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.
These nachos are a staple in my house when I want something fast and filling. I first tossed together pantry beans and leftover frozen veggies on a rushed Wednesday night and couldn’t believe how delicious they turned out.
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
- 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 Vegetables:
- Evenly distribute the frozen mixed vegetables on top.
- 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 Our family gathers around the kitchen table when nachos hit the oven. It’s always fun to let everyone choose their own toppings and dig in 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 These nachos are delicious for a quick snack or a casual meal. Enjoy every bite straight from the sheet pan with friends or family!
Kitchen Guide
- → What beans work best for this dish?
Black beans are ideal due to their hearty texture and mild flavor, but any canned beans rinsed and drained can be used.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like bell peppers, corn, and carrots work well but adjust baking time to ensure they cook through.
- → How can I make this dish vegan?
Swap cheddar cheese and sour cream for plant-based alternatives to keep the dish dairy-free and vegan-friendly.
- → What spices enhance the bean flavor?
Ground cumin, smoked paprika, and chili powder add warmth and depth, perfectly complementing the beans' earthiness.
- → How do I keep the chips crunchy after baking?
Using a high oven temperature and spreading ingredients evenly helps chips remain crisp without becoming soggy.