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Veggie sheet pan nachos topped with all the fixings
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Veggie Sheet Pan Nachos Recipe

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 Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Main Course, Snack
Cuisine: American, Mexican
Servings: 6 servings
Calories: 456kcal
Author: Dorothy Kern
Cost: $10


  • 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


  • 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.


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.


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