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–+ servings
Loaded sheet pan veggie nachos with a dollop of guacamole and sour cream on top.
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5 from 6 votes

Loaded Sheet Pan Veggie Nachos

Crispy corn tortilla chips loaded with melted cheese, black beans and tons of veggies make a great meatless main dish or snack. These loaded veggie nachos are spread out and baked on a sheet pan to ensure that each chip is covered in toppings for the perfect bite.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizers, Main Course, Mains, Snacks
Cuisine: American, Mexican
Servings: 2
Calories: 744kcal
Author: Jessica

Equipment

Ingredients

  • 3 oz sturdy corn tortilla chips
  • ¾ cup canned black beans or pinto
  • ½ tsp taco seasoning optional
  • 1 cups shredded chihuahua cheese
  • ⅓ cup finely diced red bell pepper yellow or orange work too
  • ⅓ cup finely diced red onion
  • ½ cup corn kernels fresh or thawed from frozen
  • 1 cup pico de gallo
  • 1 small avocado
  • 1 lime
  • ¼ cup fresh cilantro half for avocado mash and half for garnish
  • ¼ cup greek yogurt or sour cream
  • your favorite salsa verde, pickled jalapeños or other toppings of choice to taste

Instructions

  • Preheat the oven to 400 degrees f and line a quarter sheet pan or small baking dish with parchment paper.
  • Spread the chips out in an even layer. It's ok if they overlap a little bit but if you're making a bigger batch, use a larger sheet pan or layer the ingredients.
  • Mix taco seasoning into drained black beans. Spoon them over the chips, distributing evenly.
  • Sprinkle about ¾ of the shredded cheese over the chips and beans.
  • Sprinkle the corn kernels, finely diced red pepper and onion over the top of the cheese and add the remaining cheese on top.
  • Bake in the oven for 10-12 minutes until cheese melts. It should be bubbly and maybe even a little bit golden brown in spots.
  • While the nachos are baking, mash avocado in a small bowl and add cilantro, lime juice and salt to taste.
  • Garnish with fresh cilantro, pico de gallo, pickled jalapeños, avocado mash, a dollop of greek yogurt or sour cream and serve immediately.

Notes

This recipe makes a large main course portion for 2 people or a hearty appetizer for 4. 

Nutrition

Calories: 744kcal | Carbohydrates: 79g | Protein: 26g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 1630mg | Potassium: 1036mg | Fiber: 16g | Sugar: 18g | Vitamin A: 2003IU | Vitamin C: 63mg | Calcium: 498mg | Iron: 3mg