Loaded Veggie Nachos (Sheet Pan Nachos)

Name: Loaded Veggie Nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1 (13-ounce/368 gram) bag tortilla chips (thicker sturdy chips work best); 3-4 cups shredded cheese (I like to use a mix of Monterey Jack, cheddar and mozzarella); 1 can (14-ounce/398 ml) black beans or pinto beans, rinsed and drained; 1/2 red bell pepper, diced; 1/2 green bell pepper, diced; 1 cup corn kernels (fresh, frozen, canned or roasted); 1/4 cup pickled jalapenos; 1 tablespoon taco or fajita seasoning; 2 small tomatoes, diced; 1/2 red onion, finely chopped; 1 avocado, diced; 1 cup shredded lettuce; 1/4 cup roughly chopped cilantro or green onions (or both); sour cream, salsa or pico de gallo and guacamole served on the side

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Say goodbye to boring old nachos and hello to these loaded veggie nachos! With layers upon layers of colorful veggies and ooey-gooey cheese, these vegetarian sheet pan nachos are guaranteed to be a crowd pleaser.

Loaded veggie nachos on a sheet pan with bowls of salsa, guacamole and sour cream around it.

Vegetarian Sheet Pan Nachos

I don’t know about you but my ideal nachos are completely loaded up with cheese and lots of toppings. So that’s exactly what we are going to make!

Loaded with colorful veggies and lots of delicious melted cheese, this easy vegetarian sheet pan nachos recipe can be made in under 30 minutes and served as an appetizer or full meal. Perfect for Game Day, Cinco De Mayo, movie night or a fun weeknight dinner!

And the best part?! Enjoy all the cheesy nacho goodness you love while getting a hefty serving of vegetables too!

Here’s Why You’ll Love Them

Super easy to make: Ready in under 30 minutes and a one-pan recipe which means less clean up!
Guaranteed crowd pleaser: Vegetarian or not, these sheet pan nachos are always a hit! Great for parties and simple get togethers with friends.
Perfect for snacking: Game day, movie night, family game night, summer evenings on the deck – these veggie nachos are a great snack option!
Quick and easy weeknight meal: A fun and delicious dinner idea.

Ingredients You’ll Need

You will need the following ingredients to make these delicious veggie nachos…

Labelled photo of ingredients needed to make loaded veggie nachos.

Tortilla Chips: Use thicker, sturdy tortilla chips. The thin ones aren’t great for sheet pan nachos since they get soggy easily and aren’t strong enough to hold all these toppings!
Shredded Cheese: I like to use a mix of Monterey Jack, cheddar and mozzarella. I also prefer to grate my own cheeses since they melt better than the pre-shredded stuff which is coated and it is also more cost effective to buy the blocks.
Beans: I like to use a can of black beans or pinto beans but you can use any type you like.
Bell Pepper: I like to use a mix of red and green diced bell peppers.
Corn: You can use fresh, frozen, canned or roasted.
Pickled Jalapenos: Adds a nice pop of flavor and heat. Don’t like them? Just leave them out.
Taco or Fajita Seasoning: To add some flavor to the beans and veggies. I like to use this homemade fajita seasoning.
Fresh Toppings: Diced tomatoes, red onion, avocado, shredded lettuce and chopped cilantro or green onions are added to the nachos once they come out of the oven for a pop of fresh flavor and texture.
Serve With: Guacamole, salsa or pico de gallo and sour cream.

Detailed ingredient list and directions located in the recipe card below.

How To Make Loaded Veggie Nachos

Make the ultimate fully loaded veggie sheet pan nachos at home in about 20 minutes. It’s super easy!

Spread the tortilla chips out in an even layer on a large baking sheet that has been lined with parchment paper.
Sprinkle half of the shredded cheese over the tortilla chips.
Top with black beans or pinto beans, diced red and green bell pepper, corn kernels and pickled jalapenos. Sprinkle over taco or fajita seasoning.
Sprinkle over the remaining cheese.
Bake for 10 minutes in a 400F (200C) oven or until the cheese is melted and bubbly.
Remove from oven and top with the fresh toppings (diced tomatoes, chopped red onion, diced avocado, shredded lettuce and chopped cilantro and/or green onions).

Serve immediately with guacamole, salsa or pico de gallo and sour cream on the side. I prefer to serve these on the side instead of dolloping all over the top since it prevents the nachos from getting soggy and also lets everyone add as little or as much as they like.

Loaded veggie sheet pan nachos with small bowls of guacamole, salsa and sour cream lined up beside it.

Tip: Have all the fresh toppings chopped and ready to scatter over the nachos as soon as they come out of the oven so that you can immediately dig in while the nachos are hot and the cheese is melty.

Possible Variations

There are so many ways to customize your veggie nachos! Here are a few ideas:

Add different veggies: Switch up the veggies in the recipe. Add what you enjoy or have on hand.
Use different cheeses: Use your favorite cheese or blend of cheeses that melt well.
Make it more or less spicy: Don’t like the heat? Just skip the pickled jalapenos. Like it spicy? Add some chopped chili peppers, some spicy cheese or serve with hot sauce and spicy salsa on the side.
Make a larger batch: Either prepare a second sheet pan or double the quantity on a single sheet pan by adding a second layer of chips and toppings (will need a bit more time in the oven).

Storage Tips

Leftovers: Nachos are best enjoyed immediately straight out of the oven. But if there are leftovers, you can store them in the fridge for up to 3 days. To avoid them getting too soggy and make them easier to reheat, scoop the fresh toppings off and store separately.
Reheating: To reheat, place the nachos onto a baking sheet and bake for about 10 minutes at 350F (180C). The chips will crisp back up but don’t tend to be as crisp the second time around. Feel free to add some extra cheese and perhaps some new fresh toppings when they come out of the oven.

Fully loaded vegetarian sheet pan nachos on a white background.

A Few Questions Answered

How to avoid soggy nachos?

First off, choose a sturdy chip (nothing too thin). Make sure to add any “wet” toppings like salsa, sour cream and guacamole immediately before serving or even better just serve them on the side.

Do you put cheese on first or last for nachos?

I like to add half the cheese first, followed by the toppings and then finish off with the remaining cheese. The double layer of cheese helps keep the toppings in place and adding some cheese first also acts as a buffer between the chips and the toppings to keep them from getting soggy.

Can I assemble this ahead of time?

I wouldn’t since it could get soggy! What you can do though is prep all the ingredients ahead of time (shredding cheese, chopping veggies, etc.) so that the nachos can just be quickly assembled and popped in the oven within minutes.

What can you serve with nachos for dinner?

For a quick weeknight dinner, you can just serve these nachos as the complete meal. For entertaining or to stretch out the meal further, you can also serve a few sides with them like a salad, rice dish, etc. Any of these delicious side dishes for fajitas would also pair perfectly with nachos.

How many people does this recipe serve?

This will depend on appetites and if you are serving anything else with them. I would say that these nachos can feed 4-6 people as a main and around 8-10 people as an appetizer.

Vegetarian sheet pan nachos with small bowls of salsa, guacamole and sour cream beside it.

More Vegetarian Tex-Mex Recipes To Try

Halloumi Fajitas
Homemade Nacho Cheese Sauce (or try this Vegan Nacho Cheese Sauce)
Fajita Veggies
Looking for a margarita to pair with your nachos? Try this Passion Fruit Margarita or these Triple Citrus Frozen Margaritas.

Did you make these Loaded Veggie Nachos? I would love to hear about it! Leave me a comment below.