, Lunch
Cuisine Mexican
Keyword Sheet Pan Nachos
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 666kcal
Author Melissa
Cost $12

Equipment

  • 18x13 Sheet Pan

Ingredients

  • 16 oz Tortilla Chips
  • 1 16 oz can Black beans drained and rinsed
  • 1 cup Corn drained
  • 16 oz Shredded Mexican Cheese, more as needed
  • 1 cup Cherry Tomatoes, cut in half
  • 1 Jalapeno, sliced
  • Sliced Olives garnish
  • Fresh Cilantro or Green Onion garnish
  • Salsa
  • Guacamole
  • Sour Cream

Instructions

  • Preheat oven to 350 degrees. Spray 18x13 baking sheet with non stick cooking spray.
  • Layer half of tortilla chips on sheet pan and top with 1/2 of black beans, 1/2 of corn, and 1/2 of cheese. Top with remaining tortilla chips, black beans, and corn. Add tomatoes, jalapenos and cheese.
  • Bake for about 15 minutes, or until cheese is melted and nachos are heated through. Serve with salsa, guacamole and sour cream.

Nutrition

Calories: 666kcal | Carbohydrates: 57g | Protein: 25g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 72mg | Sodium: 851mg | Potassium: 346mg | Fiber: 5g | Sugar: 4g | Vitamin A: 690IU | Vitamin C: 10mg | Calcium: 632mg | Iron: 2mg