Save 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 tried this recipe when searching for something filling but effortless on a busy evening. It turned out so vibrant and flavorful, everyone asked for seconds.
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 Oven:
- 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 the cheese is melted and bubbly, and vegetables are hot.
- Finish:
- 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 
Save Our family always gathers around the table for nachos night. Kids love picking their favorite toppings, and parents appreciate how quickly it comes together.
Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Allergen Information
Contains dairy. Check chip and cheese packaging for gluten and possible allergies.
Nutritional Information
Per serving: Calories 370, Total Fat 16 g, Carbohydrates 47 g, Protein 13 g
Save 
Save Dig in while the nachos are hot and the cheese is extra melty. Everyone can add their favorite toppings and sauces for a fun meal.
Recipe FAQ
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like bell peppers, corn, and carrots can be used. Just ensure they are chopped small and roasted until tender for the best texture.
- → How do I make this dish vegan?
Replace cheddar cheese and sour cream with plant-based alternatives. You can also swap the beans for a plant-based protein if desired.
- → What spice level does this dish have?
The spice level is mild to moderate due to cumin, smoked paprika, and chili powder. Adjust chili powder or jalapeño quantity to increase heat.
- → Can I prepare this in advance?
While best served fresh for crunchiness, you can prepare the beans and vegetables ahead, then assemble and bake when ready to serve.
- → What can I substitute for cheddar cheese?
Monterey Jack, mozzarella, or vegan cheese melt well and provide similar texture and flavor.