My family's all-time favorite vegetarian sheet pan nachos. Loaded with our favorite vegetables, takes under 30 minutes to prepare, and tastes phenomenal. Great for quick dinners, game day, parties, or snacking with family and friends!
Fun Fact About Me
I had no idea what Mexican food was like until I came across Tarla Dalal's Mexican Cooking book while strolling in a book store. I was always curious about what people from around the world cook and eat.
Bought and kept Tarla Dalal's cookbook as a treasure for many years. Also, brought the book along with me to the US lol.
The books and recipes I used to follow back home in India were more of a fusion Mexican rather than authentic. We cooked with whatever ingredients we had available and still made it taste wonderful! 😉
You might not always have everything but you make it work with whatever you have in the kitchen. That's what makes you a skilled chef, home-cook, or a good cook. You don't need fancy ingredients to be a good cook in your kitchen :).
What's in This Vegetarian Sheet Pan Nachos:
This recipe is our favorite way to eat veggies. My kids love eating the vegetable in nachos.
Guacamole is our favorite topping. Mind you, we are not vegetarians but I love incorporating more vegetables into our diet. You are more than welcome to incorporate taco meat or other meat protein if you like.
Produce and Condiments for Sheet Pan Nachos:
- Tortilla Chips: any tortilla chips would work great for nachos. I prefer corn tortilla chips.
- Tomato: I am using cherry tomato for this recipe. Love the slight tang of chopped cherry tomatoes on nachos.
- Red Onion: thinly sliced red onion gives a great kick to this recipe.
- Avocado: I am using homemade guacamole and chopped avocado for this recipe. You may purchase the store-bought guacamole if you like.
- Black Beans: I am using one can of low sodium black beans, rinsed and drained.
- Corn: I make these nachos quite often since my kids enjoy having them. Whenever I have leftover boiled corn on a cob I make nachos, other times, I like to boil frozen corn.
- Hot Sauce: we like food spicy. When I say spicy, we are talking about real-deal habanero spicy ;). I have tried so many varieties of Mexican hot sauces. My personal favorite is El Yucateco's Picante Roja de Habanero. You do you! Use your favorite hot sauce.
Use vegan dairy options to make the recipe vegan diet friendly.
- Cheese: Shredded Monterey jack or cheddar would work great with nachos.
- Sour Cream: love the creamy texture of sour cream as a nacho topping.
Tips for Vegetarian Sheet Pan Nachos:
- Pickled onion tastes great as a nacho topping. Pickle them with a squeeze of lemon or lime juice and a pinch of salt. Let it sit in the refrigerator for 15 minutes to an hour for the best taste.
- Coarsely grind garlic and jalapeno or serrano in a mortar and pestle for great tasting homemade guacamole.
- It takes about 5 to 6 minutes to bake the nachos in a preheated oven. No worries if you forgot to preheat the oven. It takes about 8 to 10 minutes depending on the oven to melt the cheese at 400 F.
Vegetarian Nacho Toppings:
Sheet pan nachos are so easy to prepare. Add your favorite vegetable or meat toppings. Black or green olives, radish, pickled turnip, and peppers.
Protein Nacho Toppings:
Taco seasoned ground beef, chicken, or tofu are great topping options. Chicken or Beef fajitas would be great as well.
Kitchen Tools You’ll Need:
More Side Dish and Snack Ideas
Vegetarian Sheet Pan Nachos
- 1 bag tortilla chips , or enough to cover the sheet pan
- 1 ½ cups shredded Monterey Jack or Cheddar cheese , or your favorite cheese mix
- 1 can black beans , drained and rinsed
- ½ cup cooked corn
- ½ cup Guacamole
- 2 to 3 tablespoons Sour Cream , optional
- ½ cup chopped cherry tomatoes
- ½ cup chopped Avocado
- ¼ cup thinly sliced red onions , see tips
- ¼ cup chopped cilantro
- 2 tablespoons hot sauce , optional
- 2 small avocadoes
- ¼ cup diced onion
- ¼ cup diced tomatoes
- 1 small lime
- 2 tablespoons chopped cilantro
- 1 small grated garlic clove , optional
- ½ teaspoon black pepper or diced jalapeno , see tips
- ½ teaspooon salt or to taste
- Mash 2 avocadoes in a medium bowl. Add grated garlic, squeezed lime juice, salt, and pepper. Mix everything well.
- Add chopped tomato, onion, and cilantro. Stir well to combine. Cover the bowl with plastic wrap or a lid and refrigerate until nachos are ready.
- Preheat the oven at 400 F. Line a large baking sheet with parchment paper(see tips).
- Place tortilla chips on the baking sheet in a single layer. Top it off with black beans, corn, and cheese.
- Bake it in a preheated oven for 6 to 7 minutes or until cheese is melted(see tips).
- Top it off with tomatoes, onions, guacamole, cilantro, sour cream, and hot sauce. Serve it immediately.