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easy vegetarian sheet pan nachos

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


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


  • 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)
  • 24 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


  • 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!

Keywords: nachos, vegetarian, weeknight meal, dinner, lunch, mexican

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