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 nachos for a movie night with friends when I needed something easy, filling, and crowd-pleasing. Everyone loved piling on their favorite toppings, and it quickly became our go-to snack for casual gatherings.
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 & Prep:
- 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 & Veggies:
- Scatter the spiced beans over the chips. Evenly distribute the frozen mixed vegetables on top.
- Cheese & Bake:
- Sprinkle the shredded cheddar cheese over everything. 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 We love making these nachos on busy weeknights, letting everyone customize before the pan goes into the oven. It's always a fun and delicious family moment around the table.
Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Allergen Information
Contains dairy. For vegan or dairy-free, use plant-based cheese and sour cream alternatives. Always read packaging for gluten and other allergens.
Nutritional Information
Per serving: Calories 370, Total Fat 16 g, Carbohydrates 47 g, Protein 13 g
Save Serve the nachos straight from the pan for the freshest crunch and gooey cheese. Add lime wedges to boost all the flavors right before eating.
Recipe FAQ
- → How do I prevent soggy chips?
Spread the chips evenly on the sheet and bake until cheese melts to maintain crispness. Avoid adding watery veggies that release excess moisture.
- → Can I use fresh vegetables instead of frozen?
Yes, chopped fresh veggies like bell peppers and corn work well but adjust cooking time to ensure they soften without drying out the chips.
- → What cheese alternatives work best?
Monterey Jack, mozzarella, or vegan shredded cheese are great options that melt nicely and complement the flavors.
- → How to add extra protein?
Incorporate cooked chicken, beef, or tofu before baking for a heartier dish packed with more protein.
- → How spicy is the dish, and can it be adjusted?
The spice level is mild with cumin, smoked paprika, and chili powder; add more chili or jalapeño slices to increase heat.