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.
Whenever I have unexpected guests or a craving for something savory, this sheet-pan nacho recipe comes to the rescue. It's become my go-to for busy evenings when I want something delicious without spending too much time in the kitchen.
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
- Prepare the oven:
- Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Season the beans:
- In a bowl, toss rinsed black beans with cumin, smoked paprika, chili powder, salt, and pepper.
- Layer the chips:
- Spread tortilla chips evenly across prepared baking sheet.
- Add beans:
- Scatter spiced beans over chips.
- Add vegetables:
- Distribute frozen vegetables on top of beans and chips.
- Top with cheese:
- Sprinkle shredded cheddar cheese over everything.
- Bake:
- Bake for 12–15 minutes until cheese is melted and bubbly and vegetables are hot.
- Add fresh toppings:
- Remove from oven and top with spring onions, diced tomato, jalapeño, and cilantro.
- Serve:
- Serve immediately with sour cream, salsa, and lime wedges on the side.
Save 
Save My family loves customizing their nacho portions with extra jalapeños or a squeeze of lime. These nachos often bring everyone to the table for a lively weeknight dinner.
Ingredient Swaps & Dietary Tips
Swap cheddar for Monterey Jack or use vegan cheese to suit dietary requirements. Plant-based sour cream options are great for a dairy-free version.
Serving Suggestions
Serve the nachos straight from the pan with plenty of salsa, extra lime wedges, and avocado slices for a crowd-pleasing platter.
Nutrition & Allergen Info
Each serving contains approximately 370 calories, 16 g fat, 47 g carbohydrates, and 13 g protein. Contains dairy. For vegan or allergy-friendly nachos, opt for plant-based cheese and sour cream.
Save 
Save Enjoy these nachos fresh from the oven for maximum crunch. The combination of beans, vegetables, and zesty toppings makes every bite satisfying.
Recipe Guide
- → Can I use different beans for this dish?
Yes, kidney or pinto beans work well as alternatives. Just rinse and drain them before adding spices.
- → What vegetables are best for this dish?
Mixed frozen vegetables like corn, bell peppers, carrots, and peas provide texture and color. Avoid watery veggies like spinach for best results.
- → How can I make this dish spicier?
Add extra chili powder to the beans or top with sliced jalapeños and a drizzle of hot sauce after baking.
- → Is it possible to make a vegan version?
Absolutely. Use plant-based cheese and dairy-free sour cream alternatives to keep it vegan-friendly.
- → What cheese types work well here?
Cheddar melts nicely, but Monterey Jack or vegan cheeses are good substitutions depending on dietary preferences.
- → Can I prepare this dish in advance?
Prepare the spiced beans and assemble on the baking sheet ahead of time. Bake just before serving for best freshness.