Loaded Sheet Pan Nachos

Ingredients

• 8 oz sturdy tortilla chips
• 2 cups shredded Mexican-blend cheese
• 1 can (15 oz) black beans, rinsed
• 0.5 cup pickled jalapeños
• 1 cup pico de gallo, drained
• 0.25 cup sour cream
• 1 tbsp lime juice
• Fresh cilantro

Method

1. Preheat oven to 400°F. Line a sheet pan with parchment.
2. Layer chips, cheese, and beans in two even layers.
3. Bake for 8-10 minutes until cheese is bubbling.
4. Top with jalapeños and pico de gallo.
5. Whisk sour cream and lime juice; drizzle over nachos. Garnish with cilantro.

The Story & Tips

Loaded Sheet Pan Nachos brings together sturdy tortilla chips, Mexican-blend cheese, black beans, pickled jalapeños, pico de gallo, sour cream, lime, and cilantro in a 25-minute recipe for four. The toppings are added in stages so the chips stay as crisp as possible.

Line the sheet pan with parchment, then build two even layers of chips, cheese, and beans. Bake until the cheese bubbles, and add the jalapeños and drained pico de gallo afterward. Draining the pico prevents excess moisture from softening the chips during baking.

Whisk sour cream with lime juice for the drizzle and add cilantro just before serving. These nachos are intended to be served immediately; store toppings separately if there are leftovers and refresh chips in the oven. Plain Greek yogurt can replace the sour cream in the lime topping.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• Sour cream: Use plain Greek yogurt mixed with lime juice for a lighter crema.
• Black beans: Use pinto beans or seasoned shredded chicken if preferred.
• Mexican-blend cheese: Use Monterey Jack and sharp cheddar, or a plant-based melting cheese.

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Best served immediately; store toppings separately and refresh chips in the oven.