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Veggie Sheet Pan Nachos
4.4 from 15 votes

Veggie Sheet Pan Nachos

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.