Save to Pinterest 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 when my pantry was running low and dinner needed to be on the table fast. They turned out to be a crowd-pleaser and are now a go-to in our house for busy evenings.
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
- 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 Base:
- 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.
- Add Fresh Toppings:
- 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 to Pinterest My family loves gathering around the table and sharing nachos hot from the oven—everyone gets to add their favorite toppings and it's always a fun meal together.
Notes & Alternatives
Swap out cheddar for Monterey Jack or vegan cheese, use any mix of frozen veggies except those with high water content (like spinach) for ideal texture, and add cooked chicken, beef, or tofu if you want extra protein.
Required Tools
Large baking sheet, parchment paper, mixing bowl, and spoon are all you need to whip these up quickly.
Nutrition Information
Each serving contains 370 calories, 16 g total fat, 47 g carbohydrates, and 13 g protein.
Save to Pinterest Dish up immediately while the cheese is still gooey and the chips stay crispy. Don't forget the lime wedges and salsa on the side.
Common Recipe Questions
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like bell peppers and corn work well. Make sure to slice them thinly and adjust baking time slightly, as fresh veggies may release more moisture.
- → What cheese alternatives can I use?
Monterey Jack or vegan cheese substitutes can be used to suit dietary preferences without compromising flavor.
- → How can I add more protein to the dish?
Adding cooked chicken, beef, or tofu before baking boosts protein content while complementing the existing flavors.
- → What spices enhance the bean topping?
Ground cumin, smoked paprika, and chili powder create a warm, smoky flavor that pairs well with the beans and vegetables.
- → Can this be prepared for a larger group?
Yes, simply multiply the ingredient quantities and use a larger baking sheet or multiple sheets to accommodate more servings.