Vegetarian Sheet Pan Nachos Recipe – Easy and Delicious!

Vegetarian sheet pan nachos salad is a delicious and simple recipe that is perfect for a family dinner, lunch, or game day snack. These tasty nachos are loaded with black beans and cheese and heated up on a sheet pan then topped with salad ingredients. They are the perfect blend of nachos and salad for a quick and easy dinner to prepare and clean up – perfect for a busy weeknight.

Sheet pan nacho salad on a pan topped with lettuce tomatoes and shredded cabbage

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Mexican food is one of our favorite cuisines, and nachos is on top of the list. They are easy to make and customize. You can load them up with your favorite ingredients, or you can enjoy them plain. 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 vegetarian sheet pan nachos recipe

  • Homemade nachos are customizable, make them any way that you want to.
  • They are made in one pan for easy cleanup!
A picture of the ingredients needed to make sheet pan nachos

What you will need to make loaded veggie nachos

This is a brief summary of the ingredients needed to make this Vegetarian Sheet Pan Nachos 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.

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


How to make this easy sheet pan nachos recipe

Prepare: Line a sheet pan with parchment paper, if you are 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.

  1. Arrange the tortilla chips in a single layer on a parchment-lined baking sheet.
  2. Place the black beans and salsa into a small bowl; mash the beans with afork or potato masher.
  3. Spread the mashed black bean mixture on top of the nacho chips in an even layer
  4. Top the chips with shredded cheese.
  5. Bake the nachos in a preheated (350 degrees f) oven until the cheese melts and the beans are heated through.
  6. Remove the sheet pan nachos from the oven; top with the salad ingredients and serve.

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

Cheddar Cheese – I prefer freshly grated sharp cheddar cheese, over pre-shredded cheese because it doesn’t melt properly. You can experiment 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,

Meat – Make a more hearty version with the addition of meat such as 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 vegan nachos.

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.

Get your ingredients ready in advance. Mash the beans, shred the cheese, and chop the veggies. Store each in separate airtight containers in the fridge for up to two days. When you’re ready to eat, 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 are also really good choices.

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


  • Make your own chips by slicing a flour or corn tortilla into 8 wedges, brush with oil and bake until crispy then top with black beans.
  • 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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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 beans and 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

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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.

Are these nachos gluten-free?

This recipe is gluten-free as written. However, check the ingredient labels to ensure the chips and shredded cheese are also gluten-free.

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