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Sheet pan nachos with diced chicken, black beans, cheese, lettuce, tomato, sour cream, guacamole, pickled jalapeños, and cilantro. Next to the sheet pan is a lime that has been cut in half, a bowl of pickled jalapeños, a striped kitchen towel, a bowl of diced tomatoes, cilantro leaves, and a bowl of shredded cheese.
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Sheet Pan Nachos

If you are in need of an easy and crowd-pleasing dinner, look no further than these sheet pan nachos. Made with seasoned chicken, black beans, cheese, and your favorite nacho toppings. They're ready in 30 minutes and always get devoured!
Course Appetizer, Main Course
Cuisine Mexican
Keyword sheet pan chicken nachos, sheet pan nachos, sheet pan nachos chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Calories 473kcal
Author Kelly Nardo

Equipment

  • sheet pan

Ingredients

  • 5 ounces tortilla chips
  • 1/2 tablespoon olive oil
  • 1 pound chicken tenders
  • 2 tablespoons taco seasoning
  • 1 15.5-ounce can black beans, drained and rinsed
  • 1 heaping cup shredded cheddar cheese (3 ounces)
  • 1 large avocado (125 grams)
  • 1-2 tablespoons lime juice (depending on taste)
  • 2 cups shredded lettuce
  • 1 1/2 cups diced tomatoes (200 grams)
  • 1/4 cup sour cream
  • 1/4 cup salsa
  • salt and pepper, to taste
  • for topping - pickled jalapenos, pickled red onions, fresh sliced jalapenos, cilantro...

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  • Cook the chicken. Season chicken with taco seasoning, salt, and pepper, ensuring it’s fully coated. In a large skillet over medium heat, add oil and let it get hot. Add chicken (make sure not to overcrowd) and cook for 4-5 minutes. Flip and cook another 3-4 minutes until cooked through and no pink remains. Remove from the pan and set aside to cool for a couple of minutes. Slice into bite-size pieces.
  • While the chicken cooks, make your guacamole. Add avocado, lime juice, and salt and pepper to a medium bowl. Mash to combine until it reaches your desired consistency.
  • Assemble nachos. Add chips to your baking sheet, spreading them out evenly to cover the bottom. They can overlap some. Add diced chicken, spreading evenly over the chips. Next, add black beans, spreading out evenly. Finally, sprinkle shredded cheese over the chicken and beans.
  • Bake for 5-10 minutes until cheese is melted.
  • Finish assembling. Top nachos with shredded lettuce, diced tomatoes, guacamole, sour cream, and salsa. If your salsa is watery, you can place it in a small dish instead.
  • Enjoy! Add any more toppings you like and dig in!

Nutrition

Serving: 1serving (1/5 of recipe) | Calories: 473kcal | Carbohydrates: 38.6g | Protein: 31.9g | Fat: 22.1g | Saturated Fat: 6.3g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 8.3g | Cholesterol: 90mg | Sodium: 461mg | Potassium: 906mg | Fiber: 10g | Sugar: 2.8g | Vitamin A: 1310IU | Vitamin C: 9mg | Calcium: 226mg | Iron: 3.5mg