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 remember whipping up these nachos on a busy evening when time was short and hunger was high. The mix of beans, cheese, and vibrant frozen vegetables made for a hassle-free meal everyone enjoyed.
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.
- Arrange Base:
- Spread the tortilla chips evenly across the prepared baking sheet.
- Layer Beans:
- Scatter the spiced beans over the chips.
- Add Vegetables:
- Evenly distribute the frozen mixed vegetables on top.
- Top With Cheese:
- Sprinkle shredded cheddar cheese over everything.
- Bake:
- Bake for 12–15 minutes, until the cheese is melted and bubbly, and vegetables are hot.
- Finish and 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 to Pinterest This simple nacho dinner was a lifesaver when my teens had friends over. Everyone enjoyed customizing their toppings and snacking straight from the pan together.
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 to Pinterest Enjoy these easy sheet-pan nachos hot from the oven: the perfect way to turn pantry staples into a fun, flavorful meal.
Common Recipe Questions
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used but adjust baking time slightly to ensure they cook through without becoming soggy.
- → What cheese works best for melting on top?
Cheddar melts well and adds sharpness, but Monterey Jack or a vegan cheese alternative also provide good melt and flavor.
- → How can I make this spicier?
Increase the chili powder in the bean mix or add sliced jalapeños or hot sauce as a topping.
- → Is it possible to add protein options?
Absolutely, cooked chicken, beef, or tofu can be layered with the beans for added protein and heartiness.
- → How do I prevent the chips from becoming soggy?
Using frozen veggies with low water content and spreading ingredients evenly help keep chips crispier during baking.