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.
I first made these sheet-pan nachos on a busy weeknight when I needed something fast and tasty that everyone could enjoy. It quickly became a go-to for dinners and snacks when we wanted something fun with minimal effort.
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
- Prep 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 Veggies:
- 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.
- Top Nachos:
- 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.
Save These nachos were a hit at our last family movie night. Everyone enjoyed coming together and customizing their toppings right off the tray.
Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Allergen Information
Contains dairy. Check chip and cheese packaging for allergens. Use plant-based cheese and sour cream substitutes for vegan/dairy-free options.
Nutritional Information
Per serving: 370 Cal, 16 g fat, 47 g carbohydrates, 13 g protein
Save Serve these nachos straight from the pan for a fuss-free, sharing-friendly meal. Enjoy with extra salsa and lime for even more flavor.
Recipe Guide
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like bell peppers, corn, and carrots can be used; just chop them evenly and adjust baking time slightly to ensure they cook thoroughly.
- → What alternatives are there for cheddar cheese?
Monterey Jack or vegan cheese varieties work well, providing a similar melt and flavor to suit dietary preferences.
- → How can I make this dish spicier?
Increase the chili powder in the bean seasoning or add sliced jalapeños and hot sauce to taste before serving.
- → Is it possible to add protein options?
Yes, cooked chicken, beef, or tofu can be added either beneath the cheese or mixed with the beans for extra protein.
- → What should I avoid when choosing frozen vegetables?
It’s best to avoid high-water-content vegetables like spinach to prevent soggy chips; opt for mixed veggies like corn, peppers, carrots, and peas instead.