Loaded Vegetarian Sheet Pan Nachos with black beans and corn

Loaded Vegetarian Sheet Pan Nachos

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 1x


No Super Bowl Sunday is complete without these crowd pleasing nachos that are done in just 20 minutes!



For the Nachos

  • 11 ounce bag tortilla chips
  • 30 ounces black beans, drained
  • 15 ounces fire roasted corn, drained
  • 4 ounces canned green chiles, drained
  • 1/4 cup red onion, small diced
  • 1/4 cup canned sliced “tamed” jalapeno peppers (you can also use fresh but remember to remove the seeds!)
  • 2 cups cheddar cheese, grated
  • 2 cups monterey jack cheese, grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground mexican oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 ground black pepper
  • Pinch cayenne pepper (more as desired)

For the Garnish

  • Cherry tomatoes, sliced
  • Avocado, diced
  • Cilantro, roughly chopped
  • Chives, thinly sliced
  • Sour cream
  • Red salsa
  • Lime slices for serving


  1. Preheat oven to 400°F. Grease a large rimmed baking sheet with baking spray.
  2. In a medium bowl, toss together beans, corn, chiles, red onion, jalapenos, and spices until completely combined.
  3. Place tortilla chips on the baking sheet in a single layer. Sprinkle with bean and corn mixture. Top with cheeses.
  4. Bake for 10 minutes until cheese is melted and bubbly. Turn the oven on high broil and cook 1-2 minutes. Remove from heat and let cool 2-3 minutes.
  5. Garnish nachos as desired with cherry tomatoes, avocado, cilantro, chives, lime slices, sour cream, and salsa. Serve warm and crispy!