Easy Sheet-Pan Nachos
Nachos feel like a treat, which is exactly why they work on a hard night. With beans on top they are also a complete dinner the whole household agrees on.
- Hands-on
- 5 min
- Total
- 13 min
- Serves
- 4
- Dishes
- 1 sheet pan
Why this works for an ADHD brain
- It feels rewarding, and a meal that feels good is much easier to start.
- Everyone eats from the same pan, which means almost no dishes.
- The toppings are flexible; use whatever is open in the fridge.
Ingredients
- 1 bag (10 oz)sturdy tortilla chips
- 1 can (15 oz)black beans(drained and rinsed, or 1 can refried beans)
- 2 cupsshredded cheese
- 1 cupjarred salsa
- to toppickled jalapeños, sour cream, guacamole(optional)
Steps
- 1
Heat the oven to 425°F and line a sheet pan with parchment.
- 2
Spread the chips in a single layer, then scatter the beans and cheese over them.
- 3
Bake 6–8 minutes, until the cheese has melted.
- 4
Spoon salsa and any toppings over the top and serve from the pan.
Where this usually stalls
Chips burning while you are distracted.
Set the timer for 6 minutes, not 8. Check, and add a minute or two only if the cheese needs it.
Even lazier version
A plate of chips and cheese microwaved for 60–90 seconds, with salsa on the side.
Easy swaps
- Add leftover salsa chicken or cooked ground beef.
- Add a cup of frozen corn with the beans.
- Use a bag of cheese sauce instead of shredded cheese.
Leftovers
Best eaten fresh; leftover nachos go soft.
Frequently asked questions
What temperature do you bake nachos at?
425°F for about 6–8 minutes is enough to melt the cheese without burning the chips. Watch from 6 minutes on.
How do you keep nachos from getting soggy?
Use sturdy chips, drain the beans well, and add wet toppings like salsa and sour cream after baking, not before.