Pin 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 started making these nachos on busy evenings when cravings for something fast and delicious struck. It became a staple because everyone could customize with their favorite toppings.
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
- Prepare the Oven:
- Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Season the 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 and Vegetables:
- Scatter the spiced beans over the chips. Evenly distribute the frozen mixed vegetables on top.
- Top with 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.
- Add Toppings and Serve:
- Remove from the oven. Top with spring onions, diced tomato, jalapeño, and cilantro. Serve immediately with sour cream, salsa, and lime wedges on the side.
Pin 
Pin My kids love helping scatter the toppings and fighting over the crispiest corner chips. These nachos bring everyone to the table in minutes.
Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Notes
Swap out cheddar for Monterey Jack or a vegan cheese. Add cooked chicken, beef, or tofu for extra protein. Use any frozen vegetable blend; avoid high-water veggies for best texture.
Nutritional Information (per serving)
Calories: 370. Total Fat: 16 g. Carbohydrates: 47 g. Protein: 13 g.
Pin 
Pin Finish your nachos with fresh lime juice for a zesty touch. Serve piping hot for the best experience!
Recipe Questions
- → How can I make the nachos spicier?
Add extra chili powder in the bean mix or include hot sauce as a topping for more heat.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like bell peppers and corn can be used, but adjust cooking time to ensure they are tender.
- → What cheese works best for melting on top?
Cheddar melts well for a gooey texture, but Monterey Jack or vegan cheese alternatives also work great.
- → Is it possible to add protein to this dish?
Yes, cooked chicken, beef, or tofu can be added for extra protein and heartiness.
- → How should I store leftovers?
Keep leftovers in an airtight container in the fridge and consume within 2 days. Reheat in the oven for best texture.
- → Are the chips gluten-free?
Check packaging labels to ensure tortilla chips are gluten-free as some brands may contain gluten.