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Sheet Pan Nachos with Refried Beans

Close-up of fully loaded Sheet Pan Nachos with Refried Beans, melted cheese, olives, tomatoes, and green onions.
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Make these easy sheet pan nachos featuring a layer of refried beans. This recipe simplifies cleanup by cooking everything on one pan.

Ingredients

Scale
  • 1 bag (13 oz) tortilla chips
  • 1 can (16 oz) refried beans, vegetarian or traditional
  • 2 cups shredded cheddar or Mexican blend cheese
  • 1/2 cup sliced black olives, drained
  • 1/4 cup pickled jalapeño slices, drained
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped green onions (for garnish)
  • Optional: 1/2 lb cooked ground beef or shredded chicken

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
  2. Spread the refried beans evenly over the bottom of the prepared baking sheet. If using meat, gently spread the cooked meat over the beans.
  3. Arrange the tortilla chips in a single layer over the bean mixture, overlapping slightly.
  4. Sprinkle the shredded cheese evenly over the chips. Distribute the sliced olives and jalapeños over the cheese layer.
  5. Bake for 8 to 12 minutes, or until the cheese is fully melted and bubbly. Watch carefully to prevent the chips from burning.
  6. Remove the pan from the oven. Immediately scatter the diced tomatoes and green onions over the top.
  7. Serve directly from the sheet pan with your favorite dips like salsa, sour cream, or guacamole.

Notes

  • To keep the chips crispy, avoid overloading the pan with toppings before baking.
  • For a vegetarian option, skip the optional meat.
  • If you want a spicier kick, add a dash of hot sauce over the beans before adding the chips.

Nutrition

Find it online: https://sundayflavor.com/sheet-pan-nachos-with-refried-beans/