Colorful, vibrant, crunchy, savory vegetarian nachos are packed with delicious Tex-Mex flavors. This easy sheet pan nachos recipe can be made in just 30 minutes and served as an appetizer or full meal. Perfect for Game Day, Cinco de Mayo, or any weeknight dinner!
Who can say no to nachos? Nobody who comes over to our house, that's for sure! They get eaten up quickly!
I love nachos and I love serving them when guests come over. Super satisfying and totally tasty healthy snack, they're perfect for parties or Game Day gatherings.
These Tex-Mex Sheet Pan Vegetarian Nachos are colorful, crunchy, and packed with flavor. Pile on the toppings, or put them in individual bowls to create a nacho bar and let each person top their own!
Table of contents
Kitchen tools and equipment for sheet pan nachos
Baking sheet - You'll need a rimmed half sheet baking sheet. For cute party presentations you can also divide the ingredients and bake them on quarter sheets. Then you can place them at opposite ends of the table or in different rooms.
Parchment paper - Line the baking sheets with parchment paper to help the cheese from sticking to the pan. This also helps make clean up a breeze!
Colander - to drain the pinto beans
Mixing bowl & Spoon- You'll need a mixing bowl to mix the beans and spices
Key ingredients for vegetarian nachos
Tortilla chips - Use your favorite tortilla chips. In our house, we love Juanita's tortilla chips. They taste amazing, stay crispy when making nachos, and they're made in Oregon!
Pinto beans - I love the way pinto beans soak up the taco seasoning and the texture of them in nachos. You could also use black beans, grean northern beans, or kidney beans instead.
Taco seasoning - you can make your own taco seasoning. Or, use store-bought taco seasoning.
Cheese - We love this Mexican cheese blend in nachos, tacos, and quesadillas. You could also use cheddar cheese.
Cilantro - Ahhh cilantro. Such a divisive little leafy herb! We LOVE cilantro in our house. If you have the gene that makes cilantro taste like soap or you don't have cilantro on hand, substitute parsley.
Optional toppings - sour cream, sliced jalapeños, sliced black olives, chopped parsley, more chopped cilantro, diced tomatoes (drained).
How to make vegetarian sheet pan nachos
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Lay the tortilla chips in a single layer across the entire baking sheet, with some chips overlapping. But make sure there aren't too many overlapping. Bake for 5 minutes.
The tops of the chips will be slightly darker. This step helps the tortilla chips from getting too soggy from the added toppings!
3. Prepare the toppings. While the chips are baking, drain the water from the can of beans, and put the beans in a bowl. Sprinkle the taco seasoning over the beans and mix with a spoon. On a cutting board, chop 1 tablespoon of cilantro.
4. Bake the nachos. Remove the tortilla chips from the oven. Spoon the beans over the chips. Sprinkle the cheese evenly across the top, then bake for 8 to 12 minutes, just until the cheese starts bubbling and melts.
5. Add the toppings. Remove the nachos from the oven and top with pico de gallo and the cilantro. Then serve with your choice of toppings and dips.
Ahh the secret to this lies in the first bake. By baking the tortilla chips on their own for a few minutes while you prep the remaining ingredients, they crisp up and are better able to hold up to any moisture from the toppings.
Also, by baking them next with a layer of cheese, this helps create a secondary layer of protection against moisture that may seep down from the toppings.
Nachos are best eaten soon after they come out of the oven. However, you can wrap nachos tightly in foil and place in the refrigerator for up to 24 hours. To reheat, place in a 325°F oven for about 5 to 7 minutes.
Tex-Mex is a term used to describe a cuisine that blends Mexican, Amerian, and Spanish ingredients and food traditions. The term originated in the 1940s along the southern border states of the US and gained popularity in the 1970s.
Wine pairings for nachos
While a margarita or a Mexican beer is an obvious delicious beverage pairing for nachos, what about enjoying a nice glass of wine? To balance out the cheese and the big flavors, go for a glass of Sauvignon Blanc. The crisp light white wine helps cut through any grease or fat in the nachos. Or, pop open a bottle of sparkling to enjoy with this dish!
More easy recipes to try
- Slow Cooker Pulled Pork Nachos
- Huevos Rancheros Breakfast Sandwich
- Vegan Queso Dip
- Homemade Pico de Gallo
- Salsa Eggs
Tex-Mex Vegetarian Sheet Pan Nachos Recipe
Sheet Pan Vegetarian Nachos
- 1 (15-ounce) bag tortilla chips
- 1 (15-ounce) can pinto beans
- 1 Tablespoon taco seasoning
- 2 Tablespoons chopped cilantro
- 1 (8-ounce) package shredded Mexican cheese blend
- 1 cup homemade pico de gallo - OR 1 (8-ounce) container store-bought pico de gallo
- 1 lime, cut into wedges, for serving
- sour cream
- sliced jalapeños
- sliced black olives
- avocado slices
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay the tortilla chips in a single layer across the entire baking sheet, with some chips overlapping. Bake for 5 minutes. The tops of the chips will be slightly darker.
- Prepare the toppings. While the chips are baking, drain the water from the can of beans, and put the beans in a bowl. Sprinkle the taco seasoning over the beans and mix with a spoon. On a cutting board, chop 1 tablespoon of cilantro.
- Bake the nachos. Remove the tortilla chips from the oven. Spoon the beans over the chips. Sprinkle the cheese evenly across the top, then bake for 8 to 12 minutes, just until the cheese starts bubbling and melts.
- Add the toppings. Remove the nachos from the oven and top with pico de gallo and the cilantro. Then serve with your choice of toppings and dips.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.