Ultimate Sheet-Pan Nachos
These sheet-pan nachos are built in layers — tortilla chips, seasoned black beans, corn, jalapeños, and plant-based cheese — then baked until crisp and melty. Finished with fresh toppings like guacamole, salsa, and cashew sour cream, the whole thing comes together in under 30 minutes. It feeds a crowd easily and works well for game nights or casual gatherings.
Equipment
- Sheet pan
- Skillet
- Mixing bowls
- Parchment paper
Ingredients
For the Nachos:
- 8 oz tortilla chips choose thick-cut or restaurant-style for extra crispness
- 1 tablespoon olive oil extra virgin, for richness
- 1 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1.5 cups cooked black beans drained and rinsed
- 1 cup vegan cheese shreds cheddar-style recommended
- 2 cups cherry tomatoes halved, preferably organic
- 1 whole jalapeño thinly sliced, seeds removed for less heat
For the Toppings (Optional but Recommended):
- 1 whole avocado diced
- ½ cup vegan sour cream store-bought or homemade
- ¼ cup fresh cilantro chopped
- 1 whole lime cut into wedges for serving
Instructions
- Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper.
- In a skillet over medium heat, add olive oil and sauté onions until translucent, about 5 minutes. Add garlic, cumin, and smoked paprika. Stir until fragrant, about 1 minute.
- Stir in the black beans and cook for another 3–4 minutes, allowing flavors to meld. Remove from heat and set aside.
- Spread half the tortilla chips on the prepared sheet pan. Layer with half the bean mixture, cheese, tomatoes, and jalapeños. Repeat with remaining chips and ingredients to create layers.
- Bake for 15–20 minutes, or until the cheese is melted and bubbly and edges of chips are golden.
- Remove from oven and top with diced avocado, dollops of vegan sour cream, a sprinkle of cilantro, and lime wedges on the side.
Notes
- Swap black beans with pinto or lentils for variation.
- Short on time? Use store-bought seasoned vegan meat or black bean dip as topping.
- For a smoky twist, add chipotle peppers in adobo to the bean mixture.
Nutrition
Calories: 590kcalCarbohydrates: 77gProtein: 13gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 624mgPotassium: 590mgFiber: 11gSugar: 6gVitamin A: 696IUVitamin C: 21mgCalcium: 126mgIron: 4mg
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