Vegan Sheet Pan Loaded Nachos

Vegan Sheet Pan Loaded Nachos

Crisp tortilla chips layered with smoky black beans, melty cashew queso, and bright pico.

Total 40 min Makes 6 servings Calories 410/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Tree nuts

This sheet pan version builds in stages so every chip gets its share of beans, vegetables, and dairy-free queso instead of sinking to the bottom. A quick broil melts the cashew-based sauce and crisps the edges, while fresh pico, avocado, and lime keep the finished platter light and bright. It works as a game-day centerpiece or a casual dinner for a crowd.

Ingredients

  • 10 ounces sturdy restaurant-style tortilla chips
  • 1 can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 1/2 cups vegan cashew queso sauce
  • 1 cup corn kernels, fresh or thawed from frozen
  • 1/2 cup red onion, finely diced
  • 1 cup cherry tomatoes, diced
  • 1 jalapeño, thinly sliced
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup pickled jalapeños
  • 1 lime, cut into wedges
  • 1/4 cup vegan sour cream
  • 1/2 teaspoon salt

Method

  1. Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper.

  2. In a medium bowl, toss the black beans with the cumin, smoked paprika, olive oil, and salt.

  3. Spread half of the tortilla chips in an even layer across the sheet pan.

  4. Scatter half of the seasoned black beans and half of the corn over the chips, then drizzle with half of the cashew queso sauce.

  5. Repeat with a second layer of the remaining chips, beans, corn, and queso sauce.

  6. Bake until the queso is bubbling and the chip edges are golden, 10 to 12 minutes.

  7. Remove from the oven and immediately scatter the red onion, cherry tomatoes, and fresh jalapeño slices over the top.

  8. Top with diced avocado, cilantro, and pickled jalapeños.

  9. Drizzle with vegan sour cream and serve immediately with lime wedges.

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    Vegan Sheet Pan Loaded Nachos

    This sheet pan version builds in stages so every chip gets its share of beans, vegetables, and dairy-free queso instead of sinking to the bottom. A quick broil melts the cashew-based sauce and crisps the edges, while fresh pico, avocado, and lime keep the finished platter light and bright. It works as a game-day centerpiece or a casual dinner for a crowd.

    40 min 6 servings 410 cal

    Ingredients

    • 10 ounces sturdy restaurant-style tortilla chips
    • 1 can black beans, drained and rinsed
    • 1 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika
    • 1 tablespoon olive oil
    • 1 1/2 cups vegan cashew queso sauce
    • 1 cup corn kernels, fresh or thawed from frozen
    • 1/2 cup red onion, finely diced
    • 1 cup cherry tomatoes, diced
    • 1 jalapeño, thinly sliced
    • 1 avocado, diced
    • 1/4 cup fresh cilantro, chopped
    • 1/4 cup pickled jalapeños
    • 1 lime, cut into wedges
    • 1/4 cup vegan sour cream
    • 1/2 teaspoon salt

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch sheet pan with parchment paper.

    2. 2

      In a medium bowl, toss the black beans with the cumin, smoked paprika, olive oil, and salt.

    3. 3

      Spread half of the tortilla chips in an even layer across the sheet pan.

    4. 4

      Scatter half of the seasoned black beans and half of the corn over the chips, then drizzle with half of the cashew queso sauce.

    5. 5

      Repeat with a second layer of the remaining chips, beans, corn, and queso sauce.

    6. 6

      Bake until the queso is bubbling and the chip edges are golden, 10 to 12 minutes.

    7. 7

      Remove from the oven and immediately scatter the red onion, cherry tomatoes, and fresh jalapeño slices over the top.

    8. 8

      Top with diced avocado, cilantro, and pickled jalapeños.

    9. 9

      Drizzle with vegan sour cream and serve immediately with lime wedges.