Sheet Pan Chicken Nachos with Black Beans and Corn

Enjoy a delicious and easy dinner with these sheet pan chicken nachos, featuring black beans and corn for a hearty touch.

Ingredients

• 2 boneless skinless chicken breasts, diced
• 1 packet taco seasoning
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 8 oz tortilla chips
• 2 cups shredded cheese blend
• 1/4 cup sliced jalapeños
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream, for serving

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced chicken with taco seasoning until well coated.
3. Spread the seasoned chicken onto a baking sheet in a single layer and bake for 10 minutes.
4. Remove the sheet pan from the oven and add black beans and corn evenly over the chicken.
5. Spread the tortilla chips over the chicken, beans, and corn.
6. Sprinkle the shredded cheese evenly over the tortilla chips.
7. Return the sheet pan to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Remove from oven and garnish with sliced jalapeños and chopped cilantro.
9. Serve warm with sour cream on the side.

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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