A warm, freshly baked sheet pan bean and corn nachos ready for digging in.
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Sheet Pan Bean and Corn Nachos

Sheet Pan Bean and Corn nachos is such a flavorful appetizer or snack that is so quick to prepare. Your whole family can enjoy this even on weeknights.

Course Appetizer
Cuisine American, Mexican
Keyword bean nachos, corn nachos, easy nachos
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 742 kcal

Ingredients

  • about 4 cups corn chips
  • 1/2 piece jalapeno or more if you prefer spicier nachos
  • 1 cup canned corn drained
  • 1 cup canned black beans rinsed and drained
  • 2 tsp taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack with jalapeno
  • cilantro, jalapenos, salsa, guacamole, sour cream and lemon or lime wedges for serving

Instructions

  1. Preheat oven to 400 F. Spread the corn chips evenly on a sheet pan that is 9 x 13 inches in size. Remove the white ribs and seeds of the jalapenos and dice them finely. Use gloves as you handle the jalapenos or wash your hands after.

  2. Sprinkle the diced jalapenos all over the corn chips. Scatter the corns and beans all over the chips too. Sprinkle the taco seasoning. Cover everything with the shredded cheese. Bake for 10-15 minutes or until the cheese has all melted. Top with cilantro.

  3. Serve with either guacamole, salsa, or sour cream, more jalapenos and lemon/ lime wedges.

Recipe Notes

The corn chips do not need to be measured out. Just use enough to cover the pan in one layer.

Recipe from The Ultimate One-Pan Oven Cookbook by Julia Konovalova of Imagelicious.

Nutrition Facts
Sheet Pan Bean and Corn Nachos
Amount Per Serving (1 serving)
Calories 742 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 14g88%
Cholesterol 54mg18%
Sodium 1036mg45%
Potassium 345mg10%
Carbohydrates 68g23%
Fiber 7g29%
Sugar 1g1%
Protein 22g44%
Vitamin A 520IU10%
Vitamin C 3.9mg5%
Calcium 574mg57%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.