Veggie Sheet Pan Nachos

Name: Veggie Sheet Pan Nachos
Prep time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: tortilla chips; 2 cups shredded Mexican or cheddar cheese; 1 14 oz can black beans, rinsed and drained; 3 tablespoons diced red bell pepper; 3 tablespoons yellow bell pepper; 3 tablespoons diced orange bell pepper; 1 cup halved grape tomatoes; 1/2 cup fresh corn kernels; 1/2 cup shredded romaine lettuce; 1/4 cup finely chopped purple cabbage; 1 large avocado; 4 radishes; 1/4 cup chopped green onion; 1/4 cup chopped cilantro; 1/3 cup Crumbled queso fresco; salsa

User Reviews

4.4

15 reviews

Good

Prep Time
10 mins
Total Time
20 mins
Course
Side Dish, Main Course, Appetizer, Snacks
Cuisine
American, International, Vegetarian, gluten-free

Veggie Sheet Pan Nachos

Iris Warren

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These easy sheet pan nachos are loaded with all of your favorite veggies! They are the perfect party food or snack!

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Ingredients

tortilla chips enough to cover the sheet pan
2 cups shredded Mexican or cheddar cheese
1 14 oz can black beans, rinsed and drained
3 tablespoons diced red bell pepper
3 tablespoons yellow bell pepper
3 tablespoons diced orange bell pepper
1 cup halved grape tomatoes
1/2 cup fresh corn kernels
1/2 cup shredded romaine lettuce
1/4 cup finely chopped purple cabbage
1 large avocado diced
4 radishes thinly sliced
1/4 cup chopped green onion
1/4 cup chopped cilantro
1/3 cup Crumbled queso fresco
salsa for serving

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Instructions

Preheat the oven to 400 degrees F.
Place the tortilla chips evenly on a large sheet pan, making sure the entire pan is covered with chips. Top the chips with shredded cheese, black beans, and diced peppers. Place the nachos in the oven and bake until the cheese is melted, about 7-10 minutes.
While the nachos are in the oven, make sure you have all of your veggie toppings ready to go. Remove the nachos from the oven and top with tomatoes, corn, lettuce, cabbage, avocado, radishes, green onion, cilantro, and queso fresco. Serve immediately.