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This easy Sheet Pan Nachos recipe is better than any restaurant! Making nachos at home is easier than you think, and you can customize them with your favorite toppings. Veggie Nachos are loaded with vegetables, cheese, salsa, and garnishes – they are so easy to make. They’re perfect for parties, game days, or a fun Friday night dinner!

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Veggie sheet pan nachos topped with all the fixings
Table of Contents
  1. Veggie Sheet Pan Nachos Recipe
  2. Ingredients in Sheet Pan Nachos
  3. How to Make Veggie Nachos
  4. How Long to Bake Sheet Pan Nachos
  5. Substitutions
  6. Expert Tips
  7. FAQ
  8. More Savory Recipes with Veggies to Try
  9. Veggie Sheet Pan Nachos Recipe Recipe

Veggie Sheet Pan Nachos Recipe

Where are my nachos fans? Because I have the best sheet pan nachos recipe for you today – it’s loaded with veggies, beans, cheese, and garnishes and all of it bakes on a sheet pan in the oven.

They’re so good you might not want to go out for nachos again. I mean, why go to a busy restaurant when you can stay home with your favorite people and make a batch yourself? It’s so easy, I promise, and way better than a restaurant.

  • This is an easy sheet pan nachos recipe. Every chip has the perfect number of toppings, and the nachos bake in the oven for 10 minutes!
  • The recipe I’m sharing is for vegetarian nachos, and it’s loaded with flavors, different textures, and colors for the best homemade nachos ever.
  • Even better, you can easily adapt this recipe based on what you have on hand – add and substitute your favorite toppings, and you can make them on repeat and never have them the same way twice.

This is such a fun dinner to make with the family or serve them up as a snack for parties, movie night, or game day get-togethers. You are going to love them!

Overhead shot of all ingredients needed for veggie sheet pan nachos

Ingredients in Sheet Pan Nachos

  • Tortilla Chips: Use your favorite brand.
  • Beans: I used Pinto Beans but you can also use black beans – drain and rinse them!
  • Cheese: Shredded cheddar cheese for topping – substitute Monterey Jack if you prefer! You’ll also need cotija cheese or feta cheese for topping.
  • Chopped vegetables like mushrooms, corn, bell peppers, whatever you like!
  • Toppings: Use what you like, but we added sliced black olives, pickled jalapeños, diced regular and pickled red onions, radishes, green onion, and cilantro.
  • Sauces: Salsa (use your favorite or my homemade salsa recipe) and a drizzle of Avocado Crema or sour cream (or even guacamole).
Overhead shot of four images showing process of building sheet pan nachos

How to Make Veggie Nachos

  1. Spread the chips on a sheet pan lined with parchment paper. The chips should be overlapping so there are no gaps.
  2. Sprinkle the pinto beans over the top of the chips.
  3. Top the beans with cheese, olives, and jalapenos.
  4. Bake the nachos for 10 minutes at 400°F or until the cheese is melted.
  5. Top them with salsa, onions, radishes, and cilantro. Drizzle the avocado crema over the top.
Close up shot of veggie sheet pan nachos

How Long to Bake Sheet Pan Nachos

Sheet pan nachos only need about ten minutes to bake at 400°F. Once the chips are toasty and the cheese is melted, they’re ready!

Substitutions

The best part about nachos is you can easily swap toppings based on what you have on hand! Here are some ideas if you want to switch up the recipe:

  • Vegetables: So many options! I recommend using veggies that don’t need much cooking time – similar to ones you might use on pizza.
  • Meat: Cooked chicken, seasoned ground beef, ground turkey, crispy bacon… all of these are great options.
  • Cheese: Swap the cheddar cheese for any good melting cheese that you like. Monterey Jack, pepper jack, provolone, and different kinds of cheddar are just a few ideas. Or, add some creamy queso!
  • Beans: Black beans, kidney beans, white beans, or any beans you like will work.
  • Garnishes: Switch the avocado crema sauce for guacamole and sour cream.
  • Vegetables: So many options! I recommend using veggies that don’t need much cooking time – similar to ones you might use on pizza.
  • Meat: Cooked chicken, seasoned ground beef, ground turkey, crispy bacon… all of these are great options.
  • Cheese: Swap the cheddar cheese for any good melting cheese that you like. Monterey Jack, pepper jack, provolone, and different kinds of cheddar are just a few ideas. Or, add some creamy queso!
  • Beans: Black beans, kidney beans, white beans, or any beans you like will work.
  • Garnishes: Switch the avocado crema sauce for guacamole and sour cream.
Veggie sheet pan nachos next to a cookbook

This recipe comes from one of my new favorite cookbooks: Meat to the Side by Liren Baker from Kitchen Confidante. It’s a plant forward guide to bringing more balance to your plate. Not all the recipes are vegetarian – rather the meat is to the side. It’s a great guide for how to start reducing your meat intake, something we’re really trying to work on.

Expert Tips

  • Use thick tortilla chips for the best nachos that won’t fall apart. You want sturdy ones that can handle all the delicious toppings.
  • Cotija cheese is a Mexican crumbling cheese. You can find it at most grocery stores, but if you can’t, use feta cheese instead. It has a similar salty flavor and crumbled texture.
  • I love the pickled onions on these veggie nachos! It’s easy to make a batch yourself – all of the details are in the recipe card – or omit them.
Close up shot of veggie sheet pan nachos

FAQ

What temperature should you cook nachos at?

Nachos should be cooked at 400°F in the oven.

How do you make nachos not soggy?

First, use sturdy tortilla chips. Thin ones tend to get soggy. Also, don’t go too crazy with toppings – especially wet toppings like salsa, queso, and avocado crema. Too many toppings will make even thick tortilla chips soggy.

How to store nachos?

Leftover sheet pan nachos should be stored in an airtight container in the refrigerator. The chips will soften, so they won’t have that nice crispy texture, but they’re still delicious. Also, reheat them in the oven instead of the microwave for the best results.

Can you make nachos ahead of time?

I don’t recommend making nachos ahead of time. The longer the toppings sit on the chips, the soggier and softer they’ll get.
Instead, there are parts that you can assemble ahead, like the pickled onions and avocado crema. You can also slice and prep the vegetables and other toppings, so they’re ready to go when you’re ready to bake the nachos.

More Savory Recipes with Veggies to Try

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Veggie sheet pan nachos topped with all the fixings

Veggie Sheet Pan Nachos Recipe

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Veggie Sheet Pan Nachos are perfect for parties, game days or a fun Friday night dinner! They’re loaded with veggies, beans, cheese, and garnishes and all of it bakes on a sheet pan in the oven.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 6 servings
Serving Size 1 serving

Ingredients
 

  • 10 ounces thick tortilla chips
  • 1 15-ounce can pinto beans, drained and rinsed
  • 2 cups shredded cheddar cheese
  • 1 cup chopped or sliced vegetables of choice see note
  • ½ cup cotija or feta cheese plus more for topping
  • cup sliced black olives
  • ¼ cup pickled jalapenos
  • ½ cup salsa
  • ¼ cup pickled red onions see note
  • ¼ cup finely diced red onion
  • ¼ cup thinly sliced radishes
  • ¼ cup sliced green onions
  • ¼ cup chopped fresh cilantro
  • Avocado Crema

Instructions

  • Preheat oven to 400°F.
  • Line a sheet pan with parchment paper and spread the tortilla chips in an even layer, lightly overlapping the chips so there aren’t any gaps.
  • Spread the pinto beans evenly over the chips, followed by the cheddar cheese, vegetables, cotija or feta cheese, olives, and pickled jalapenos. Bake about 10 minutes, or until cheese is melted.
  • Top with salsa, onions, radishes, cilantro, and crema sauce. Serve hot.

Recipe Notes

Vegetables: Use any kind you like, mushrooms or bell peppers, corn, etc.
Pickled red onions: You can omit or make your own by stirring together ¾ cup distilled white vinegar with ¼ cup water, 2 tablespoons granulated sugar, and 1 ½ teaspoons Kosher salt until the sugar and salt dissolves. Place 1 medium red onion that’s been thinly sliced into a jar and top with liquid to cover. Sit at room temperature for at least 1 hour before using. Store in refrigerator for up to 2 weeks.
Add diced chicken, taco meat, ground turkey or beef or any protein if you want. You can substitute any kind of bean. Omit the crema and use guacamole or sour cream or both.

Recipe Nutrition

Serving: 1serving | Calories: 456kcal | Carbohydrates: 41g | Protein: 16g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 915mg | Potassium: 303mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2289IU | Vitamin C: 7mg | Calcium: 405mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Appetizer, Main Course, Snack
Cuisine American, Mexican
Author Dorothy Kern
Keyword nachos, vegetables

Once you take these vegetarian nachos out of the oven, they’ll be gone in no time! There won’t be a chip left – Enjoy!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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