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4.41 from 5 votes

Veggie Sheet Pan Nachos

Recipe from Two Peas and Their Pod

These easy sheet pan nachos are loaded with all of your favorite veggies! They are the perfect party food or snack!
Prep Time10 minutes
Total Time20 minutes


  • Tortilla chips enough to cover the sheet pan
  • 2 cups shredded Mexican or cheddar cheese
  • 1 14 oz can black beans, rinsed and drained
  • 3 tablespoons  diced red bell pepper
  • 3 tablespoons  yellow bell pepper
  • 3 tablespoons  diced orange bell pepper
  • 1 cup halved grape tomatoes
  • 1/2 cup fresh corn kernels
  • 1/2 cup shredded Romaine lettuce
  • 1/4 cup finely chopped purple cabbage
  • 1 large avocado diced
  • 4 radishes thinly sliced
  • 1/4 cup chopped green onion
  • 1/4 cup chopped cilantro
  • 1/3 cup crumbled queso fresco
  • Salsa for serving


  • Preheat the oven to 400 degrees F.
  • Place the tortilla chips evenly on a large sheet pan, making sure the entire pan is covered with chips. Top the chips with shredded cheese, black beans, and diced peppers. Place the nachos in the oven and bake until the cheese is melted, about 7-10 minutes.
  • While the nachos are in the oven, make sure you have all of your veggie toppings ready to go. Remove the nachos from the oven and top with tomatoes, corn, lettuce, cabbage, avocado, radishes, green onion, cilantro, and queso fresco. Serve immediately.