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 my family craves something tasty in a hurry, these nachos have become our go-to quick fix. It's amazing how simple ingredients can come together for such a crowd-pleasing snack or dinner.
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
- Preheat 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 Chips:
- 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.
- Add 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.
- Top Nachos:
- 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 Nachos nights are always a hit with my kids, who love picking their favorite toppings and scooping up the cheesy chips while everything's still warm and fresh from the oven.
Required Tools
Large baking sheet, parchment paper, mixing bowl, and spoon are all you need to make this recipe.
Allergen Information
This recipe includes dairy, so check packaging for allergens and opt for vegan replacements if necessary.
Nutritional Information
Each serving has about 370 calories, 16 g total fat, 47 g carbohydrates, and 13 g protein.
Save Savor every bite while the nachos are piping hot. Serve straight from the sheet pan for easy sharing.
Common recipe questions
- → Can I use different beans instead of black beans?
Yes, pinto or kidney beans work well as substitutes and complement the spices perfectly.
- → What frozen vegetables are best for this dish?
Mixed vegetables like corn, bell peppers, carrots, and peas provide the best texture and color without excess moisture.
- → How do I keep the chips crispy when baking?
Spread chips evenly on a parchment-lined sheet and avoid overcrowding to maintain crunchiness during baking.
- → Can I make this dish vegan-friendly?
Replace cheddar cheese and sour cream with plant-based alternatives to suit vegan diets.
- → Is it possible to add protein to this dish?
Adding cooked chicken, beef, or tofu enhances protein content and complements the existing flavors.
- → How spicy is this dish and can I adjust it?
The dish has mild heat from chili powder and optional jalapeño; increase spices or add hot sauce for more kick.