Loaded Veggie Nachos (Sheet Pan Nachos) | Maple + Mango (2024)

Vegetarian Sheet Pan Nachos

I don’t know about you but my ideal nachos are completely loaded up with cheese and lots of toppings. So that’s exactly what we are going to make!

Here’s Why You’ll Love Them

• Super easy to make: Ready in under 30 minutes and a one-pan recipe which means less clean up!
• Guaranteed crowd pleaser: Vegetarian or not, these sheet pan nachos are always a hit! Great for parties and simple get togethers with friends.
• Perfect for snacking: Game day, movie night, family game night, summer evenings on the deck – these veggie nachos are a great snack option!
• Quick and easy weeknight meal: A fun and delicious dinner idea.

Ingredients You’ll Need

You will need the following ingredients to make these delicious veggie nachos…

• Tortilla Chips: Use thicker, sturdy tortilla chips. The thin ones aren’t great for sheet pan nachos since they get soggy easily and aren’t strong enough to hold all these toppings!
• Shredded Cheese: I like to use a mix of Monterey Jack, cheddar and mozzarella. I also prefer to grate my own cheeses since they melt better than the pre-shredded stuff which is coated and it is also more cost effective to buy the blocks.
• Beans: I like to use a can of black beans or pinto beans but you can use any type you like.
• Bell Pepper: I like to use a mix of red and green diced bell peppers.
• Corn: You can use fresh, frozen, canned or roasted.
• Pickled Jalapenos: Adds a nice pop of flavor and heat. Don’t like them? Just leave them out.
• Taco or Fajita Seasoning: To add some flavor to the beans and veggies. I like to use this homemade fajita seasoning.
• Fresh Toppings: Diced tomatoes, red onion, avocado, shredded lettuce and chopped cilantro or green onions are added to the nachos once they come out of the oven for a pop of fresh flavor and texture.
• Serve With: Guacamole, salsa or pico de gallo and sour cream.

Detailed ingredient list and directions located in the recipe card below.

1. Spread the tortilla chips out in an even layer on a large baking sheet that has been lined with parchment paper.
2. Sprinkle half of the shredded cheese over the tortilla chips.
3. Top with black beans or pinto beans, diced red and green bell pepper, corn kernels and pickled jalapenos. Sprinkle over taco or fajita seasoning.
4. Sprinkle over the remaining cheese.
5. Bake for 10 minutes in a 400F (200C) oven or until the cheese is melted and bubbly.
6. Remove from oven and top with the fresh toppings (diced tomatoes, chopped red onion, diced avocado, shredded lettuce and chopped cilantro and/or green onions).

Serve immediately with guacamole, salsa or pico de gallo and sour cream on the side. I prefer to serve these on the side instead of dolloping all over the top since it prevents the nachos from getting soggy and also lets everyone add as little or as much as they like.

Tip: Have all the fresh toppings chopped and ready to scatter over the nachos as soon as they come out of the oven so that you can immediately dig in while the nachos are hot and the cheese is melty.

Possible Variations

There are so many ways to customize your veggie nachos! Here are a few ideas:

• Add different veggies: Switch up the veggies in the recipe. Add what you enjoy or have on hand.
• Use different cheeses: Use your favorite cheese or blend of cheeses that melt well.
• Make it more or less spicy: Don’t like the heat? Just skip the pickled jalapenos. Like it spicy? Add some chopped chili peppers, some spicy cheese or serve with hot sauce and spicy salsa on the side.
• Make a larger batch: Either prepare a second sheet pan or double the quantity on a single sheet pan by adding a second layer of chips and toppings (will need a bit more time in the oven).

Storage Tips

• Leftovers: Nachos are best enjoyed immediately straight out of the oven. But if there are leftovers, you can store them in the fridge for up to 3 days. To avoid them getting too soggy and make them easier to reheat, scoop the fresh toppings off and store separately.
• Reheating: To reheat, place the nachos onto a baking sheet and bake for about 10 minutes at 350F (180C). The chips will crisp back up but don’t tend to be as crisp the second time around. Feel free to add some extra cheese and perhaps some new fresh toppings when they come out of the oven.

A Few Questions Answered

More Vegetarian Tex-Mex Recipes To Try

• Halloumi Fajitas
• Homemade Nacho Cheese Sauce (or try this Vegan Nacho Cheese Sauce)
• Fajita Veggies
• Looking for a margarita to pair with your nachos? Try this Passion Fruit Margarita or these Triple Citrus Frozen Margaritas.

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