Easy Vegetarian Sheet Pan Nachos Recipe

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Vegetarian sheet pan nachos are a delicious and simple recipe that is perfect for a family dinner, lunch, or game day snack. These tasty nachos are loaded with nutritious ingredients and are quick and effortless to prepare and clean up, making them a perfect choice for a busy weeknight. Top them off with your favorite toppings for a meal satisfying even the pickiest of eaters.

Sheet pan nacho salad on a pan

Mexican food is so good, and nachos are a favorite Mexican snack food or meal because they are easy to make and customize. You can load them up with your favorite ingredients, such as avocado, black beans, tomatoes, chili, grilled meats, veggies, or plain with melted cheese. I love this version of vegetarian nachos because they are packed with veggies and all of the good stuff, almost like a nacho salad.

Why you Will Love this Recipe

  • Easy to make with healthier ingredients than the traditional recipe.
  • Versatile! Twice-baked potatoes can be served as a side dish or a meal on their own.
  • They are easy to make ahead of time and reheat, perfect for entertaining or meal prep.

What you will need to make loaded veggie nachos

This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.


  • Canned or cooked black beans
  • Tortilla chips
  • Cheddar cheese
  • Salsa
  • Salad greens


A picture of the ingredients needed to make sheet pan nachos

How to make this easy sheet pan nachos recipe

Prepare: Line a sheet pan with parchment paper, if using canned beans, drain and rinse the black beans, chop the cabbage, lettuce and peppers. Shred the cheese and reheat the oven to 350 degrees f.

tortilla chips arranged on a baking sheet

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.

beans and salsa in a bowl mashed with a fork
chips topped with beans and cheese on a baking sheet

STEP 3: Spread the black bean mixture on top of the nachos i in an even layer 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.

Chips topped with beans, cheese melted

STEP 5: Remove the nachos from the oven and top them with chopped salad greens.

This is a list of suggested substitutions for a vegetarian sheet pan nacho recipe. For the full list of ingredients, please refer to the recipe card or the list above.

Beans – You can substitute black beans for pinto beans, kidney beans, or a mix of beans according to your preference. You can also use refried beans. I prefer using canned beans for convenience, but you can also use cooked beans in this recipe.

Salsa – Try experimenting with different salsa varieties; such as homemade garden salsa, pico de gallo, salsa verde or store-bought salsa.

Salad Greens – Crispy romaine is our favorite, but any type of lettuce will work such as field greens, spinach or arugula.

Cheddar Cheese – My preference is freshly grated sharp cheddar cheese, over pre-shredded cheese because it doesn’t melt properly. You can try experimenting with different cheese varieties; pepper jack or Monterey jack are good alternatives to cheddar cheese, or you can use a blend of your favorite cheeses. If you are looking for a dairy-free or vegan option, use a dairy-free cheese,

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 in the refrigerator for up to three days. For best results, store the lettuce toppings separately. Leftovers can be reheated in the oven or microwave.

To make them even quicker, prepare the ingredients ahead of time. Smash up the beans, shred the cheese, and cut up the veggies, and store each separately in airtight containers in the refrigerator for up to two days. When it’s time to serve, assemble the nachos and bake.

Serve these meatless nachos as a meal or an appetizer, and top them with your favorite toppings like these fresh toppings; cilantro, green onion, and avocado slices. Black olives, your favorite salsa, pico de gallo, homemade guacamole, spicy habanero mango salsa, sour cream, or Greek yogurt or also really good choices.

This is an easy sheet pan nachos recipe and there are many different ways to make them. Add any of your favorite toppings to these homemade nachos to make them your own.

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.

Vegetables – Add your favorite veggies such as shredded zucchini, chopped bell peppers, chopped red onion, chopped cauliflower to the bean mixture.

 Spicy – Add chopped jalapeno peppers to the nachos before baking them.

Vegan – Use vegan cheese and vegan sour cream for a vegan nachos.


  • Make your own chips by slicing a flour or corn tortilla into 8 wedges, brush with oil and bake until crispy.
  • Parchment paper is optional in this recipe, but it’s great for easy cleanup.
  • Add a drizzle of fresh lime juice to the bean mixture before adding it to the nacho chips for a fresh burst of extra flavor.

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How do you prevent sheet pan nachos from becoming soggy?

Since there is only one layer, the nachos should stay nice and crispy. If they are too soft after cooking, pop them under the broiler for 1 to 2 minutes to crisp them up.

What are some other good vegetarian options for sheet pan nachos?

You can use any combination of ingredients with a meaty texture such as cooked diced portobello mushrooms, cooked quinoa, cooked lentils, chopped walnuts, cashews or cauliflower rice.

Do you like this recipe?

Please leave a comment and a ⭐⭐⭐⭐⭐ rating below!

a picture of sheet pan nachos cooked on a pan with lettuce on top

Easy vegetarian sheet pan nachos

Vegetarian sheet pan nachos are a quick, easy meal that can be on your table in less than 30 minutes.
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 25 minutes

Click on serving size to scale this recipe

Course: Dinner Recipes
Cuisine: Tex-Mex
Keyword: vegetarian sheet pan nachos
Servings: 2
Calories: 393kcal
Author: Anne Lawton
Scale this Recipe 2


  • 24 tortilla chips
  • 1 cup cooked black beans
  • 1/2 tablespoon salsa
  • 4 ounces shredded cheddar cheese
  • 1 1/2 cups shredded lettuce
  • 1/2 cup shredded cabbage


  • arrange the 24 tortilla chips on a baking sheet
  • place 1 cup cooked black beansand 1/2 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 1/2 cups shredded lettuce and 1/2 cup shredded cabbage


This recipe serves 2 for a meal and 4 for an appetizer.
  • 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
Store leftovers in the refrigerator for up to three days
See the article above for recipe tips, variations and more!


Calories: 393kcal | Carbohydrates: 48g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 498mg | Potassium: 535mg | Fiber: 11g | Sugar: 2g | Vitamin A: 3230IU | Vitamin C: 8mg | Calcium: 316mg | Iron: 3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Let us know how it was!

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