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 first tried making these nachos on a busy weeknight when dinner needed to be both fast and filling. The combination of crispy chips, flavorful beans, and vibrant veggies won over everyone at the table.
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 (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.
- Layer 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.
- 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.
- Add 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 These nachos are always a hit at family movie nights, disappearing almost as quickly as they're served. Everyone enjoys customizing their toppings for their perfect bite.
Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Notes
Swap cheddar for Monterey Jack or a vegan cheese to suit dietary needs. Add cooked chicken, beef, or tofu for extra protein. Use any blend of frozen vegetables. For spicier nachos, add more chili powder or top with hot sauce.
Nutritional Information
Calories: 370, Total Fat: 16 g, Carbohydrates: 47 g, Protein: 13 g per serving
Save to Pinterest Serve these nachos straight from the sheet pan for maximum crunch and fun. They make any night feel festive.
Answers to Recipe Questions
- → What kind of beans work best for this dish?
Black beans are ideal due to their hearty texture and mild flavor when seasoned with cumin, smoked paprika, and chili powder.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like bell peppers, corn, and carrots work well, but adjust cooking time to ensure they soften properly.
- → What cheese pairs well with the flavors here?
Cheddar cheese melts beautifully and adds a sharp flavor, but Monterey Jack or vegan cheese are good alternatives.
- → How can I make it spicier?
Add extra chili powder to the beans or top with jalapeño slices and your favorite hot sauce before serving.
- → Is this suitable for vegetarian diets?
Yes, this combination uses beans and vegetables with cheese, making it a filling option without meat.
- → How should I serve the dish?
Serve immediately after baking, accompanied by sour cream, salsa, and lime wedges for enhanced flavors.