Save A quick and satisfying sheet-pan nacho recipe loaded with crunchy chips, hearty beans, and colorful frozen vegetables is perfect for a weeknight snack or easy dinner.
I first made these nachos on a busy evening when everyone wanted something tasty in minutes. The combination of pantry beans and frozen veggies made it effortless, and everyone loved piling on their own toppings for a fun, shareable meal.
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:
- Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- Prepare Beans:
- In a bowl, toss rinsed black beans with cumin, smoked paprika, chili powder, salt, and pepper.
- Layer Chips:
- Spread tortilla chips evenly across the prepared baking sheet.
- Add Beans:
- Scatter the spiced beans over the chips.
- Add Vegetables:
- Evenly distribute frozen mixed vegetables on top of the beans and chips.
- Add Cheese:
- Sprinkle shredded cheddar cheese over all ingredients.
- Bake:
- 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, cilantro. Serve immediately with sour cream, salsa, and lime wedges on the side.
Save Preparing these nachos together always brings out laughs and creativity as everyone chooses their own favorite toppings around the table.
Customization Ideas
Mix up the cheese, add more protein like cooked chicken or tofu, or use plant-based options to fit your preferences.
Serving Suggestions
Plate with extra salsa, hot sauce, and lime wedges on the side for a build-your-own nacho experience.
Storage Tips
Store leftover nachos in an airtight container in the fridge. Reheat in the oven for best texture.
Save Enjoy these vibrant sheet-pan nachos as a lively share-plate or weeknight dinner everyone can personalize. Cleanup is easy and the flavor combinations are endless!
Recipe Guide
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like bell peppers, corn, and carrots work well. Just chop them evenly for consistent cooking time.
- → How can I make this dish spicier?
Add extra chili powder in the bean seasoning or top with sliced jalapeños and hot sauce after baking.
- → Is it possible to make a vegan version?
Use plant-based cheese and dairy-free sour cream alternatives to keep it vegan-friendly without sacrificing flavor.
- → What can I substitute for cheddar cheese?
Monterey Jack or a vegan cheese alternative offer great melting qualities and similar taste profiles.
- → How do I ensure the chips stay crunchy?
Spread chips evenly and avoid overly watery vegetables to prevent sogginess during baking.