Vegetarian Sheet Pan Nachos

3.75 from 4 votes

Vegetarian Sheet Pan Nachos

Vegetarian Sheet Pan Nachos is the easiest vegetarian dinner and full of flavor! This recipe is super family-friendly. Everyone will love it!

Prep Time10

Cook Time15

Total Time25

Course: Lunch, Main Dish

Cuisine: Mexican

Servings:

Calories: 775kcal

Author: Catherine McCord

Ingredients

4 tablespoons butter
4 tablespoons flour
1 1/2 cups milk
2 cups Mexican cheese or a mix of Monterrey jack, mozzarella and cheddar
1 teaspoon nacho, taco or fajita seasoning
1 16 ounce bag tortilla chips
1 can black beans, rinsed and drained
1 bell pepper, diced
1 cup frozen corn, defrosted
1 tomato, seeded and diced
1/2 cup sour cream
1 cup guacamole, or 1 ripe avocado, cut into chunks
1 lime, cut into wedges
pickled onions (recipe linked below)

Optional Toppings:

radish, sliced
salsa
hot sauce
scallions, diced
cilantro
pickled jalapeños

Instructions

Melt the butter in a medium sauce pan on low to medium heat.
Sprinkle in the flour and whisk until it thickens creating a roux, about 1-2 minutes.
Add about 1/2 cup milk whisking continuously until milk is absorbed and then add remaining milk. Continue cooking and stirring until bubbles start to appear.
Add cheese and taco seasoning to the roux and stir until mixture is melted and combined.
Place the chips on a 1/2 sheet pan.
Top chips with the nacho cheese mixture followed by beans, bell pepper, corn, tomatoes and guacamole, pickled onions and lime. You can also top with optional ingredients.

Video

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Nutrition

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