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 first made these nachos on a busy evening after searching for something easy that everyone would enjoy, and they instantly became a go-to meal in our house.
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 (e.g., 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
- Preheat Oven:
- Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- Spice Beans:
- In a bowl, toss the rinsed beans with cumin, smoked paprika, chili powder, salt, and pepper.
- Arrange Chips:
- Spread the tortilla chips evenly across the prepared baking sheet.
- Add Beans:
- Scatter the spiced beans over the chips.
- Add Veggies:
- 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.
- Add Toppings:
- 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.
Pin My kids love to help sprinkle the cheese and choose their favorite toppings, making nacho night a fun family tradition.
Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Allergen Information
Contains dairy. Check chip and cheese packaging for gluten or other allergens. For dairy-free, use plant-based alternatives.
Nutritional Information (per serving)
Calories: 370, Total Fat: 16 g, Carbohydrates: 47 g, Protein: 13 g
Pin These nachos are the perfect shareable snack: ready in minutes and always a crowd pleaser.
Recipe Q&A
- → Can I substitute the cheddar cheese?
Yes, Monterey Jack or vegan cheese options work well and maintain a creamy melt atop the nachos.
- → Are frozen vegetables suitable for this dish?
Absolutely. Mixed frozen vegetables like corn, bell peppers, carrots, and peas hold up well when baked and add vibrant texture.
- → How can I make this dish spicier?
Increase the chili powder or add sliced jalapeño or hot sauce for extra heat and flavor complexity.
- → Is it possible to add protein options?
Yes, cooked chicken, beef, or tofu can be added before baking to enhance the protein content.
- → What is the best way to prevent soggy chips?
Use a baking sheet lined with parchment and bake at a high temperature so the cheese melts quickly and veggies stay crisp without releasing too much moisture.