Sheet Pan Loaded Chicken & Black Bean Nachos

Made with lean ground chicken and fiber-packed black beans, these sheet pan nachos are a slightly healthier take on a bar food favorite. Packed with flavor and loaded with all the best toppings, this is the perfect snack for game day.

Serves 8-12

Ingredients

1lb. ground chicken
1 Tbs. olive oil
1 tsp. chili powder
1 tsp. cumin
1 tsp. coriander
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 tsp. salt
Black pepper
1 (15oz.) can black beans, drained and rinsed
1 (16oz.) bag corn tortilla chips
1lb. (4 cups) shredded Mexican blend cheese

2 large tomatoes, diced
1/4 red onion, finely diced
1 small jalapeño, finely diced
1/4 cup fresh cilantro leaves, minced
1 avocado, diced
2 Tbs. sliced black olives
1/2 lime
1/3 cup sour cream

Instructions

1. Preheat the oven to 400° F. Line a large baking sheet with parchment paper. 
2. Drizzle the olive oil into a large skillet set over medium-high heat. Once the oil is shimmering, add the ground chicken. Cook for 5-6 minutes, breaking up the chicken with a rubber spatula as it cooks. Add the spices, salt, and black pepper, to taste. Stir evenly distribute the spices. Add the black beans to the skillet and continue to cook 1-2 minutes more, stirring frequently, until the chicken is cooked through.
3. Arrange the tortilla chips in an even layer over the surface of the baking sheet. Cover the chips with the chicken and black bean mixture, leaving a 1” border of chips exposed. Sprinkle the shredded cheese evenly over the chicken an black beans. Transfer the baking sheet to the middle rack of the preheated oven. 
4. Bake the nachos for 9-11 minutes, until the cheese is fully melted.
5. With a sharp knife, dice the tomato and red onion. Remove the seeds from the jalapeño and finely mince. Roughly chop the cilantro. Peel the avocado, remove the pit, and dice into 1/2” cubes.
6. Remove the nachos from the oven. Top with the diced tomato, red onion, jalapeño, black olives, avocado, and cilantro. Squeeze fresh lime juice over the toppings. Drop generous teaspoons of sour cream evenly over the nachos. Serve immediately.