7-Layer Vegetarian Sheet Pan Nachos
Crisp tortilla chips layered with beans and melted cheese come together quickly in these sheet pan nachos, then get finished with fresh toppings for contrast. The mix of warm, melty layers and cool, bright additions keeps every bite interesting. It’s an easy, crowd-pleasing option that works well for game day spreads, casual gatherings, or a relaxed family-style snack.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Can opener
- Mixing bowl (for toppings, optional)
- Spoon (for spreading beans and salsa)
- Oven mitts
Ingredients
- 10 oz bag tortilla chips
- 1 14-oz can black beans rinsed and drained
- 1 cup cheddar cheese shredded
- 1 cup salsa preferably homemade
- ¾ cup sour cream
- ½ cup frozen corn defrosted
- ½ cup black olives sliced
- 3 scallions thinly sliced
- ½ cup fresh parsley roughly chopped
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 375℉. Line a rimmed baking sheet with a piece of parchment paper.
- Place the tortilla chips on the prepared baking sheet and evenly top with beans and cheese. Lightly season with salt and pepper.
- You can also create a double layer by adding half the chips, beans, and cheese, then repeating the same layers before baking, so more chips get evenly covered.
- Bake until the cheese melts and is bubbly, approximately 10-15 minutes.
- Remove the nachos from the oven and top with homemade salsa, sour cream, corn, olives, scallions, and parsley. Serve family-style and enjoy!
- Serve family-style and enjoy!
Notes
- Spread the tortilla chips in an even layer so the cheese melts evenly across the pan. Overlapping too much can leave some chips dry.
- Warm the beans slightly before adding if they are very cold. This helps everything heat through at the same rate.
- Add fresh toppings like salsa, sour cream, scallions, and herbs after baking so they stay fresh and do not water down the chips.
- For a more loaded nachos version, layer chips, beans, and cheese twice instead of doing a single layer.
- Serve immediately once out of the oven. Nachos are at their best when the chips are still crisp, and the cheese is fully melted.
