Sweet Pork Sheet Pan Nachos
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.
Servings 4 servings
Calories 882kcal
Ingredients
Nachos
- 12 oz tortilla chips
- sweet pork see notes
- 1 15 oz can refried black beans or make homemade (see notes)
- pico de gallo see notes
- 1 ½ cups cheddar cheese
- 1 ½ cup monterrey jack cheese
- cilantro chopped
Instructions
- NachosPreheat 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.
Notes
- You can find the recipes for Slow Cooker Sweet Pork, Pico de Gallo, and Refried Black Beans on my blog.
- 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.
Nutrition
Calories: 882kcal | Carbohydrates: 86g | Protein: 36g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 811mg | Potassium: 624mg | Fiber: 14g | Sugar: 1g | Vitamin A: 760IU | Calcium: 736mg | Iron: 4mg
