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.
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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
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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.
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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.
