These loaded sweet pork sheet pan nachos are guaranteed to be a hit! Top them with slow-cooked sweet pork, homemade refried beans, fresh pico de gallo, and cheese, then pop them in the oven and serve. They are crunchy, creamy, and packed with all kinds of delightful flavors and textures.
Some of the best nachos I’ve ever had were in Costa Rica. When we visited La Fortuna, our taxi driver recommended a little cafe to us called the Rainforest Cafe. Upon hearing the name of the restaurant I was a little skeptical, as the Rainforest Cafe I knew of served crappy food in a kitschy rainforest-themed restaurant. But, the Costa Rican Rainforest Cafe was only just a coincidence, and the food was a million times better too…especially the nachos.
These nachos were seriously life-changing. And I don’t just say that lightly. They were perfectly crispy, saucy, and flavorful. Ah-mazing. This nacho recipe replicates them as well as I can remember!
Sweet Pork Sheet Pan Nachos Ingredients
- Tortilla chips
- Sweet pork – I love using slow-cooked sweet pork in this recipe, but Instant Pot sweet pork would work just as well if you’re in a time crunch.
- Refried black beans – I recommend making homemade refried black beans as you can determine the consistency you’d like to use.
- Pico de gallo – Use this fresh pico de gallo recipe. It’s so easy and it really takes these nachos up a notch.
- Cheddar Cheese
- Monterey Jack Cheese
- Cilantro
How to Make the Nachos
- Preheat oven to 400F. Lightly coat a baking sheet with cooking spray.
- Place tortilla chips in a single layer onto the baking sheet. Top with refried beans, sweet pork, pico de gallo, and cheese.
- Bake for 8 to 10 minutes or until the cheese is melted or bubbling. Top with cilantro, if desired.
Top Tips
- I would recommend making the sweet pork and refried beans the day before you plan on making the nachos. This cuts the prep time down a lot, so it doesn’t feel like so much work trying to get all of the toppings ready.
- The nachos can be reheated the next day. You can store the leftovers in the refrigerator on the baking sheet, and then pop them in the oven for 10 minutes preheated to the same temperature. Since the chips do get a little bit soggy after sitting in the fridge, I like to serve it with fresh chips.
More Mexican-inspired recipes to try:
- Instant Pot Sweet Pork Tacos
- Creamy Chicken Quesadillas
- Authentic Guacamole
- Mexican Horchata
- Homemade Mexican Churros with Dipping Sauces
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
These loaded sheet pan nachos are guaranteed to be a hit! Top them with slow-cooked sweet pork, homemade refried beans, and fresh pico de gallo, then pop them in the oven and serve. They are crunchy, creamy and packed with delightful flavors and textures.
- 12 oz tortilla chips
- sweet pork see notes
- 1 15 oz can refried black beans or make homemade
- pico de gallo see notes
- 1 1/2 cups cheddar cheese
- 1 1/2 cup monterrey jack cheese
- cilantro chopped
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Preheat oven to 400F. Lightly coat a baking sheet with cooking spray.
-
Place tortilla chips in a single layer onto the baking sheet. Top with refried beans, sweet pork, pico de gallo, and cheese.
-
Bake for 8 to 10 minutes or until the cheese is melted or bubbling. Top with cilantro, if desired.
- Use this recipe for sweet pork and this recipe for the pico de gallo.
- I would recommend making the sweet pork and refried beans the day before you plan on making the nachos. This cuts the prep time down a lot, so it doesn't feel like so much work trying to get all of the toppings ready.
- The nachos can be reheated the next day. You can store the leftovers in the refrigerator on the baking sheet, and then pop them in the oven for 10 minutes preheated to the same temperature. Since the chips do get a little bit soggy after sitting in the fridge, I like to serve it with fresh chips.
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