Pin 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 favorite last-minute meal solution. Whenever I want something festive and crowd-pleasing without spending hours in the kitchen, this recipe always delivers.
Ingredients
- Tortilla chips: 200 g (7 oz)
- Black beans: 1 can (400 g / 14 oz), rinsed and drained
- Ground cumin: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Chili powder: 1/4 tsp
- Salt and pepper: to taste
- Mixed frozen vegetables: 300 g (2 cups), corn, bell peppers, carrots, peas
- Shredded cheddar cheese: 150 g (1 1/2 cups)
- Spring onions: 2, thinly sliced
- Tomato: 1 medium, diced
- Jalapeño: 1 small, thinly sliced (optional)
- Fresh cilantro: chopped
- Sour cream: to serve
- Salsa: to serve
- Lime wedges: to serve
Instructions
- Prepare oven:
- Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Season 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:
- Scatter the spiced beans over the chips.
- Add vegetables:
- Evenly distribute the frozen mixed vegetables on top.
- Add cheese:
- Sprinkle the shredded cheddar cheese over everything.
- Bake:
- Bake for 12–15 minutes, until the cheese is melted and bubbly, and vegetables are hot.
- Finish:
- Remove from the oven. Top with spring onions, diced tomato, jalapeño, and cilantro.
- Serve:
- Serve immediately with sour cream, salsa, and lime wedges on the side.
Pin My kids love building their own nacho plates, adding extra cheese or salsa as they like. It's always a fun family moment when everyone digs in together straight from the pan.
Substitutions
Swap cheddar for Monterey Jack or a vegan cheese. Use any blend of frozen vegetables, and add cooked chicken, beef, or tofu if you like more protein.
Allergen Information
Contains dairy. Check chip and cheese packaging for gluten or other allergens. For vegan or dairy-free diets, use plant-based cheese and sour cream alternatives.
Nutrition Facts
Per serving: Calories: 370, Total Fat: 16 g, Carbohydrates: 47 g, Protein: 13 g.
Pin Enjoy these sheet-pan nachos as a shareable meal or snack. They're speedy, flexible, and sure to please a crowd.
Recipe FAQ
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like bell peppers, corn, or carrots can be used, but adjust the cooking time slightly to ensure they cook through while keeping a balanced texture.
- → How can I make this dish vegan-friendly?
Replace cheddar cheese with vegan cheese alternatives and use plant-based sour cream to keep the creamy elements without dairy.
- → What spices are used to season the beans?
The beans are tossed with ground cumin, smoked paprika, chili powder, salt, and pepper for a smoky, mildly spicy flavor.
- → Is it possible to add protein to this dish?
Yes, cooked chicken, beef, or tofu can be added before baking to increase the protein content and make it more filling.
- → What is the best way to serve this dish?
Serve immediately after baking with toppings like sour cream, salsa, and lime wedges to enhance the flavor and add freshness.