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    Urban Bliss Life » Blog » Tex-Mex Vegetarian Sheet Pan Nachos

    Published: November 5, 2021 / Updated: November 6, 2021 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Tex-Mex Vegetarian Sheet Pan Nachos

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    Jump to Recipe Print Recipe
    Sheet Pan Tex Mex Vegetarian Nachos with text overlay
    Sheet Pan Tex Mex Vegetarian Nachos with text overlay
    Sheet Pan Tex Mex Vegetarian Nachos with text overlay

    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!

    Sheet Pan Tex Mex Vegetarian Nachos with jalapenos

    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! 

    closeup of Sheet Pan Tex Mex Vegetarian Nachos

    Table of contents

    • Kitchen tools and equipment for sheet pan nachos
    • Key ingredients for vegetarian nachos
    • How to make vegetarian sheet pan nachos
    • Recipe FAQs
    • Wine pairings for nachos
    • More easy recipes to try
    • Tex-Mex Vegetarian Sheet Pan Nachos Recipe
    • Pin it:

    Kitchen tools and equipment for sheet pan nachos

    full Sheet Pan Tex Mex Vegetarian Nachos with jalapenos and sour cream

    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

    tex-mex vegetarian nachos with jalapeno

    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.

    Pico de Gallo - I've got a quick and super easy pico de gallo recipe on the blog! You can also use one container of pico de gallo from your grocery store deli.

    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

    1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. 
    • tortilla chips for sheet pan nachos
    • tortilla chips and beans for sheet pan nachos

    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!

    • adding Tex-Mex cheese to pinto beans and tortilla chips for sheet pan nachos
    • adding cheese to beans and chips for vegetarian nachos

    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. 

    • closeup of baked sheet pan vegetarian nachos without toppings
    • baked vegetarian nachos

    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. 

    closeup of Sheet Pan Tex Mex Vegetarian Nachos

    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. 

    Enjoy immediately!

    Recipe FAQs

    How do you keep sheet pan nachos from getting soggy?

    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.

    Can I reheat nachos?

    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.

    What is Tex-Mex?

    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

    white wine with Mexican food

    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

    vegetarian tex mex sheet pan nachos.

    Sheet Pan Vegetarian Nachos

    5 from 2 votes
    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins
    Recipe by Marlynn Schotland
    These Tex Mex style nachos are a cinch to make and perfect for dinner, Game Day, Cinco de Mayo, and lunch!
    Servings: 8 servings
    Calories: 331kcal
    PRINT PIN RATE

    Equipment

    • sheet pan

    Ingredients

    • 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

    Optional Toppings

    • sour cream
    • sliced jalapeños
    • sliced black olives
    • avocado slices

    Instructions

    • 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. 

    Notes

    These nachos are best enjoyed fresh out of the oven. If preparing this for a party, you can pre-bake the tortilla chips ahead of time. Then about 10 minutes before guests are to arrive, continue with steps 2 through 4. 
     
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 331kcal | Carbohydrates: 51g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 202mg | Potassium: 338mg | Fiber: 8g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg

    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.

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    Sheet Pan Tex Mex Vegetarian Nachos with text overlay

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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