Vegetarian sheet pan nachos are a delicious and easy to make vegetarian meal that is perfect for a family dinner, lunch or snack. They are quick and easy to make and clean up making them perfect for a busy weeknight.
These veggie sheet pan nachos are packed with tasty and healthy ingredients such as black beans, cheese and crispy corn tortilla chips. Top them off with your favorite toppings for a meal that will satisfy even the pickiest of eaters.
If you like this recipe, you might also like my healthy beef tacos recipe that is packed with flavor, ground beef and vegetables!
Why you will🤍this recipe
- Homemade nachos are customizable, make them any way that you want to.
- Air fryer mushrooms are a great option for a side dish or appetizer.
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What you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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🛒Ingredients
- Cooked black beans
- Tortilla chips
- Cheddar cheese
- Salsa
🥄Equipment
- Parchment paper (optional)
- Sheet pan
- Box grater
- Small bowl
How to make this sheet pan vegetarian nachos recipe
Prepare: Line a sheet pan with parchment paper, drain and rinse the black beans, chop the cabbage, lettuce and peppers. Shred the cheese and reheat the oven to 350 degrees f.
Step 1.
Arrange the tortilla chips in a single layer on a parchment lined baking sheet.
Step 2.
Place the black beans and salsa into a small bowl and mash the beans with a fork or a potato masher.
Step 3.
Spread the black bean mixture on top of the nachos and then add the cheese.
Step 4.
Bake in a preheated 350 degree oven until heated through (about 5-7 minutes) and the cheese melts.
Step 5.
Remove the nachos from the oven and top them with chopped lettuce and cabbage.
Ingredient notes & substitutions
Black beans - I like to use canned beans when I make this recipe for the convenience, but dried and cooked black beans can also be used.
Substitute black beans with an equal amount of pinto beans, kidney beans, white beans or chick peas.
Cheddar cheese - Use freshly grated cheese which is much better than the packaged shredded cheese which doesn't melt as nicely.
Substitute cheddar cheese with pepper jack cheese, Monterey jack cheese, cotija cheese, queso fresco or any of your favorite cheeses.
Salsa - Any type of salsa can be used, I like to use organic salsa, but you can use your favorite salsa or whatever is in your refrigerator.
If you don't have salsa, you can add a teaspoon or two to taste of taco seasoning and up to a teaspoon of fresh lime juice. Or 1 teaspoon chili powder and ½ teaspoon garlic powder with lime juice.
How to store leftovers
Sheet pan nachos are best if they are enjoyed right after being prepared. In the event that you have leftover nachos, they can be stored without the lettuce on top in the refrigerator for up to 3 days. If you keep them longer than 3 days, they might be too soggy to eat.
Reheat leftovers in the oven or toaster oven.
How to make sheet pan nachos ahead of time
To make these sheet pan nachos even quicker, prepare the ingredients ahead of time. You can smash up the beans, shred the cheese, cut up the vegetables and store them separately in food storage containers in the refrigerator.
When it's time to serve, assemble the nachos on a baking sheet and bake!
How to serve sheet pan nachos
Serve these meatless nachos as a meal or an appetizer and top them with your favorite topping such as green onions, avocado slices, black olives, pico de gallo, homemade guacamole, sour cream or plain Greek yogurt and salsa verde or garden salsa.
If you like extra spicy you can also try this spicy mango habanero salsa.
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Recipe variations
This is an easy sheet pan nachos recipe and there are many different ways to make them. Try adding any of your favorite toppings to these homemade nachos to make them your own.
Sheet pan nachos with meat - Use leftover pulled pork, chili, cooked ground beef, cooked ground chicken, cooked ground turkey, or shredded chicken in addition to or in place of beans.
Add more veggies - Add your favorite veggies such as shredded zucchini, chopped bell peppers, chopped red onion, chopped cauliflower to the bean mixture.
Spicy sheet pan nachos - Add chopped jalapeno peppers to the nachos before baking them.
Vegan nachos - Use vegan cheese and vegan sour cream for a vegan version of nachos.
💡Tips
- Make your own tortilla chips by slicing a flour or corn tortilla into 8 wedges, brush with oil and bake in the oven until crispy.
- Parchment paper is optional, but it makes clean up easy!
Since these sheet pan nachos are made in only one layer, they should stay nice and crispy. If they are too soft after cooking them, pop them under the broiler for 1-2 minutes to crisp them up.
You can use any combination of ingredients with a meaty texture such as cooked diced Portobello mushrooms, cooked quinoa, lentils, chopped walnuts, chopped cashews, or chopped cauliflower.
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📖 Recipe
Click on serving size to scale this recipe
Equipment
- sheet pan
Ingredients
- 24 Tortilla chips
- 1 cup cooked black beans
- ½ tablespoon salsa
- 4 ounces shredded cheddar cheese
- 1 ½ cups shredded lettuce
- ½ cup shredded cabbage
Instructions
- arrange the 24 Tortilla chips on a baking sheet
- place 1 cup cooked black beansand ½ tablespoon salsa into a bowl and mash with a fork
- spread the bean mixture over chips, and sprinkle with 4 ounces shredded cheddar cheese
- bake at 350 for 10 to 15 minutes unitl heated through and cheese melts - about 5-7 minutes
- remove from oven and top with 1 ½ cups shredded lettuce and ½ cup shredded cabbage
Notes
- In place of black beans, use kidney, white or chickpeas
- Use leftover pulled pork, chili, or shredded chicken in place of or in addition to the black beans
- Add chopped jalapeno or bell peppers
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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