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Sheet pan of tortilla chips topped with cheese sauce, black beans, corn, radishes, pickled onions, jalapeños, guacamole and lime wedges

Vegetarian Sheet Pan Nachos

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These vegetarian sheet pan nachos layer crunchy tortilla chips with creamy cheese sauce, black beans, colorful vegetables, and fresh toppings for an easy family dinner.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Scale

For the Nacho Cheese Sauce

  • 4 tablespoons butter

  • 4 tablespoons all-purpose flour

  • 1½ cups milk

  • 2 cups Mexican-blend cheese or a mix of Monterey Jack, mozzarella, and cheddar

  • 1 teaspoon nacho, taco, or fajita seasoning

For the Nachos

  • 1 (16-ounce) bag tortilla chips

  • 1 can black beans, rinsed and drained

  • 1 bell pepper, diced

  • 1 cup frozen corn, thawed

  • 1 tomato, seeded and diced

  • ½ cup sour cream

  • 1 cup guacamole or 1 ripe avocado, cut into chunks

  • 1 lime, cut into wedges

  • Pickled onions, to taste

Instructions

  1. Make the cheese sauce. Melt the butter in a medium saucepan over low to medium heat.

  2. Prepare the roux. Sprinkle in the flour and whisk continuously for 1–2 minutes, until the mixture thickens and forms a smooth paste.

  3. Add the milk. Gradually whisk in about ½ cup of milk until incorporated. Slowly add the remaining milk, stirring continuously to prevent lumps. Cook until the sauce is hot and small bubbles begin to appear.

  4. Add cheese and seasoning. Stir in the Mexican-blend cheese and nacho seasoning until the cheese melts and the sauce is smooth. Reduce the heat as needed to prevent scorching.

  5. Arrange the chips. Spread the tortilla chips across a large sheet pan in an even layer.

  6. Add the toppings. Pour the warm cheese sauce over the chips. Scatter the black beans, bell pepper, corn, and diced tomato across the top.

  7. Finish and serve. Add the guacamole or avocado, sour cream, pickled onions, and any optional toppings. Serve immediately with lime wedges.

Notes

  • Whisk continuously: Adding the milk gradually helps create a smooth cheese sauce without lumps.

  • Use freshly grated cheese: It often melts more smoothly than pre-shredded cheese, which may contain anti-caking agents.

  • Keep the chips crunchy: Add the cheese sauce and toppings just before serving, since moisture softens tortilla chips over time.

  • Layer strategically: Distribute beans and vegetables evenly so every portion gets a variety of toppings.

  • Serve immediately: Nachos are at their best while the chips are crisp and the cheese sauce is warm.

  • Author: Miks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Cuisine: Mexican

Find it online: https://onepotato.com/vegetarian-sheet-pan-nachos/

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