Description

A quick and easy sheet pan nacho board topped with fresh cowboy caviar, melted cheese, and crunchy tortilla chips. Perfect for game day or any casual gathering.

Ingredients

Scale

1 (13 oz) bag tortilla chips (thick, restaurant-style)
2 cups shredded Mexican blend cheese (or sharp cheddar)
1 cup cooked black beans, drained and rinsed
1 cup frozen corn kernels (no need to thaw)
1/2 cup pickled jalapeños
1/2 cup cooked, crumbled chorizo or seasoned ground beef (optional)
1/4 cup chopped green onions (for garnish)
1/4 cup chopped fresh cilantro (for garnish)
1/2 cup sour cream (for drizzling)
1/2 cup sliced black olives (optional)
1 can (15 oz) black beans, drained and rinsed (for cowboy caviar)
1 can (15 oz) corn, drained (or 1 1/2 cups frozen, thawed) (for cowboy caviar)
1 large tomato, diced (for cowboy caviar)
1/2 red onion, finely diced (for cowboy caviar)
1 jalapeño, seeded and minced (for cowboy caviar)
1/2 cup chopped fresh cilantro (for cowboy caviar)
1 avocado, diced (for cowboy caviar, add right before serving)
1/4 cup olive oil (for cowboy caviar dressing)
3 tablespoons red wine vinegar (for cowboy caviar dressing)
1 teaspoon cumin (for cowboy caviar dressing)
1/2 teaspoon salt (for cowboy caviar dressing)
1/4 teaspoon black pepper (for cowboy caviar dressing)

Instructions

Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil for easy cleanup.
Make the cowboy caviar: In a large mixing bowl, combine the black beans, corn, diced tomato, red onion, minced jalapeño, and cilantro. In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, cumin, salt, and pepper. Pour the dressing over the bean mixture and toss gently. Set aside for at least 10 minutes to let flavors meld. Do not add the avocado yet.
Layer the chips: Spread the tortilla chips in an even layer on the prepared sheet pan. Arrange them in a single layer with a few overlapping edges for texture.
Add the first toppings: Sprinkle the black beans and frozen corn evenly over the chips. Then add the pickled jalapeños and crumbled chorizo (if using).
Cheese it up: Sprinkle the shredded Mexican blend cheese all over the top, covering the chips well.
Bake: Place the sheet pan in the preheated oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly. The edges of the chips should be slightly golden but not burnt.
Top with cowboy caviar: Remove the sheet pan from the oven. Immediately spoon the cowboy caviar over the hot nachos, including some of the dressing liquid.
Add the finishing touches: Dice the avocado and scatter it over the top. Drizzle with sour cream, then sprinkle with green onions and cilantro. Add sliced black olives if using.
Serve immediately: Bring the whole sheet pan to the table. Use forks or hands to enjoy.

Notes

For extra-crunchy nachos, bake the chips alone for 3 minutes before adding toppings. Make the cowboy caviar (minus avocado) up to 24 hours in advance. Use room-temperature sour cream and cheese for even melting. Always rinse and drain canned beans to avoid sogginess.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving (about 1/8
Calories: 450
Sugar: 5
Sodium: 650
Fat: 24
Saturated Fat: 8
Carbohydrates: 45
Fiber: 8
Protein: 15

Keywords: sheet pan nachos, cowboy caviar, game day appetizer, easy nachos, vegetarian nachos, gluten-free nachos