These vegetarian nachos are what weeknight snack dreams are made of—stretchy cheese, crispy chips, and just enough veggies to make you feel good about eating the whole pan. They are all about balance: stretchy, gooey cheese meets crispy tortilla chips, while the veggies and beans add pops of freshness and heartiness. Plus, they’re customizable, so everyone can make them their own. Trust me, you’ll want to dive in straight from the pan—no plates needed!
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💭 Your new favorite nachos of all time!
These nachos are quick, colorful, and ridiculously easy to customize. Plus, they’re served straight off the sheet pan, which means fewer dishes. Who doesn’t want that?
The first time I made these, I was worried the meat-eaters in the group would complain—but instead, they were so busy devouring the cheesy, crunchy goodness that not a single chip was left. I promise, these nachos are anything but boring, and they’re guaranteed to make you the hero of snack time!
Love easy finger foods? Try my sweet potato skins, smashed potatoes, and stuffed mushrooms for your next party.
📋 Ingredients and notes
To make these veggie nachos, you’ll need tortilla chips, red onions, corn kernels, Monterey Jack cheese, bell pepper, jalapeno pepper, and black beans. For the toppings, you can use sliced grape tomatoes, salsa, green onions, sliced avocados, and fresh cilantro.
Make vegan nachos
There’s only one ingredient you need to change to make this recipe vegan: the cheese. You can substitute it with vegan cheese or skip it altogether.
Shruthi’s Top Tip
Thin chips can get soggy quickly, so opt for thicker tortilla chips (or make homemade tortilla chips) for better support. Plus, no chip left behind! Make sure each chip has a little bit of everything to avoid sad, plain chips at the bottom.
- Pre-shredded cheese has anti-caking agents that can make it less melty—grate your own for that perfect stretchy cheese pull.
- Microwave the beans for 30 seconds before adding them to the nachos. This prevents cooling the chips while baking.
- Tomatoes, avocado, and cilantro taste best when fresh and vibrant, not baked.
- If you love spice, don’t toss those seeds—they pack the real heat!
Variations & Substitutions
- Tortilla chips. Use thick, sturdy tortilla chips that can hold the toppings without breaking. I like to make my own tortilla chips when I have the time!
- Black beans. Pinto beans, kidney beans, or even refried beans work great as substitutes, and you can skip the beans altogether if you prefer.
- Cheese. Substitute Monterey Jack with cheddar, pepper jack, a Mexican blend cheese, or other melty cheeses.
- Jalapeño. Skip the jalapeño for a milder flavor or add extra if you love spice. You can also use serrano peppers for more heat or pickled jalapeños for a tangy flavor.
- Additional toppings. Get creative with additional toppings like sour cream, spicy guacamole, pico de Gallo, black olives, lime juice, or Greek yogurt.
📖 How to make sheet pan nachos
Step 1:
Preheat your oven to 375°F (190°C) and line a half sheet pan with parchment paper for easy cleanup.
Step 2:
Spread an even layer of tortilla chips across the pan.
Step 3:
Sprinkle on the black beans, red onion, bell pepper, corn, shredded cheese, whites of the green onion, and jalapeño slices.
Step 4:
Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly.
Step 5:
Remove the nachos from the oven and add your desired fresh toppings, such as tomatoes, green onions, cilantro, avocado, or salsa. Drizzle with lime juice!
Step 6:
Serve hot and enjoy.
🍴 How to serve loaded veggie nachos
These sheet pan nachos are perfect as a snack or a satisfying meal! They’re my go-to for game days when I need something quick and easy that everyone will devour. I love pairing them with guacamole salsa, sour cream, mango salsa, queso, or a zesty avocado crema for an extra burst of flavor. Whether it’s a party or a cozy night in, these nachos always hit the spot!
🍴Storage and reheating suggestions
Unfortunately, nachos do not store well, since the chips get soggy quickly. Please enjoy these within an hour or two of making them. They are best fresh and hot from the oven!
🍴 More game day recipes
If you like this recipe, check out my other game day finger foods:
Air Fryer Nachos
Sweet Potato Skins
Vegetarian Stuffed Mushrooms
Air Fryer Smashed Potatoes
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Vegetarian Nachos
Equipment
- 1 half sheet pan
- 1 Parchment paper
Ingredients
- 10 oz tortilla chips, 1 medium bag
- 15 oz can black beans, rinsed and drained
- ½ red onion, finely diced
- 1 red Bell pepper, finely diced
- ½ cup corn kernels
- 8 oz Monterey Jack cheese, shredded
- 1 jalapeno pepper, thinly sliced
Optional Toppings
- ½ cup grape tomatoes, quartered
- ¼ cup green onions, chopped, whites and greens separated
- 2 tablespoons cilantro
- 1 avocado, sliced
- 1 cup salsa, adjust amount to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a half sheet pan with parchment paper for easy cleanup.
- Spread an even layer of tortilla chips across the pan. Sprinkle on the black beans, red onion, bell pepper, corn, shredded cheese, whites of the green onion, and jalapeño slices.
- Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly.
- Remove the nachos from the oven and add your desired fresh toppings, such as tomatoes, green onions, cilantro, avocado, or salsa.
- Serve hot and enjoy.
Notes
- Consider adding roasted sweet potatoes, cooked quinoa, or even a dollop of seasoned black bean dip for a heartier dish.
- Microwave the beans for 30 seconds before adding them to the nachos. This prevents cooling the chips while baking.
- Tomatoes, avocado, and cilantro taste best when fresh and vibrant, not baked
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These nachos are amazing! So cheesy and packed with delicious toppings. I love how easy they are to customize!