Save A quick and satisfying sheet-pan nacho recipe loaded with crunchy chips, hearty beans, and colorful frozen vegetables—perfect for a weeknight snack or easy dinner.
Sheet-pan nachos have become my go-to for busy evenings when everyone is craving something tasty and comforting. I love how adaptable this recipe is, letting me use whatever beans and vegetables I have on hand.
Ingredients
- Base: 200 g (7 oz) tortilla chips
- Beans: 1 can (400 g / 14 oz) black beans, rinsed and drained, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp chili powder, salt and pepper to taste
- Frozen Vegetables: 300 g (2 cups) mixed frozen vegetables (corn, bell peppers, carrots, peas)
- Cheese: 150 g (1 1/2 cups) shredded cheddar cheese
- Toppings: 2 spring onions, thinly sliced, 1 medium tomato diced, 1 small jalapeño thinly sliced (optional), fresh cilantro chopped, sour cream to serve, salsa to serve, lime wedges
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Prepare Beans:
- In a bowl, toss the rinsed beans with cumin, smoked paprika, chili powder, salt, and pepper.
- Layer Chips:
- Spread the tortilla chips evenly across the prepared baking sheet.
- Add Beans & Veggies:
- Scatter the spiced beans and distribute the frozen mixed vegetables over the chips.
- Add Cheese:
- Sprinkle shredded cheddar cheese over everything.
- Bake Nachos:
- Bake for 12–15 minutes, until cheese is melted and bubbly and vegetables are hot.
- Top and Serve:
- Remove from oven. Top with spring onions, diced tomato, jalapeño, and cilantro. Serve immediately with sour cream, salsa, and lime wedges.
Save My family always gets excited when these nachos come out of the oven, especially with all their favorite toppings ready to add on. It's a great way to bring everyone together around the table.
Recipe Notes
Swap cheddar for Monterey Jack or a vegan cheese to suit dietary needs. Add cooked chicken, beef, or tofu for extra protein. Use any blend of frozen vegetables, but avoid those high in water content for best texture. For spicier nachos, add more chili powder or top with hot sauce.
Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Nutritional Information
Per serving: Calories 370, Total Fat 16 g, Carbohydrates 47 g, Protein 13 g
Save Enjoy these crispy and colorful nachos fresh from the oven—they're perfect for sharing and guaranteed to disappear fast.
Recipe FAQs
- → Can I use other beans instead of black beans?
Yes, kidney beans or pinto beans work well as substitutes while maintaining a hearty texture and flavor.
- → What cheese works best for melting on nachos?
Cheddar melts nicely, but Monterey Jack or a vegan cheese alternative can provide similar melt and flavor.
- → Can I add protein to this dish?
Absolutely, cooked chicken, beef, or tofu can be added for extra protein without adjusting the cooking method significantly.
- → Are frozen vegetables suitable for this dish?
Yes, mixed frozen vegetables like corn, bell peppers, and carrots hold up well during baking and add color and nutrition.
- → How can I spice up these nachos more?
Increase chili powder in the bean mixture or top with fresh jalapeño slices and hot sauce for added heat.
- → What tools do I need for preparing this meal?
A large baking sheet, parchment paper, mixing bowl, and spoon are all you need for easy preparation.