Vegan Sheet Pan Nachos

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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

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.

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.

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.

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