Save to Pinterest 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 when my fridge was nearly empty and everyone was hungry. With just a few pantry beans and frozen veggies, a satisfying meal was ready in minutes.
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 Oven:
- 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.
- Assemble Chips:
- Spread the tortilla chips evenly across the prepared baking sheet.
- Add Beans:
- Scatter the spiced beans over the chips.
- Add Vegetables:
- Evenly distribute the frozen mixed vegetables on top.
- Top with 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.
- Add Fresh Toppings:
- Remove from the oven. Top with spring onions, diced tomato, jalapeño, and cilantro.
- Serve:
- Serve immediately with sour cream, salsa, and lime wedges on the side.
Save to Pinterest My kids now ask for these nachos whenever game night rolls around, and everyone loves customizing their own toppings on the big pan.
Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Nutritional Information
Per serving: Calories 370, Total Fat 16 g, Carbohydrates 47 g, Protein 13 g
Allergen Information
Check chip and cheese packaging for potential gluten or other allergens. For dairy-free use plant-based cheese and sour cream alternatives.
Save to Pinterest Enjoy this colorful nacho platter on busy days or as a fun, easy meal for sharing with family and friends!
Recipe FAQs
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like bell peppers, corn, and carrots can be used. Just chop them into small pieces to ensure even cooking.
- → What cheese works best for melting in this dish?
Cheddar cheese melts beautifully, but Monterey Jack or a plant-based cheese alternative are great substitutes.
- → How can I make this dish spicier?
Add extra chili powder to the beans or top the nachos with sliced jalapeños and a dash of hot sauce.
- → Can I add protein like chicken or tofu?
Absolutely. Cooked chicken, beef, or tofu cubes can be added on top before baking to increase protein content.
- → What is the best way to serve this dish?
Serve warm with sides of sour cream, salsa, and lime wedges for added zest and creaminess.