Sheet Pan Nachos
If you’re looking for the ultimate crowd-pleaser, look no further than these Sheet Pan Nachos. Perfect for game days, movie nights, or just because, this recipe combines crispy tortilla chips with a flavorful vegetable and black bean chili, topped with gooey cheese and fresh toppings. It’s a fun and interactive dish that everyone can customize to their preference. Not to mention, it’s incredibly easy to prepare, making it the perfect choice for busy weeknights or casual gatherings. Grab your friends, some drinks, and let’s dig into this deliciousness!
Why It’s My Go-To
Sheet Pan Nachos have a special place in my heart because they strike the perfect balance between indulgence and convenience. With just one pan, you can create a vibrant dish that’s bursting with flavors and textures. The best part? You can easily tailor it to suit any dietary preference or craving. Whether you’re in the mood for spicy jalapeños or creamy guacamole, these nachos are endlessly customizable. Plus, they come together in no time, making them a go-to recipe in my kitchen.
What’s in the Bowl
To whip up these delectable Sheet Pan Nachos, you’ll need the following ingredients:
- 1 bag corn tortilla chips (quartered)
- Vegetable oil (for frying the chips)
- 5 cups vegetable & black bean chili
- 4 cups cheddar cheese (shredded, or Monterey Jack, or a combo)
- 1 jalapeño (seeded and sliced)
- ½ cup cilantro (fresh, chopped)
- 1 cup sour cream
- 1 cup fresh guacamole
Equipment at a Glance
To make this recipe, you’ll need a few simple tools:
- Sheet pan – A large, rimmed baking sheet to hold all the deliciousness.
- Frying pan – For frying the tortilla chips until crispy.
- Spatula – To mix and spread the ingredients evenly.
- Knife – For slicing jalapeños and chopping cilantro.
- Measuring cups – To ensure you have the right amounts of everything.
Sheet Pan Nachos Cooking Guide
Step 1: Prepare the Chips
Start by frying the quartered corn tortilla chips in a pan with vegetable oil until they are golden brown and crispy. This step is crucial for achieving that satisfying crunch. Drain on paper towels to remove excess oil.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C). This will ensure that your nachos get bubbly and melty when they bake.
Step 3: Layer the Chili
On the sheet pan, lay out the crispy tortilla chips in an even layer. Spoon the vegetable and black bean chili generously over the chips, making sure to cover them well.
Step 4: Add the Cheese
Sprinkle the shredded cheddar or Monterey Jack cheese over the chili-covered chips. Use a generous amount—after all, this is nachos!
Step 5: Bake to Perfection
Place the sheet pan in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on it to prevent burning.
Step 6: Top It Off
Once out of the oven, sprinkle the sliced jalapeños and chopped cilantro over the nachos. Serve immediately with dollops of sour cream and fresh guacamole on the side.
No-Store Runs Needed
One of the best things about this Sheet Pan Nachos recipe is that you can often make it with ingredients you already have on hand. Consider using:
- Any type of leftover chili or beans from previous meals.
- Different kinds of cheese that you might have in your fridge.
- Fresh herbs like parsley or green onions if you’re out of cilantro.
- Other toppings such as diced tomatoes or olives that you enjoy.
Recipe Notes & Chef’s Commentary
- For extra flavor, consider seasoning your vegetable and black bean chili with spices like cumin, paprika, or chili powder.
- If you prefer a spicier kick, keep some of the seeds in the jalapeños or add a drizzle of hot sauce before serving.
- Feel free to mix and match your favorite cheeses for a unique flavor profile.
- For a vegetarian twist, skip the meat in the chili and load up on more veggies.
Prep Ahead & Store
These Sheet Pan Nachos are best enjoyed fresh, but you can prepare components ahead of time:
- Chili can be made in advance and stored in the refrigerator for up to three days.
- Chop your toppings like jalapeños and cilantro ahead of time, storing them in airtight containers.
- If you have leftover nachos, store them in the fridge for up to two days, but keep in mind that the chips may lose their crunch.
Sheet Pan Nachos Q&A
Can I use store-bought chili for this recipe?
Absolutely! Using store-bought chili can save time, and there are plenty of delicious vegetarian options available. Just warm it up before layering it on the nachos.
How do I make my nachos healthier?
You can use baked tortilla chips instead of fried, or load them up with more fresh veggies. You might also consider using low-fat cheese or Greek yogurt instead of sour cream.
What toppings can I add to my nachos?
The options are endless! Consider adding black olives, diced tomatoes, green onions, or even a drizzle of ranch dressing for an extra burst of flavor.
Can I make these nachos gluten-free?
Yes! Just ensure you use gluten-free tortilla chips and check the labels on your chili and other toppings to confirm they are gluten-free.
Cook This Next
If you love Sheet Pan Nachos, you might also enjoy:
- Vegetarian Taco Bowl – A fresh twist on classic tacos.
- Loaded Baked Potatoes – Comfort food at its finest.
- Spicy Queso Dip – Perfect for dipping or slathering.
- Veggie Burrito Bowl – A filling and nutritious option.
Hungry for More?
I hope this Sheet Pan Nachos recipe inspires you to get creative in the kitchen! Remember, the key to great nachos is the combination of quality ingredients, a little love, and creativity. Whether you’re hosting a party or just having a cozy night in, these nachos will surely impress. Enjoy every cheesy, spicy, and delicious bite!
Sheet Pan Nachos
Ingredients
Equipment
Method
- Start by frying the quartered corn tortilla chips in a pan with vegetable oil until they are golden brown and crispy. This step is crucial for achieving that satisfying crunch. Drain on paper towels to remove excess oil.
- Preheat your oven to 400°F (200°C). This will ensure that your nachos get bubbly and melty when they bake.
- On the sheet pan, lay out the crispy tortilla chips in an even layer. Spoon the vegetable and black bean chili generously over the chips, making sure to cover them well.
- Sprinkle the shredded cheddar or Monterey Jack cheese over the chili-covered chips. Use a generous amount—after all, this is nachos!
- Place the sheet pan in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on it to prevent burning.
- Once out of the oven, sprinkle the sliced jalapeños and chopped cilantro over the nachos. Serve immediately with dollops of sour cream and fresh guacamole on the side.
Notes
- For extra flavor, consider seasoning your vegetable and black bean chili with spices like cumin, paprika, or chili powder.
- If you prefer a spicier kick, keep some of the seeds in the jalapeños or add a drizzle of hot sauce before serving.
- Feel free to mix and match your favorite cheeses for a unique flavor profile.
- For a vegetarian twist, skip the meat in the chili and load up on more veggies.
