Loaded Veggie Nacho Sheet Pan

$- 1 bag of tortilla chips - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 medium bell pepper (any color), diced - 1 small red onion, finely chopped - 1 jalapeño, sliced (seeds removed if less heat is desired) - 1 ½ cups shredded cheese (cheddar, Monterey Jack or a mix) - ½ teaspoon cumin - ¼ teaspoon smoked paprika - 1 avocado, diced - ½ cup sour cream or Greek yogurt - ¼ cup fresh cilantro, chopped - Jalapeño slices and lime wedges for garnish - Salt and pepper to taste To create the best Loaded Veggie Nacho Sheet Pan, you need fresh, vibrant ingredients. Start with a bag of tortilla chips. They form the base that holds all the flavors. Next, grab a cup of black beans. Make sure to drain and rinse them well. This keeps them clean and ready to mix. Corn adds sweetness and crunch. You can use fresh corn or frozen. Either works great! A medium bell pepper, diced into small pieces, gives color and texture. I like using red, but any color is fine. A small red onion, finely chopped, brings a mild bite. The jalapeño adds heat, so slice it up. Remove the seeds if you want it milder. Cheese is key for nachos. Use about 1 ½ cups of shredded cheese. Cheddar or Monterey Jack are great choices. For spices, add cumin and smoked paprika. These add depth to your dish. Don't forget salt and pepper to taste! For toppings, you’ll need a diced avocado for creaminess. Sour cream or Greek yogurt adds tang, too. Fresh cilantro gives a burst of flavor. Lastly, garnish with jalapeño slices and lime wedges. These ingredients make your nachos fun and tasty! 1. Preheat the oven: Start by setting your oven to 400°F (200°C). Preheating helps ensure even cooking. 2. Layering the tortilla chips: Grab a large sheet pan. Spread one bag of tortilla chips evenly across the bottom. Cover the pan well without any gaps. 1. Combining beans, corn, and spices: In a medium bowl, mix 1 cup of black beans, 1 cup of corn, 1 diced bell pepper, 1 chopped red onion, and sliced jalapeño. Add ½ teaspoon of cumin, ¼ teaspoon of smoked paprika, salt, and pepper. Stir it all together until combined. 2. Spoon veggie mixture over chips: Take your mixed veggies and spoon them over the chips. Spread the mixture evenly so every chip gets some goodness. 1. Baking time and temperature: Place the sheet pan in the preheated oven. Bake for about 10-12 minutes. You want the cheese to melt and bubble. 2. Adding fresh toppings after baking: Once baked, take the nachos out. Top them with diced avocado, ½ cup of sour cream or Greek yogurt, and ¼ cup of fresh cilantro. Feel free to add jalapeño slices and lime wedges for extra flavor. Serve hot and enjoy! To get perfectly melted cheese, use a mix of cheeses. I like cheddar and Monterey Jack. These melt well and taste great. Spread the cheese evenly over the veggies. This helps it melt smoothly. For even heating, make sure you preheat your oven to 400°F (200°C). Bake the nachos for about 10-12 minutes. Watch for the cheese to bubble. If you see it, your nachos are ready! You can swap out veggies for whatever you have. Try zucchini, mushrooms, or spinach. They add nice flavors and textures. For beans, kidney beans or pinto beans work well too. If you want a vegan option, use plant-based cheese. Many brands make tasty vegan cheese now. Just make sure it melts well. You can also skip the cheese and add more avocado or cashew cream for a creamy touch. {{image_2}} You can make loaded veggie nachos fun with seasonal veggies. In spring, use fresh asparagus and peas. For summer, add ripe tomatoes and zucchini. Fall brings great options like roasted pumpkin and squash. In winter, think about hearty greens like kale or Brussels sprouts. You can also add holiday flair. For Halloween, use orange cheese and black beans for a spooky look. For Christmas, try red and green peppers with a sprinkle of festive herbs. These ideas make your nachos tasty and visually fun. You can twist the flavors of your nachos. For a Mexican vibe, stick to black beans, corn, and jalapeños. Top it with avocado and fresh lime juice. For a Mediterranean touch, use chickpeas, feta cheese, and olives. Drizzle with a bit of olive oil and lemon juice for zest. Choose between spicy and mild. If you love heat, add more jalapeños or some spicy salsa. For a milder dish, skip the seeds and use sweet peppers. Adjusting the spice level makes your nachos perfect for everyone at the table. To keep your Loaded Veggie Nacho Sheet Pan fresh, store leftovers in the refrigerator. Use an airtight container to prevent moisture. This method helps maintain flavor and texture. Make sure to cool the nachos to room temperature before sealing them up. If you add toppings like sour cream or avocado, store them separately to avoid sogginess. For reheating, you can use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the nachos on a baking sheet and heat for about 10 minutes. This method keeps the chips crispy. If using a microwave, heat in short bursts. Check every 30 seconds to avoid overheating and making the chips chewy. The shelf life of your Loaded Veggie Nacho Sheet Pan is about 3 to 4 days in the fridge. After this, the quality may decline. Always check for signs of spoilage before eating. Look for changes in smell, color, or texture. If the nachos smell off or the cheese has a strange hue, it’s best to toss them out. Enjoying your nachos fresh is always best! Yes, you can prep the ingredients. Keep the tortilla chips separate from the veggies. This helps the chips stay crunchy. You can mix the beans, corn, and veggies a few hours before baking. Just cover them and store in the fridge. When you're ready, spread the chips on a pan and add the veggie mix. Bake until the cheese melts. You have a few options. Greek yogurt works great as a substitute. It adds creaminess and protein. Avocado also makes a nice creamy topping. You can mash it up and spread it on top. For a dairy-free option, use a vegan sour cream. This gives you the same tangy taste. Yes, this recipe can be gluten-free. Just make sure to use gluten-free tortilla chips. Many brands offer this option. Check the label to be sure. The other ingredients like beans, corn, and cheese are naturally gluten-free. Enjoy this tasty dish without worry! In this post, I covered how to make loaded veggie nachos, including key ingredients and easy steps. You learned to layer tortilla chips with black beans, corn, and fresh veggies before baking. I shared tips for the best cheese melt and ingredient swaps, plus fun variations. Lastly, I explained how to store leftovers safely. Get creative with your nachos! Explore new flavors and toppings for a fun twist. Enjoy your tasty snack!$

Loaded Veggie Nacho Sheet Pan

Satisfy your cravings with these Loaded Veggie Nacho Sheet Pan recipes! Perfect for parties or a casual night in, this tasty dish features layers of crispy tortilla chips, savory black beans, corn, colorful peppers, and melted cheese, all topped with fresh avocado and creamy sour cream. It's easy to make and sure to impress! Click through to discover the full recipe and enjoy every delicious bite. #VeggieNachos #EasyRecipes #SheetPanDinner #SnackIdeas

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Ingredients

1 bag of tortilla chips

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 medium bell pepper (any color), diced

1 small red onion, finely chopped

1 jalapeño, sliced (seeds removed if less heat is desired)

1 ½ cups shredded cheese (cheddar, Monterey Jack or a mix)

½ teaspoon cumin

¼ teaspoon smoked paprika

1 avocado, diced

½ cup sour cream or Greek yogurt

¼ cup fresh cilantro, chopped

Jalapeño slices and lime wedges for garnish

Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C).

On a large sheet pan, spread an even layer of tortilla chips to cover the bottom.

In a medium bowl, combine the black beans, corn, diced bell pepper, red onion, jalapeño slices, cumin, smoked paprika, salt, and pepper. Mix well.

Spoon the veggie mixture evenly over the tortilla chips.

Sprinkle the shredded cheese generously over the top of the loaded nachos.

Place the sheet pan in the oven and bake for about 10-12 minutes or until the cheese is melted and bubbly.

Remove from the oven and top with diced avocado, sour cream or Greek yogurt, and fresh cilantro.

Serve immediately while hot, garnished with additional jalapeño slices and lime wedges on the side.

Prep Time: 15 mins | Total Time: 25 mins | Servings: 4-6