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 made these nachos on a busy weeknight when the fridge was nearly empty, and everyone loved how satisfying and fun they turned out. This recipe has since become our go-to for easy dinners and impromptu game nights.
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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
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Instructions
- Preheat:
- 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 cheese is melted and bubbly, and vegetables are hot.
- Top:
- 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 Whenever we make these nachos, our family gathers around the kitchen island to build their own perfect plate. It's always a cheerful, hands-on moment that gets everyone involved.
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Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Allergen Information
This recipe contains dairy in cheese and sour cream. Always check chip and cheese packaging for possible gluten or other allergens. For vegan or dairy-free options, use plant-based cheese and sour cream.
Nutritional Information
Per serving: Calories 370, Total Fat 16 g, Carbohydrates 47 g, Protein 13 g
Save to Pinterest 
Serve these nachos hot and enjoy them with your favorite dips. Quick cleanup and happy faces guaranteed.
Recipe FAQs
- → Can I substitute the cheese used in this dish?
Yes, Monterey Jack or plant-based vegan cheese alternatives work well to suit different dietary needs.
- → What frozen vegetables are best for this dish?
Mixed vegetables like corn, bell peppers, carrots, and peas are ideal. Avoid high-water content veggies like spinach for better texture.
- → How can I add protein to this dish?
Consider adding cooked chicken, beef, or tofu for extra protein and heartiness.
- → Is it possible to make this dish spicier?
Yes, increase chili powder in the bean seasoning or add hot sauce to taste.
- → What tools are needed to prepare this dish?
A large baking sheet, parchment paper, mixing bowl, and spoon are essential for easy assembly and baking.
