• Kali Haug

Vegan Sheet-Pan Nachos (GF)

I always love the idea of more nachos, with better distribution of toppings, & vegan!

This is the future of nachos. No more small plates with a mountain of chips... there are just too many chips that don't get the toppings they need & deserve.

With this concept, we have a very fair distribution of those toppings.

I'm happy about it.

& you're going to be happy about it too.

This is also a perfect party food. It's quick, easy and shareable.

So, get your sheet pans ready and let's party!

Vegan Sheet-Pan Nachos (GF)

Time: 20 minutes

Servings: 4-10, depends if you're snacking or meal"ing"


1 bag tortilla chips

1/2 pint cherry tomatoes, sliced or diced

1/2 bell pepper, diced small

2 cups cooked beans (I use black or pinto)

1 cup sliced olives

1 1/2 cups shredded vegan cheeze or make my delicious * Vegan Queso


Chopped green onion or chives

Chopped cilantro

5-Minute Guacamole


Limes wedges, optional


Preheat oven to 400 degrees F.

Get out your full-size sheet pan & cover with a layer of parchment paper.

Spread out the chips first.

Then, add the tomatoes, pepper, beans, olives and shredded cheeze.

Cook in the oven for 10-12 minutes, until everything is heated through and the cheeze is melty.

Sprinkle on the green onion & cilantro. Dollop on some guacamole and salsa. Serve with some lime wedges!

Yum yum to it all!


If using my queso recipe, add it on after cooking the nachos.

Eat immediately, otherwise the nachos can get soggy with all of the toppings.

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