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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 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.
- 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!
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).
How to Make Veggie Nachos
- Spread the chips on a sheet pan lined with parchment paper. The chips should be overlapping so there are no gaps.
- Sprinkle the pinto beans over the top of the chips.
- Top the beans with cheese, olives, and jalapenos.
- Bake the nachos for 10 minutes at 400°F or until the cheese is melted.
- Top them with salsa, onions, radishes, and cilantro. Drizzle the avocado crema over the top.
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.
Tip From Dorothy
- 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.
Nachos should be cooked at 400°F in the oven.
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.
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.
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.
Veggie Sheet Pan Nachos Recipe
- 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
- ⅓ 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
- 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.
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!
Last Updated on May 9, 2023