Easy Sheet Pan Carnitas Nachos
A sensational dish that perfectly combines crispy tortilla chips, savory carnitas, and a medley of toppings for a truly satisfying meal.
Servings: 4 servings
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 10 ounces Tortilla Chips Opt for sturdy, thick chips.
- 2 cups Carnitas Slow-cooked, seasoned meat.
- 2 cups Shredded Cheese Blend of Monterey Jack and cheddar.
- 1 can Black Beans 15 ounces, rinsed and drained.
- 2 Fresh Jalapeños Sliced, adjust quantity for heat.
- 2 Avocado Sliced just before serving.
- 1 cup Sour Cream For customizable serving.
- 1/4 cup Chopped Cilantro Finely chopped for garnish.
- 1 cup Cherry Tomatoes Halved for freshness.
- 1 Lime Cut into wedges for serving.
Instructions
- Preheat your oven to 375°F (190°C).
- Line a large baking sheet with parchment paper.
- Spread the tortilla chips evenly across the baking sheet.
- Evenly distribute the carnitas over the tortilla chips.
- Sprinkle the shredded cheese over the carnitas and chips.
- Spoon the black beans over the cheese and carnitas.
- Scatter sliced jalapeños over the nachos.
- Bake for approximately 15-20 minutes until cheese is melted and bubbly.
- Slice the avocados, halve the cherry tomatoes, and chop the cilantro.
- Remove the nachos from the oven and let cool for a minute.
- Top the nachos with fresh avocado slices, halved cherry tomatoes, and chopped cilantro.
- Serve with sour cream and lime wedges on the side.
- Enjoy immediately while warm.
Notes
Customize with your favorite toppings like guacamole or additional cheese.