these budget-friendly sheet pan nachos are a great way to repurpose leftover filling from my favorite short-batch vegetarian enchiladas!

There are two things in life that I love:

Easy meals
Meals with ingredients you can repurpose into other meals (i.e. cook once & get multiple meals).

Okay, so if i”m being honest, there are a lot of other things in life that I love besides just those two things…but I’ve highlighted those because they explain why I love this meal so much.

Another thing I love? Sheet pan nachos. They’re one of my favorite easy meals for busy weeknights or nights when I just don’t feel like really cooking.

So the other night when I was just feeling burnt out and exhausted by the time dinnertime rolled around, I did my usual routine of opening my fridge doors and staring blankly at the fresh ingredients that would need prepping and cooking knowing that I just didn’t feel like doing that.

Then, as luck would have it – I noticed a container filled with some leftover filling for my small-batch enchiladas that I had made earlier in the week. I had saved it thinking I would use it for a burrito bowl or something simple for an easy lunch and boy am I glad that I did.

I grabbed it out of the fridge, preheated the oven and laid down a layer of chips on a sheet pan. All I had to do from there was add a little cheese, bake and top with my favorite toppings. Simple, delicious and a lot easier on my wallet than ordering food to be delivered!

easy vegetarian sheet pan nachos

Author: Cait
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 1 tray of nachos 1x
Category: nachos

Print Recipe

Description

these budget-friendly sheet pan nachos are a great way to repurpose leftover filling from my favorite short-batch vegetarian enchiladas!

Ingredients

Scale

2 9 oz. bags hearty corn chips
2 8 oz. blocks cheese, finely shredded (not pre-shredded) – I like a pepperjack and sharp cheddar mix
1/2 large sweet potato, peeled & cubed
1 cup canned black beans, drained & rinsed
1/2 red onion, peeled & diced
1 cup frozen corn (fresh or canned works as well)
2–4 teaspoons chipotle chili powder (more or less as desired)
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt & pepper, to taste
Olive oil
Optional (but highly recommended!) toppings: thinly sliced radish, salsa, freshly chopped cilantro, plain greek or skyr yogurt, sliced jalapeno pepper, hot sauce, diced avocado

Instructions

Preheat oven to 425 degrees F
On a baking sheet lined with parchment paper, spread cubed sweet potato in a single layer and drizzle with olive oil. Top with 1-2 teaspoons chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, salt & pepper. Roast for 25-30 minutes or until potatoes are fork tender and crispy on the outside.
Lower oven heat to 350 degrees F and line a baking sheet with parchment paper.
While the sweet potatoes roast, place a non-stick sauté pan over medium heat and drizzle with olive oil. Add onions, black beans & corn then top with 1-2 teaspoons chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, salt & pepper to taste. Sauté just until the onions are tender and corn is warmed through (2-3 minutes). Add roasted sweet potatoes to the pan and cook another 1-2 minutes then remove from the heat.
Layer 1 bag of the chips on the bottom of the pan in a (mostly) single layer
Top chips with 1/2 the shredded cheese and 1/2 the veggie & bean mixture
Layer the second bag of chips on top and repeat with remaining veggie & bean mixture and cheese.
Bake for 20-25 minutes or until cheese is nice and melty.
Remove from oven, top with desired toppings and serve!