Easy Black Bean Sheet Pan Nachos: A Quick, Healthy and Flavorful Dinner
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If you are looking for a weeknight dinner or party snack that’s simple to make and still healthy, these sheet pan nachos are it. Black beans, crisp tortilla chips, melted cheese, topped with fresh lettuce and cabbage, makes these nachos a healthy, protein-packed choice.
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Why you will love black bean sheet pan nachos
- Ease of preparation: Most of the ingredients are pantry staples and very little preparation is needed.
- Healthy: These nachos pack in nutrition. Black beans are loaded with plant-based protein and fiber. And the lettuce and cabbage on top adds extra health benefits.
- Easy cleanup: A single sheet pan and small bowl is all you need to get these nachos ready.
What you will need
Ingredient List
- Canned or cooked black beans, kidney beans, or pinto beans
- Tortilla chips
- Cheddar cheese
- Jalapeno Peppers (optional)
- Salsa
- Toppings: Use any combination of these; salad greens, onions, cabbage, tomatoes, avocado, olives.
How to make this easy sheet pan nachos recipe
Prepare: Line a sheet pan with parchment paper, if you are using canned beans, drain and rinse the black beans, chop the cabbage, lettuce and peppers. Shred the cheese and reheat the oven to 350 degrees f.
STEP 1: Mash the black beans with a fork in a small bowl. Season with a drizzle of salsa or oil.
STEP 2: Spread the tortilla chips in an even layer across teh sheet pan, covering most of the surface. Spoon the beans over the chips and then add the cheese.
STEP 3: Bake for 8 to 10 minutes until heated through and the cheese has melted.
STEP 4: Top the nachos with your favorite toppings such as lettuce, salsa, olives, onions or avocado.
Tips for making the best sheet pan nachos
- Make your own chips by slicing a flour or corn tortilla into 8 wedges, brush with oil and bake until crispy then top with black beans.
- Parchment paper is optional in this recipe, but it’s great for easy cleanup.
- Add a drizzle of fresh lime juice to the bean mixture before adding it to the nacho chips for a fresh burst of extra flavor.
Variations and Flavor Twists
The beauty of sheet pan nachos is that you can easily change things up. Here are some suggestions:
Veggies – add more veggies to the beans such as roasted corn, zucchini, or bell peppers.
Chips – try using potato slices for a base instead of chips, like I did with these vegetarian potato nachos.
Meat– Replace or add to the beans with ground beef, chicken or pork. Add a little chili powder and lime juice for extra flavor.
Vegan – Replace the cheese with vegan cheese or leave it out.
Storing and reheating leftovers
If you happen to have leftovers, keep them crisp and tasty by storing them correctly.
- Let nachos cool to room temperature before transferring to an airtight container
- Store in the fridge for up to 3 days
- Reheat on a sheet pan at 350°F for 5-7 minutes, or use the microwave for a quicker option
- Always add fresh lettuce and salsa after reheating to keep things from going soggy.
Do you love sheet pan meals? Read about How to Build Sheet Pan Dinners. It breaks down how to build your own, mix and match ingredients, and simplify dinner without needing a recipe.
Serving suggestions
Sheet pan anchos fit right in at family dinners,, game nights, or casual parites. Serve them with:
- A side of guacamole, homemade salsa or pico de gallo
- Tangy sour cream or Greek yogurt
- Street corn salad
Here is what you will need to make this recipe
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Recipe FAQs
Since there is only one layer, the nachos should stay nice and crispy. If they are too soft after cooking, pop them under the broiler for 1 to 2 minutes to crisp them up.
This recipe is gluten-free as written. However, check the ingredient labels to ensure the chips and shredded cheese are also gluten-free.
Stick to a metal sheet pan. Glass pans can cause uneven cooking and the chips won’t crisp up as well.
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You might like these recipes
Click on serving size to scale this recipe
Easy vegetarian sheet pan nachos
Ingredients
- 24 tortilla chips
- 1 cup cooked black beans
- 1/2 tablespoon salsa
- 4 ounces shredded cheddar cheese
- 1 1/2 cups shredded lettuce
- 1/2 cup shredded cabbage
Instructions
- arrange the 24 tortilla chips on a baking sheet
- place 1 cup cooked black beans and 1/2 tablespoon salsa into a bowl and mash with a fork
- spread the bean mixture over chips, and sprinkle with 4 ounces shredded cheddar cheese
- bake at 350 for 10 to 15 minutes unitl heated through and cheese melts – about 5-7 minutes
- remove from oven and top with 1 1/2 cups shredded lettuce and 1/2 cup shredded cabbage
Notes
- In place of black beans, use kidney, white or chickpeas
- Use leftover pulled pork, chili, or shredded chicken in place of or in addition to the black beans
- Add chopped jalapeno or bell peppers
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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I like this recipe Will be making for my grandkids
Hi Eileen, thanks for your comment, I hope the family enjoys them!