Whether it’s game day, movie night, or a get-together with the whole crew, throwing these Vegan Nachos together is the best decision you’ll make to get everyone fed in a jiffy!
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You know how it is. You’re chillin’ at home when all of a sudden you get the text.
“Mom, the guys are coming over tonight.”
“Honey, everyone’s watching the game at our house, k?”
Just like that, you’re scrambling ’cause you know everyone’s gonna get hungry and they’ll be scavenging through the fridge for anything they can get their hands on.
But what if, as soon as you can sense their hunger, you were putting the finishing touches on these sheet pan nachos and placed a big ol’ platter right in front of them like the super hero you are.
And in case you’re wondering – they’ll be so excited for this bomb grub that they won’t even think twice about the “missing” meat and vegan cheese.
Sheet Pan Nachos Ingredient Spotlight
The best part of this recipe is that it’s totally versatile and you can make it exactly the way you want it to be.
I’m going to share the ingredients I like to use most, but you do you! Add or subtract as you see fit or depending on what you have on hand.
Tortilla Chips – Obviously, you’ve gotta start with a great tortilla chip – the vehicle for all these amazing toppings from the plate right into your hungry mouth. Check the FAQ section below for tips on choosing the best kind of chip.
Black Beans – I love using black beans in meatless recipes because of their hearty flavor and protein factor. Of course, you could sub in red kidney beans, pinto beans, dollops of refried beans, or even chickpeas. Whatever you have in the pantry.
Corn – I know corn doesn’t have a ton of nutritional benefits, but I really love the flavor of corn in southwestern recipes. The sweetness and the slight crunch is just perfect.
Vegan Cheese – Finding a good vegan cheese used to be like finding a diamond in the rough. But these days there are so many good options. Between Violife, Simple Truth, and Daiya, there are some great shredded vegan cheese products that work great in this recipe.
Also check out the FAQ section for more cheese tips!
Pico de Gallo or Salsa – This is up to you and your preference – or what you have on hand! I personally love salsa because of the additional liquid added, making for a great ooey-gooey nacho experience. But Pico de Gallo is also such a great option.
Guacamole – If you have a container of freshly made or store-bought guac, you’ve got to top your vegan nachos with some hearty spoonfuls of the good green stuff. But if you only have fresh avocados, feel free to just dice them up and throw ’em on!
Jalapeno – This one, you’ll have to judge the crowd. If these nachos are for your 6 year old and her friends, maybe skip the fresh jalapenos. Spouse and the guys? Yeah load them up – they can handle it. But if you want to be nice, maybe cut out some of the seeds where the heat lives.
Step-by-Step Instructions for Vegan Nachos
Time needed: 25 minutes.
- Step 1
Place the chips on a sheet pan
- Step 2
Top with black beans, corn, and cheese.
- Step 3
Transfer to the oven and bake for about 10 minutes or until the cheese is melted.
- Step 4
Remove from the oven and top with remaining toppings. Serve immediately.
This Vegan Nachos Recipe is everything you’ve ever needed when it comes to comfort food:
- SO quick and easy
- feeds the whole crowd
- ridiculously versatile and customizable
- freakin’ addicting and you just can’t stop at one loaded chip!
Holly’s Insider Pro Tips
Choose the right chip
This is super important. First of all, you need a chip that’s sturdy enough to carry the load of all these glorious toppings. Yes, there are a lot of health-conscious chips out there, but many of them will just break under pressure. Be sure to get yourself a restaurant-style chip that won’t break as soon as you grab it.
Also, you may be tempted to get crazy with a flavored chip like a spicy dorito or something with different herbs, but I like to keep it plain and let all these topping shine!
Feeding a bigger crowd?
I love that you can serve so many people with sheet pan nachos. But be sure you’re going about it right. Don’t make the mistake of just piling up the chips and then the toppings on top.
It’s all about the layering game. Start with a single layer of chips, then a layer of beans, corns, and cheese. Then another layer of chips. Then the beans/corn/cheese situation. Continue for as many layers as your pan can hold. This will ensure that each bite gets toppings and everyone is happy!
Add in some protein
Obviously we’ve got the black beans, but you could also add in some fried up tofu, tempeh, or some taco-flavored lentils. I also like adding jackfruit to my nachos because they’re so much like shredded pork.
Vegan Nachos FAQs
If you find yourself with leftovers, the best way to ensure crispiness is to lay them out on a sheet pan and heat in the oven for 5-10 minutes until warm. Just watch closely so they don’t burn. You could also try heating in an air fryer. Just avoid the microwave, as they’ll sure to become soggy with that method.
We talked above about the types of shredded vegan cheese I like for nachos. I also recommend trying a nacho cheese sauce if you have one on hand. A couple brands I like are Siete and Simple Truth. I also have a vegan cheese sauce recipe that comes together in 5 minutes and is perfect on nachos.
Looking for more Vegan Recipes?
Now that you know how to easy it is to make this vegan nachos recipe, please give it a star rating below and comment letting me know how it turned out for you.
- 12 ounces tortilla chips
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen or fire-roasted)
- 1 1/2 cups vegan shredded Colby or Cheddar cheese
- 1/2 cup pico de gallo or salsa
- 1/2 cup prepared guacamole
- 1/2 green bell pepper, diced
- 4 radishes, thinly sliced
- 1 jalapeno, thinly sliced
- 1/4 cup vegan sour cream
- 2 Tablespoons chopped cilantro
- 1 lime, quartered
- Preheat the oven to 425°F
- Place the chips on a sheet pan and top with black beans, corn, and cheese. Transfer to the oven and bake for about 10 minutes or until the cheese is melted.
- Remove from the oven and top with remaining toppings. Serve immediately.
Nutritional Information listed below is for 4 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.
Entire dish - kcal: 3182 F: 170 C: 341 P: 101
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 796Total Fat: 42gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 51mgSodium: 871mgCarbohydrates: 85gFiber: 12gSugar: 6gProtein: 25g
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.