Pin It 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 night when I wanted something filling and flavorful without much prep. Since then, this has become my go-to for effortless weeknight dinners everyone enjoys.
Ingredients
- Tortilla chips: 200 g (7 oz)
- Black beans: 1 can (400 g / 14 oz), rinsed and drained
- Ground cumin: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Chili powder: 1/4 tsp
- Salt and pepper: To taste
- Mixed frozen vegetables: 300 g (2 cups), e.g., corn, bell peppers, carrots, peas
- Shredded cheddar cheese: 150 g (1 1/2 cups)
- Spring onions: 2, thinly sliced
- Tomato: 1 medium, diced
- Jalapeño (optional): 1 small, thinly sliced
- Fresh cilantro: Chopped
- Sour cream: To serve
- Salsa: To serve
- Lime wedges: For serving
Instructions
- Preheat the oven:
- Set oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Season the beans:
- In a bowl, toss rinsed beans with cumin, smoked paprika, chili powder, salt, and pepper.
- Arrange the chips:
- Spread tortilla chips evenly across the prepared baking sheet.
- Add beans:
- Scatter spiced beans over the chips.
- Add frozen vegetables:
- Evenly distribute mixed frozen vegetables on top.
- Add cheese:
- Sprinkle shredded cheddar cheese over everything.
- Bake:
- Bake for 12–15 minutes, until cheese is melted and bubbly, and vegetables are hot.
- Finish and serve:
- Remove from oven. Top with spring onions, diced tomato, jalapeño, and cilantro. Serve with sour cream, salsa, and lime wedges.
Pin It These nachos always bring everyone into the kitchen at once—it's a crowd-pleaser for game nights and weekend family movie marathons.
Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Allergen Information
Contains dairy (cheese, sour cream). Check packaging for potential gluten, or use plant-based cheese and sour cream for vegan needs.
Nutritional Information
Calories: 370 per serving, Total Fat: 16 g, Carbohydrates: 47 g, Protein: 13 g
Pin It Make these nachos your own with your favorite toppings: every batch turns out delicious and satisfying.
Recipe FAQs
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables like bell peppers and corn work well; just chop them into small pieces for even cooking alongside the beans.
- → How can I make this dish vegan?
Substitute the cheddar cheese and sour cream with plant-based alternatives to keep it dairy-free and vegan-friendly.
- → What can I use to add extra protein?
Cooked chicken, beef, or tofu can be added before baking for an additional protein boost.
- → Is there a way to make the nachos spicier?
Increase the amount of chili powder or add sliced jalapeños and hot sauce to suit your preferred heat level.
- → How do I prevent soggy chips?
Use sturdy tortilla chips and avoid watery vegetables like spinach; spreading ingredients evenly helps keep chips crisp.