Black Bean and Chorizo Sheet Pan Nachos

“Nacho” average dinner, these loaded nachos are piled high with chorizo, black beans, melted cheese, avocado and a cilantro cream that’ll have you coming back for seconds (and thirds, and fourths). For a milder take, swap the chorizo with taco-seasoned ground beef.

Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 pound chorizo
  • 1 can (15 oz.) black beans, drained
  • 1 can (14.5 oz.) diced tomatoes
  • 1 bag (10 oz.) sturdy tortilla chips
  • 8 ounces shredded Mexican-blend cheese, divided
  • 1 ripe avocado, pitted and diced
  • 2 tablespoons chopped cilantro, plus more for garnish
  • Shredded lettuce
  • 1⁄2 cup sour cream
  • 1⁄2 lime, juiced


  • Position oven rack in center and preheat to 400°F.
  • In medium skillet over medium-high heat, cook chorizo, breaking up with back of spoon, for 5 minutes or until no longer pink (safe internal temperature 160°F). Drain and discard grease. Mix in black beans and tomatoes; simmer until saucy, about 2 minutes.
  • Meanwhile, spread chips evenly over sheet pan. Toast 5 minutes.
  • Sprinkle half the cheese over chips. Top with dollops of chorizo-bean mixture, then remaining cheese. Bake until cheese is melted, 5–7 minutes.
  • Meanwhile, in medium bowl, combine sour cream, 2 tablespoons chopped cilantro and lime juice to create cilantro cream sauce. Set aside.
  • Top nachos with avocado and cilantro. Drizzle with cilantro cream. Serve with lettuce on side. Refrigerate any leftovers.