Save It 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 been a reliable go-to in our house whenever I need an easy meal everyone will share. I tried this version with pantry beans and frozen veggies when the fridge was nearly empty, and it was a huge hit.
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 (e.g., 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 the Sheet-Pan:
- Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Season the Beans:
- In a bowl, toss the rinsed beans with cumin, smoked paprika, chili powder, salt, and pepper.
- Assemble Nachos:
- Spread the tortilla chips evenly across the prepared baking sheet. Scatter the spiced beans over the chips, and 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 & Serve:
- Remove from the oven. Top with spring onions, diced tomato, jalapeño, and cilantro. Serve immediately with sour cream, salsa, and lime wedges on the side.
Save It Kids love adding their favorite toppings and helping layer everything on the sheet pan. Sharing nachos straight from the pan always makes for a relaxed, fun family night at our table.
Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Allergen Information
Contains dairy (cheese, sour cream), check chip and cheese packaging for potential gluten or other allergens. For vegan/dairy-free, use plant-based cheese and sour cream alternatives.
Nutritional Information (per serving)
Calories: 370, Total Fat: 16 g, Carbohydrates: 47 g, Protein: 13 g
Save It These nachos are best enjoyed hot from the oven with plenty of fresh toppings. It's a simple meal that's endlessly adaptable and crowd pleasing.
Common Questions About Recipes
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like bell peppers, corn, and carrots can be used. Adjust the cooking time to ensure they cook through without becoming soggy.
- → What type of beans work best for this dish?
Black beans are ideal due to their hearty texture and flavor. Pinto or kidney beans can be good alternatives if preferred.
- → How can I make this dish spicier?
Increase the chili powder, add hot sauce, or include sliced jalapeños on top to boost the heat and flavor intensity.
- → Can I substitute the cheese for a dairy-free option?
Yes, vegan shredded cheese varieties work well and melt similarly, making the dish suitable for dairy-free diets.
- → What is the best way to ensure chips stay crisp?
Spread chips in a single layer and avoid adding watery toppings before baking. Use parchment paper and bake at the recommended temperature for optimal crispness.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to preserve texture and flavor.