Save 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.
The first time I made these nachos, my family was thrilled at how easy dinner could come together from ingredients we already had in the kitchen. It's now a favorite for busy evenings when everyone wants something fun and satisfying.
Ingredients
- Base: 200 g (7 oz) tortilla chips
- Beans: 1 can (400 g / 14 oz) black beans, rinsed and drained, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp chili powder, salt and pepper (to taste)
- Frozen Vegetables: 300 g (2 cups) mixed frozen vegetables (corn, bell peppers, carrots, peas)
- Cheese: 150 g (1 1/2 cups) shredded cheddar cheese
- Toppings: 2 spring onions (thinly sliced), 1 medium tomato (diced), 1 small jalapeño (thinly sliced, optional), fresh cilantro (chopped), sour cream (to serve), salsa (to serve), lime wedges
Instructions
- Preheat & Prepare:
- Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Season Beans:
- In a bowl, toss the rinsed beans with cumin, smoked paprika, chili powder, salt, and pepper.
- Layer Chips:
- Spread the tortilla chips evenly across the prepared baking sheet.
- Add Beans:
- Scatter the spiced beans over the chips.
- Add Veggies:
- Evenly distribute the frozen mixed vegetables on top.
- Add Cheese:
- Sprinkle the shredded cheddar cheese over everything.
- Bake:
- Bake for 12–15 minutes, until the cheese is melted and bubbly, and vegetables are hot.
- Finish Topping:
- Remove from the oven. Top with spring onions, diced tomato, jalapeño, and cilantro.
- Serve:
- Serve immediately with sour cream, salsa, and lime wedges on the side.
Save 
Save Sharing these nachos around the big kitchen table always gets the family talking and laughing together. It's a hands-on meal that brings everyone together.
Required Tools
Large baking sheet, parchment paper, mixing bowl, spoon
Allergen Information
Contains dairy (cheese, sour cream). Check chip and cheese packaging for potential gluten or other allergens. For vegan/dairy-free, use plant-based cheese and sour cream alternatives.
Nutritional Information (per serving)
Calories: 370, Total Fat: 16 g, Carbohydrates: 47 g, Protein: 13 g
Save 
Save Make these nachos your own by mixing up veggies and toppings. They're always a hit whether it's a snack night or a casual dinner.
Recipe FAQs
- → Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can replace frozen ones but adjust cooking time to ensure even heating without sogginess.
- → What cheese options work well for topping?
Cheddar provides a classic melty texture, but Monterey Jack or plant-based cheeses are great alternatives.
- → How can I make the dish spicier?
Increase chili powder in the bean seasoning or add hot sauce and jalapeños as toppings for more heat.
- → Is this suitable for vegetarians?
Yes, the dish is vegetarian and can be made vegan by swapping dairy cheese and sour cream with plant-based versions.
- → What are some protein additions I can add?
Cooked chicken, beef, or tofu can be incorporated for extra protein if desired.