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Sheet-Pan Nacho Salad - Snacks recipe, ready in 25 min | One Pan Meals
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Sheet-Pan Nacho Salad

25 minEasy4 servings
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🧮Serving Size Calculator

4

servings

380

calories

16g

protein

34g

carbs

20g

fat

Ingredients

  • 6 oz (170g) tortilla chips
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup sliced pickled jalapenos
  • 2 cups shredded cheddar cheese
  • 1 cup cherry tomatoes, halved
  • 2 cups arugula
  • 1/2 cup Greek yogurt (as sour cream sub)
  • 1 ripe avocado, diced
  • 1 lime, juiced
  • Fresh cilantro, chopped
  • Salt to taste

Instructions

  1. 1

    Preheat broiler to high. Line a large baking sheet with foil.

  2. 2

    Spread tortilla chips in an even layer on the baking sheet.

  3. 3

    Scatter black beans, corn, and jalapenos evenly over the chips.

  4. 4

    Sprinkle shredded cheddar generously over everything.

  5. 5

    Broil for 4-6 minutes until cheese is fully melted and bubbling. Watch closely to avoid burning.

  6. 6

    Remove from oven and immediately top with cherry tomatoes and arugula — the residual heat will slightly wilt the greens.

  7. 7

    Add diced avocado and dollop Greek yogurt over the top.

  8. 8

    Squeeze fresh lime juice over everything, garnish with cilantro, and serve straight from the pan.

Pro Tips

💡

Layer chips, beans, and cheese quickly under the broiler — you want the cheese bubbly but the chips should not burn.

💡

Greek yogurt is a higher-protein sour cream substitute — it adds creaminess without the dairy guilt.

💡

Add fresh toppings AFTER baking so arugula stays crisp and tomatoes do not get mushy.

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