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 nachos for a late-night craving and loved how simple pantry beans and frozen veggies came together for a hearty, colorful meal. It's a weeknight winner whenever we want something filling but low-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
- 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, fresh cilantro, chopped, sour cream, salsa, lime wedges
Instructions
- Heat Oven:
- Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Spice 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 mixed frozen vegetables on top.
- Add Cheese:
- Sprinkle the shredded cheddar cheese over everything.
- Bake:
- Bake for 12–15 minutes, until cheese is melted and bubbly, and vegetables are hot.
- Top & Serve:
- Remove from oven. Top with spring onions, diced tomato, jalapeño, and cilantro. Serve with sour cream, salsa, and lime wedges on the side.
Save to Pinterest My family loves to gather around the table and pull chips right off the pan—everyone gets their favorite crunchy corner, and it's always good fun.
Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Allergen Information
Contains dairy. Check chip and cheese packaging for gluten or other allergens. Use plant-based cheese and sour cream for vegan/dairy-free option.
Nutritional Information (per serving)
Calories: 370, Total Fat: 16 g, Carbohydrates: 47 g, Protein: 13 g
Save to Pinterest These sheet-pan nachos are sure to satisfy—serve straight from the oven for maximum flavor and crunch!
Recipe Questions & Answers
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used. Choose varieties like corn, bell peppers, carrots, and peas for similar texture and flavor. Adjust baking time slightly if needed.
- → What cheese alternatives work well in this dish?
Monterey Jack or vegan cheeses melt nicely and complement the spices. Choose shredded versions for even coverage and quick melting.
- → How can I make the dish spicier?
Increase chili powder in the bean mix or add sliced jalapeños and hot sauce as toppings for extra heat without overpowering other flavors.
- → Is it possible to add protein to this dish?
Yes, adding cooked chicken, beef, or tofu enhances protein content and makes the dish more filling while keeping its vibrant texture.
- → What’s the best way to avoid soggy chips?
Use sturdy tortilla chips, avoid vegetables with high water content, and bake until cheese bubbles to keep chips crisp and flavorful.