• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Karissa's Vegan Kitchen logo

  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Side Dishes
    • Dessert
    • Snacks
    • Soup
  • About
    • Work With Me
    • Contact
  • eBooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Popular Recipes
  • Search By Meals
  • Search By Ingredients
  • Search By Holidays
  • eBooks
  • Free Vegan Beginner's Guide
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Vegan Recipes

    Vegan Sheet Pan Nachos

    Published Aug 29, 2019 · Updated Aug 29, 2019 · 1 Comment

    4.0K shares
    • Share
    • Tweet

    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Delicious sheet pan vegan nachos made in just 15 minutes! Perfect for a low-fuss lunch or dinner, or as a snack for a crowd.

    Vegan sheet pan nachos topped with cheese, beans, sour cream, corn, jalapenos, tomatoes and red onions.

    Vegan Sheet Pan Nachos

    I've been all about really low maintenance meals, lately. And these vegan nachos are at the top of my list. They are flavorful and incredibly simple - I really cannot express how EASY this recipe is. You basically just toss everything onto a pan, bake, and eat.

    The base recipe has just 6 ingredients, not including additional toppings after baking. Personally, I love adding red onions and sour cream onto mine. But you can add nacho cheese, tomatoes, avocado, cilantro, jalapenos, etc. Whatever your heart desires.

    Some ingredients for vegan nachos on a wooden board: corn, jalapenos, beans, cheese, tomatoes, and tortilla chips.

    The super awesome part is that this recipe is easy to customize for each person, just like a pizza. Great for picky eaters and parents who do not want to cook 3 different meals. For example, my husband isn't really a huge fan of black beans. Our solution is to add beans on one-half of the sheet pan nachos, and then vegan ground "beef" on the other half.

    For photographing this recipe, I shredded Daiya Cheddar-Style Block cheese. I have also used VioLife shredded cheese. The key is to simply use a vegan cheese you know will get melty. Make It Dairy Free has a great post on vegan shredded cheese - they tested mozzarella, but I have found that the cheddar versions of each of these of those brands are similar to the mozz in terms of meltiness.

    Vegan sheet pan nachos pulled right out of the oven with melty cheese, black beans, and corn.

    Lay a bag of tortilla chips out onto a baking sheet and sprinkle the cheese over top. Mix together beans, corn, taco seasoning, and oil in a bowl then add onto the chips. Bake at 400 degrees or until the cheese is melted.

    Remove from the oven and top with your favorite nacho toppings. Serve! We use tongs to portion out the nachos onto plates.

    Holding up a chip from sheet pan nachos. The chip has melty cheese, black beans, corn, onion, and tomatoes on it.

    If you make these nachos, I'd love to see your recreation! Snap a photo and tag me on Instagram @karissasvegankitchen.

    Vegan sheet pan nachos topped with cheese, beans, sour cream, corn, jalapenos, tomatoes and red onions.

    Vegan Sheet Pan Nachos

    Karissa Besaw
    Super easy vegan sheet pan nachos with melty cheese, beans, corn, and all of the toppings you desire! Enjoy for lunch, dinner, or as a snack!
    4.86 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Dinner, Lunch, Main Course, Snack
    Cuisine American, Mexican, Vegan
    Servings 6
    Calories 401 kcal

    Ingredients
      

    • 10-12 oz bag of tortilla chips
    • 1½ cup shredded vegan cheddar
    • 1 can black beans drained and rinsed
    • 1 can corn drained and rinsed
    • 1 pack taco seasoning
    • 2 teaspoon oil

    Optional Toppings

    • 2 tomatoes chopped
    • ½ red onion chopped
    • 1-2 jalapenos sliced
    • parsley or cilantro
    • vegan sour cream
    • vegan nacho cheese sauce

    Instructions
     

    • Pre-heat oven to 400 degrees Fahrenheit.
    • Spread the tortillas out on a large baking sheet.
    • Sprinkle with shredded cheese.
    • In a bowl, mix together the black beans, corn, taco seasoning and oil.
    • Spread the black beans and corn out over the chips and cheese.
    • Bake for 8-10 minutes, or until the cheese is melted.
    • Add on the toppings of your choice!
    • Enjoy warm!

    Nutrition

    Calories: 401kcalCarbohydrates: 56gProtein: 8gFat: 17gSugar: 2g
    Tried this recipe?Let us know how it was!

    More Vegan Recipes

    • Lentil Chili
    • General Tso's Cauliflower
    • 32 Vegan Meal Prep Recipes
    • Vegan Snack Ideas
    4.0K shares
    • Share
    • Tweet

    about karissa

    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Primary Sidebar

    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

    • Vegan Pancakes
    • Easy Vegan Ranch Dressing Recipe
    • The Best Fudgy Vegan Brownies
    • Baked Vegan Mac and Cheese
    • Impossible Burger Meatloaf
    • Easy 5-Minute Vegan Gravy

    Footer

    Image says "featured on..." then includes company logos of Finding Vegan, healthline, VegNews, PETA, Runner's World, LiveKindly, Prevention, Woman's Day, Shape, Buzzfeed, and MSN.

    COPYRIGHT © 2022 KARISSA'S VEGAN KITCHEN · Privacy Policy & Disclosures · Contact