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Vegetarian Sheet Pan Nachos

Prep Time 10 mins
Cook Time 15 mins


For the Nacho Sauce

  • 4 tbsp butter
  • 4 tbsp flour
  • 1 1/2 cup milk
  • 2 cups mexican cheese, or a mix of Monterrey jack, mozzarella and cheddar
  • 1 tsp nacho, taco, or fajita seasoning

For the Nachos

  • 1 bag tortilla chips, 16 oz
  • 1 can black beans, rinsed and drained
  • 1 bell pepper, diced
  • 1 cup frozen corn, defrosted
  • 1 tomato, seeded and diced
  • 1/2 cup sour cream
  • 1 cup guacamole or 1 avocado, cut into chunks
  • 1 lime, cut into wedges
  • 1/4 cup pickled onions (recipe below)
  • Optional Toppings: radish, sliced salsa hot sauce scallions, diced cilantro, pickled jalapeños


Make the Nacho Sauce

  • Melt the butter in a medium sauce pan on low to medium heat. 
  • Sprinkle in the flour and whisk until it thickens creating a roux, about 1-2 minutes. 
  • Add about 1/2 cup milk whisking continuously until milk is absorbed and then add remaining milk. Continue cooking and stirring until bubbles start to appear.
  • Add cheese and taco seasoning to the roux and stir until mixture is melted and combined.

Assemble the Nachos

  • Place the chips on a 1/2 sheet pan. 
  • Top chips with the nacho cheese mixture followed by beans, bell pepper, corn, tomatoes and guacamole, pickled onions and lime. You can also top with optional ingredients.


Learn how to make quick pickled onions HERE