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Here’s what you need for loaded veggie nachos. Gather these items to make your dish shine: - 1 large bag of tortilla chips - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, finely chopped - 1 jalapeño, sliced (optional for spice) - 2 cups shredded cheddar cheese - 1 cup guacamole - 1 cup sour cream (or a plant-based alternative) - 1/4 cup fresh cilantro, chopped - 1 tablespoon olive oil - 1 tablespoon taco seasoning - Salt and pepper to taste Each ingredient adds to the flavor and fun. Tortilla chips are the base. They hold all the goodness. Black beans add protein and texture. Corn gives a sweet crunch. The bell peppers and onion bring color and flavor. If you like heat, add jalapeño. Cheddar cheese melts beautifully and ties everything together. Guacamole and sour cream bring creaminess. Fresh cilantro adds a bright touch. Olive oil and taco seasoning enhance the veggies. Salt and pepper round out the taste. With this list, you can create a tasty party treat that everyone will love! {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Line a large baking sheet with parchment paper for easy cleanup. - In a mixing bowl, combine diced red and green bell peppers, corn, and red onion. - If you like spice, add sliced jalapeño. - Drizzle with olive oil and sprinkle taco seasoning. - Toss the mixture to coat all the veggies. - Season lightly with salt and pepper. - Spread a large layer of tortilla chips evenly across the baking sheet. - Make sure they are spread out well to hold all the toppings. - Scatter the rinsed and drained black beans evenly over the chips. - Spoon the seasoned veggie mixture on top of the chips and beans. - Ensure an even distribution of all the veggies. - Generously sprinkle the shredded cheddar cheese over everything. - Cover every corner because more cheese is always better! - Transfer the sheet pan to the preheated oven. - Bake for 15 to 20 minutes. - Look for the cheese to melt and bubble, with a slightly golden color. - Once done, remove the nachos from the oven. - Let them cool for a few minutes. - Then dollop guacamole and sour cream on top. - Finally, sprinkle with fresh cilantro for a burst of flavor! To ensure even cheese melting, make sure to cover all areas with cheese. I like to use two cups of shredded cheddar to create a thick layer. This way, every chip gets its fair share of gooey goodness. Keep an eye on the baking time. You want the cheese melted and slightly golden, not burnt. The best way to layer ingredients is to start with a solid base of tortilla chips. Spread them evenly across the sheet pan. After that, add black beans, followed by your seasoned veggies. This order helps prevent soggy chips. Lastly, make sure to sprinkle cheese generously over the top. For presentation, I often serve nachos right on the baking sheet. It adds a fun, casual vibe. If you want to elevate the look, transfer them to a large platter. Garnish with extra cilantro and lime wedges. This adds color and freshness! As for accompaniments, guacamole and sour cream are must-haves. They balance the flavors well. You can also offer salsa or pico de gallo for a zesty kick. Adding a side of pickled jalapeños provides an extra layer of flavor. Pro Tips Layer for Distribution: Make sure to layer the ingredients evenly across the tortilla chips to ensure every bite is packed with flavor. This way, no chip is left behind! Cheese Choice: For a more complex flavor, consider blending different types of cheese such as Monterey Jack or pepper jack with the cheddar. This adds depth and an extra kick! Customize Your Heat: If you want to control the spice level, adjust the amount of jalapeño or use mild salsa instead. You can also offer hot sauce on the side for those who like it spicy! Freshness Matters: Always use fresh cilantro and toppings right before serving to maintain their vibrant color and flavor. This will enhance the overall presentation of your nachos! {{image_2}} You can easily change this recipe to meet different diets. For a plant-based or vegan version, swap the cheddar cheese for a dairy-free alternative. Many brands offer great vegan cheeses that melt well. For the sour cream, you can use a plant-based version, like cashew or coconut cream. They add creaminess without dairy. If you need gluten-free options, check your tortilla chips. Many brands make gluten-free chips, so read the label. You can also use veggie chips or baked corn chips for a fun twist. Adding more toppings can up the flavor. Try adding sliced olives or pickled jalapeños for a zing. You can also sprinkle chili powder or cumin for extra spice. Fresh avocado slices can add creaminess, too. For sides, serve your nachos with fresh salsa or a zesty pico de gallo. You can also add a fresh salad to balance the rich flavors. Pairing with a refreshing drink, like iced tea or a fruity soda, completes the meal. Enjoy customizing your nacho experience! To keep your Loaded Veggie Nacho Sheet Pan fresh, store them in an airtight container. This will help keep the chips from getting soggy. Place them in the fridge. They will stay good for about 2-3 days. If you want to reheat them, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet and heat for about 10 minutes. This will help restore some crunch. You can freeze nachos, but it is best to freeze the toppings separately. This way, the chips stay crispy. To freeze, wrap the nachos in plastic wrap or foil. Place them in a freezer bag. They will last for up to 2 months. When you are ready to eat, let them thaw in the fridge overnight. Reheat them in the oven for a tasty treat. How do you make nachos crispy? To make nachos crispy, spread the chips evenly on the pan. Avoid stacking them too high. Bake them at a high heat, around 375°F (190°C), for about 15-20 minutes. This will help them crisp up nicely without getting soggy. Can I use different types of cheese? Yes, you can use different kinds of cheese. Cheddar is great, but you can try Monterey Jack, pepper jack, or even a mix. Each cheese gives a unique flavor and melts differently, so feel free to experiment! How long do nachos stay good? Nachos taste best fresh, but they can last for 2-3 days in the fridge. Store them in an airtight container. When you're ready to eat, reheat them in the oven for the best results. This helps restore some crispiness. What vegetables work best for loaded nachos? You can use many veggies for loaded nachos. Bell peppers and onions add great flavor. Corn and jalapeños bring sweetness and spice. Feel free to add other favorites like tomatoes, olives, or avocado. Just remember to chop them small for even cooking! In this post, I outlined how to create delicious nachos step-by-step. We covered key ingredients, preparation tips, and how to layer for the best taste. Remember, nachos are fun to make and share. You can adjust the recipe to fit any diet. Store your leftovers properly to enjoy later. With the right toppings and tricks, you can make nachos that impress everyone. Now, you have all the tools to make your nachos a hit! Enjoy your tasty creation!

Loaded Veggie Nacho Sheet Pan

A delicious and colorful sheet pan nacho recipe loaded with veggies, cheese, and toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 large bag tortilla chips
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 unit red bell pepper, diced
  • 1 unit green bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 unit jalapeño, sliced (optional for spice)
  • 2 cups shredded cheddar cheese
  • 1 cup guacamole
  • 1 cup sour cream (or a plant-based alternative)
  • 0.25 cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • to taste unit salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
  • In a mixing bowl, combine the diced bell peppers, red onion, corn, and jalapeño (if using). Drizzle with olive oil, sprinkle with taco seasoning, and toss to coat. Season lightly with salt and pepper.
  • Arrange a layer of tortilla chips evenly across the prepared baking sheet. Make sure they are spread out to maximize the toppings.
  • Scatter the black beans evenly over the tortilla chips.
  • Spoon the seasoned veggie mixture over the chips and beans, ensuring an even distribution.
  • Generously sprinkle the shredded cheddar cheese on top of the veggie layer, making sure every corner is covered.
  • Transfer the sheet pan to the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
  • Remove the nachos from the oven and let them cool for a few minutes. Then, dollop guacamole and sour cream over the top and sprinkle with fresh cilantro.

Notes

Serve directly on the baking sheet for a fun communal style or transfer to a large platter. Garnish with extra cilantro and lime wedges for an added burst of color and flavor!
Keyword nachos, sheet pan, snack, veggie