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+ servings

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 666 kcal
Author Melissa


  • 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


  1. Preheat oven to 350 degrees. Spray 18x13 baking sheet with non stick cooking spray.

  2. 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.

  3. Bake for about 15 minutes, or until cheese is melted and nachos are heated through. Serve with salsa, guacamole and sour cream.

Nutrition Facts
Loaded Sheet Pan Nachos
Amount Per Serving
Calories 666 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 15g94%
Cholesterol 72mg24%
Sodium 851mg37%
Potassium 346mg10%
Carbohydrates 57g19%
Fiber 5g21%
Sugar 4g4%
Protein 25g50%
Vitamin A 690IU14%
Vitamin C 10mg12%
Calcium 632mg63%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.