Sheet Pan Chicken and Black Bean Nachos


  • 32-34 home-baked tortilla chips

  • 1 (15 ounce) can refried black beans

  • 2 cups shredded monterey jack & cheddar cheese blend

  • 1 (15 ounce) can whole black beans, drained and rinsed

  • 1 (11 ounce) can mexi-corn, drained

  • 1 cup prepared pico de gallo

  • 1 cup chopped cooked chicken

  • 1-2 fresh jalapenos, thinly sliced or 1 can sliced nacho jalapenos

  • guacamole, sour cream, salsa and hot sauce, for serving​


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