Sheet Pan Black Bean Nachos with Chipotle Cream

Sheet Pan Black Bean Nachos with Chipotle Cream

Loaded with cheese, beans, tomato, avocado, and enhanced with a zingy chipotle crema, these meatless nachos are perfectly served as a no-fuss weeknight dinner or a crowd pleasing snack.

25 mins total time

15 mins active time


Serves 4



For the chipotle cream:

  • ½ cup (4 oz) sour cream
  • 1 tbsp milk
  • 2 tbsp fresh lime juice
  • 2 tbsp chipotle salsa
  • ½ tsp kosher salt

For the nachos:

  • 1 cup (4 oz) shredded cheddar cheese
  • ¾ cup (3 oz) shredded Monterey Jack cheese
  • 9 oz tortilla chips
  • 15 oz can black beans

    drained and rinsed

  • 2 Roma tomatoes

    seeds removed and finely chopped

  • 1 avocado


  • ¼ small red onion

    finely chopped

  • ¼ cup cilantro leaves

    coarsely chopped


  • 1Place all the chipotle cream ingredients listed below in a bowl and whisk to combine. Set aside.
  • 2Insert the wire rack into position 4. Meanwhile, continue to the next step.
  • 3Place both cheeses in a bowl and combine.
  • 4Line the roasting pan with foil. Spread half the tortilla chips over the base of the pan and sprinkle with a third of the cheese. Top with the remaining tortilla chips and remaining cheese.
  • 5Sprinkle evenly over the tortilla chips.
  • 6Once preheated, place the pan in the oven and start the timer.
  • 7The cheese should be melted and the nachos warmed through. If not, give it a bit more.
  • 8Top with the chipotle cream, avocado, onion and cilantro.