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Recipe: Vegetarian Sheet Pan Nachos

Yields1 ServingPrep Time20 minsCook Time25 minsTotal Time45 mins

Whether you are preparing food for your family or to feed a crowd…these Vegetarian Sheet Pan Nachos are pretty much the best nachos you will ever eat. No meat needed, as this dish is full of flavor and it promises to fill you up. Load up these nachos with sautéed veggies, homemade guacamole & plenty of cheese.

 1 red pepper, small chop
 1 yellow pepper, small chop
 1 cup chopped red onion
 1 cup zucchini, small chop
 1 cup yellow squash, small chop
 1 clove garlic, minced
 4 tablespoons olive oil, divided
 1 teaspoon ground cumin
 1 teaspoon chili powder
 1 teaspoon mild chimayo seasoning
 1 teaspoon salt
 3/4 cup black beans, rinsed
 9 ounces tortilla chips
 3 cups shredded mexican cheese
 chopped red onion, chopped fresh cilantro, guacamole & salsa for topping
 serve with sour cream

Heat oven to 400 degrees fahrenheit with rack in the middle. Line a baking sheet with tin foil.


Heat 2 tablespoons of oil in a large cast iron skillet over medium heat until shimmering. Add the onions. Cook for about 8 minutes until softened, stirring often. Add the garlic, salt & spices. Combine well, cook another 2 minutes. Add the other two tablespoons of olive oil and the veggies. Mix well and cook for 6 minutes, or until softened. Stir in the black beans.


Place a sigle layer of nachos on the baking sheet. Top with the sautéed vegetable mixture. Top with the cheese. Bake for 8 minutes. Remove from the oven & top with some guacamole, salsa, red onion & cilantro. Serve with sour cream.

Nutrition Facts

Serving Size 6-8 Servings