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 when searching for a speedy dinner that used only what I had on hand. They became a favorite because everyone can add their own toppings for a personal touch.
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
- Prep 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.
- Layer Base:
- Spread the tortilla chips evenly across the prepared baking sheet.
- Add Beans:
- Scatter the spiced beans over the chips.
- Add Veggies:
- Evenly distribute the frozen mixed vegetables on top.
- Cheese Layer:
- Sprinkle the shredded cheddar cheese over everything.
- Bake:
- Bake for 12–15 minutes, until the cheese is melted and bubbly, and vegetables are hot.
- Top & 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 Everyone at home loves gathering around the table to dig into these nachos fresh from the oven. It's a dish that gets families talking and sharing.
Required Tools
Large baking sheet, parchment paper, mixing bowl, and spoon make prep and cleanup stress-free.
Allergen Information
Contains dairy. Check packaging for chip and cheese allergens. Easily adapted for vegan diets.
Nutritional Information (per serving)
Calories: 370, Total Fat: 16 g, Carbohydrates: 47 g, Protein: 13 g
Save Serve these nachos hot and loaded for an easy meal that everyone will want to make again. Enjoy the crunchy, cheesy goodness with your favorite dips.
Recipe Help & Answers
- → Can I use other types of beans?
Yes, kidney beans, pinto beans, or chickpeas can be used as alternatives. Rinse and drain well before seasoning.
- → What frozen vegetables work best?
Mixed vegetables like corn, bell peppers, carrots, and peas provide great texture and flavor. Avoid high-water vegetables like spinach to keep chips crispy.
- → How can I make this dish spicier?
Add extra chili powder to the beans or top the finished dish with sliced jalapeños or hot sauce for added heat.
- → Can I substitute the cheddar cheese?
Monterey Jack or plant-based cheese alternatives work well, especially for different dietary needs.
- → What are good serving suggestions?
Serve with sour cream, salsa, and lime wedges to balance flavors and add freshness to the dish.