These Loaded Vegetarian Sheet Pan Nachos are exactly what you think. Tons of flavor that explode in your mouth with each bite. Melted cheese on top that blends it all together. An easy and quick weeknight dinner or the perfect appetizer for a party!
These are also a great meal to serve during football Sundays! Invite everyone over for a Sunday funday and make sure to serve this dish! I promise your friends and family will be asking for the recipe before they walk out the door.
The holiday season will be here before we know it and you most likely will have some get together that you will be attending! If not, have your own holiday party with just your family. Whatever the occasion might be, this is the dish you need to sign up to bring or make for the fam! Who doesn't love nachos? When they are fully loaded is even better!
These nachos were inspired by my other Mexican dishes. If you also love Mexican dishes like myself then you MUST try my Healthy Stuffed Peppers with Ground Turkey recipe or my Healthy Chicken Quesadillas!
Ingredients to make these nachos
Below is a picture of the ingredients you will need to make this insanely delicious meal!
- tortilla chips - you can use whole wheat or regular here. Whichever you prefer!
- cheddar cheese - it's better for you if you shred your own cheese instead of buying pre-shredded because yes even cheese has added preservatives to it's packaging. When you shred your own it's fresher and has a creamier taste.
- black beans - drained and rinsed
- avocado - remove the skin and pit before dicing
- tomatoes - fresh and diced, use a serrated knife to chop up your tomatoes
- red onion - diced
- jalapeno - seeds and stem removed and diced. This ingredient is optional. If you are not a fan of spice then don't use it. I have made this recipe with and without a jalapeno and it's delicious both ways.
- lime - juiced. I prefer juicing my own limes. Here is a manual juicer I use that is super easy and stores well in my drawers. Manual Juicer
- cilantro - fresh and diced into tiny pieces
How to make these sheet pan nachos
Start by preheating your oven to 350 degrees Fahrenheit.
Next, make the salsa. In a small bowl mix together tomatoes, onion, jalapeno, lime juice, cilantro, cumin, garlic powder, and salt. Set aside. Then, make your nachos. Line a baking pan with your tortillas, and sprinkle with cheese and black beans.
Sprinkle the salsa on top of the cheese and black beans and bake for about 5 minutes or until cheese is melted. Remove from oven and scatter your avocado on top before serving.
Hint: Make sure you fully coat the baking pan with the tortilla chips before adding the toppings to prevent sticking. Can also line with parchment paper or spray with cooking spray to avoid sticking, as well!
Extra toppings to try
If you are feeling adventurous and want to add something extra here are a few of my suggestions to try out!
- sour cream or plain greek yogurt
- fire roasted corn
- ground turkey, beef or chicken if you don't want vegetarian
- parsley instead of cilantro
- radishes
- scallions
- refried beans
- romaine lettuce
- chopped portobello mushrooms
The possibilities are endless! Whatever you choose your flavor will be bomb! This is the perfect recipe to make on a busy weeknight or even as an appetizer for a party!
How to serve nachos
I have found that the easiest way to serve these delicious cheesy nachos is to place two oven mitts or pads on the counter or table and put the baking tray directly on top of those. Let tray cool a little if serving to children and let everyone go crazy pulling apart the nachos they want to devour.
If you are serving as an appetizer and want to make it fancier place some tongs and small plates or these cool paper food trays down next to tray and let everyone remove the nachos they want to eat before scarfing down and going back for more 😉
Tips and FAQ's
Yes you can! They won't ever be as good as the first time, but you can surely save your delicious nachos to the next day. Put the nachos in an airtight plastic bag, making sure there is no air in the bag when you seal it. Store in your fridge for up to one more day.
Preheat oven to 350 degrees farenheit. Remove nachos from fridge and slide onto a baking sheet. Remove any cold ingredients that were left on top of nachos, like sour cream, plain greek yogurt, lettuce. Can sprinkle more cheese on top if desired and reheat for 5 minutes. Add cold ingredients back on and devour.
Make sure you put your cheese down first to act as a shield from the rest of your ingredients.
Other Mexican dishes you will LOVE
If you give this recipe a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Vegetarian Sheet Pan Nachos
Equipment
- baking pan
Ingredients
- 1 bag tortilla chips
- 1 cup shredded cheddar cheese I advise to shred your own cheese and buy a block of cheese.
- 1 15 oz can black beans drained and rinsed
- 1 avocado skin peeled off, pit removed, and diced
- 1½ cups diced tomatoes
- ¼ cup red onion diced
- 1 tbsp diced jalapeno removed stem and seeds before dicing (this ingredient is optional depending on if you like spice or not)
- 1 lime juiced
- 1 tbsp cilantro diced
- 1 tsp cumin
- 1 tsp garlic powder
- kosher salt to taste
Instructions
- Preheat oven to 350°. Line a baking pan with parchment paper and set aside.
- In a small mixing bowl make your salsa. Combine tomatoes, onion, jalapeno, lime juice, cilantro, cumin, garlic powder, and salt. Mix to combine and set aside.
- Make your nachos. Lay all your tortillas on your prepared baking sheet. If you aren't using parchment paper make sure all your tortillas are spread out covering the entire pan to prevent sticking. Sprinkle with your cheese and black beans.
- Take your salsa and using a spoon scoop out spoonfuls and evenly distribute covering your nachos.
- Bake for 5 minutes or until your cheese is melted.
- Remove from oven and top with your avocados. Go Ham!
Notes
- When draining your black beans, I have found it easiest to drain and rinse them in a colander.
- When juicing your lime, if you don't own a juicer hold your lime skin side down when squeezing it to prevent seeds from falling out into your nachos
- How can my kids help? Have your kids help spread everything out on the baking tray before cooking!
This is the best recipe ever. Making this was so easy and a boost to my confidence when cooking. I used Blue organic corn tortilla chips and all other ingredients plus mushrooms. The salsa added the extra kick!! We loved it!
Thanks Jillian 👌
This tasted so delicious and healthy!
Really hit the spot! Thanks for another creative and fun meal!!
You’re welcome 🙂
I’m so glad to hear you loved it! Mushrooms sound so good added in. Will definitely need to try that next time 🙂