Sheet Pan Chicken and Black Bean Nachos

This Tex-Mex dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 6 people. Serve the baking sheet directly at the table for a fun family-style meal. Place the cold toppings like Greek yogurt, fresh guacamole, and pico de …

Cuisine: Tex-Mex Type: Dinner Time: 35 min Servings: 6 Calories: 807 per serving
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Nutrition Information

Each serving contains approximately 807 calories and 52.7g of protein. Macronutrients include 83.8g carbohydrates and 30.5g fats per serving.

Per Serving

Calories
807
Protein
52.7g
Carbohydrates
83.8g
Fats
30.5g

Total

Calories
4842
Protein
316.0g
Carbohydrates
503.0g
Fats
183.0g

Ingredients

This recipe requires 16 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Boneless Skinless Chicken Breast
    cut into 1/2-inch bite-sized pieces, fat trimmed
  • 24.0 whole Yellow Corn Tortillas
    stacked, cut into wedges, and baked at 400°F until crisp (healthy chip alternative)
  • 30.0 oz Black Beans
    2 cans (15 oz each), no-salt-added, rinsed and drained well
  • 8.0 oz Sharp Cheddar Cheese
    block style, freshly grated by hand
  • 2.0 whole Red Bell Pepper
    seeded and diced into small cubes
  • 1.0 whole Red Onion
    peeled and finely diced
  • 3.0 tbsp Extra Virgin Olive Oil
    divided use
  • 1.0 tbsp Chili Powder
    mild blend, no added salt
  • 2.0 tsp Ground Cumin
    freshly ground if possible
  • 1.0 cup Plain Non-Fat Greek Yogurt
    chilled, serving alternative to sour cream
  • 2.0 whole Hass Avocado
    pitted and cubed just before serving
  • 3.0 whole Roma Tomatoes
    seeded and diced for pico de gallo
  • 0.5 cup Fresh Cilantro
    leaves picked and chopped
  • 2.0 whole Lime
    one juiced, one cut into wedges
  • 2.0 clove Garlic
    minced
  • 1.0 whole Jalapeño Pepper
    seeds removed, minced (optional for heat)

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Preparation & Mise en Place

  1. Preheat oven to 400°F (200°C) and ensure one rack is in the center position.
  2. Gather equipment: Large baking sheet, large skillet, cutting board, chef's knife, box grater, colander, and small mixing bowls.
  3. Stack 24 corn tortillas and cut them into wedges (6 or 8 per tortilla).
  4. Toss tortilla wedges with 1 tbsp (15 ml) olive oil in a large bowl to coat lightly.
  5. Spread tortilla wedges in a single layer on the baking sheet and place in the oven to bake for 10-12 minutes until crisp (set a separate timer).
  6. Wash all fresh produce (peppers, tomatoes, cilantro, lime, jalapeno) and set aside.
  7. Place 2 cans (30 oz/850g total) of black beans in a colander, rinse thoroughly with cold water, and let drain.
  8. Grate 8 oz (225g) sharp cheddar cheese using a box grater.
  9. Measure spices: 1 tbsp (15 ml) chili powder and 2 tsp (10 ml) ground cumin into a small prep bowl.
  10. Remove chicken from packaging and pat dry with paper towels.

2. Ingredient Chopping & Protein Prep

  1. Peel and finely dice 1 red onion. Divide into two piles (half for cooking, half for pico de gallo).
  2. Seed and dice 2 red bell peppers into small cubes.
  3. Mince 2 cloves of garlic.
  4. Remove seeds and mince 1 jalapeño pepper (wash hands immediately after).
  5. Cut 1.5 lb (680g) chicken breast into 1/2-inch (1.5 cm) bite-sized pieces.

3. Cook Spiced Chicken

  1. Heat 1 tbsp (15 ml) olive oil in the large skillet over medium-high heat.
  2. Add the chicken pieces to the hot skillet.
  3. Sprinkle the chili powder, cumin, minced garlic, and salt/pepper over the chicken.
  4. Sauté chicken, stirring occasionally, until cooked through and no longer pink (approx 5-6 minutes).
  5. Remove skillet from heat.

4. Nacho Assembly

  1. Remove baking sheet with crispy tortilla chips from oven (leave oven on at 400°F/200°C).
  2. Evenly distribute the cooked chicken over the chips.
  3. Scatter the rinsed black beans, diced red bell peppers, and half of the diced red onion over the chicken.
  4. Sprinkle the grated cheddar cheese generously over the entire sheet pan.

5. Bake & Topping Prep

  1. Place the assembled sheet pan back into the oven and set timer for 5 minutes.
  2. While nachos bake: Seed and dice 3 Roma tomatoes.
  3. Pick leaves from 1/2 cup cilantro and roughly chop.
  4. Combine diced tomatoes, remaining red onion, chopped cilantro, minced jalapeño, and juice of 1 lime in a bowl to make pico de gallo.
  5. Pit and cube 2 Hass avocados.
  6. Remove nachos from oven once cheese is fully melted and bubbly.

Plating

  1. Spread the baked tortilla wedges in a generous, slightly overlapping layer across the sheet pan or a large ceramic platter to create a sturdy foundation without large gaps.
  2. Distribute the chicken, black beans, and diced peppers evenly across the chips, ensuring the toppings reach all the way to the edges so every chip carries flavor.
  3. Scatter the freshly grated cheddar cheese over the entire tray, focusing on the gaps between chips to bind the layers together as it melts.
  4. Once baked and bubbling, immediately spoon rustic dollops of cold Greek yogurt and fresh pico de gallo randomly over the hot nachos to create appetizing temperature and color contrast.
  5. Finish by scattering the cubed avocado and fresh cilantro leaves high over the dish for even distribution, and tuck fresh lime wedges around the edges for a vibrant, abundant presentation.

Family Beverage

Sparkling water with fresh lime wedges and mint leaves, or a homemade cucumber and lemon cooler.

Alcohol Beverage

A crisp, chilled Mexican lager with lime, a light Sauvignon Blanc, or a skinny margarita made with fresh lime juice and agave nectar.

Serving Suggestions

Serve the baking sheet directly at the table for a fun family-style meal. Place the cold toppings like Greek yogurt, fresh guacamole, and pico de gallo in small bowls around the pan to keep the chips crisp. A side of jicama slaw or a fresh green salad with cilantro-lime dressing adds extra fiber and freshness.

Notes

Using baked corn chips significantly reduces the fat content compared to traditional fried varieties. Layering the ingredients ensures every chip gets a bit of the topping. For a vegetarian twist, double the black beans and omit the chicken. Fresh jalapeños can be added for heat without the sodium found in pickled varieties. Greek yogurt provides a creamy texture and protein boost similar to sour cream but with beneficial probiotics.

Storage

For optimal quality, store components separately. Keep the cooked chicken and bean mixture in an airtight container in the refrigerator for up to 3 days. Store baked corn chips in a sealed bag at room temperature to maintain crispness. If the nachos are already assembled, remove any cold toppings like guacamole or yogurt, place the nachos in an airtight container in the fridge for up to 2 days, and reheat in the oven to help recrisp the chips.

Freezing

Freeze the cooked chicken and vegetable mixture in freezer-safe bags or airtight containers for up to 3 months. Ensure all air is pressed out to prevent freezer burn. Do not freeze the baked chips, avocado, or dairy toppings as their texture will deteriorate. Thaw the chicken mixture overnight in the refrigerator before reheating and assembling fresh nachos.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: milk, dairy, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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