This easy Sheet Pan Vegan Nachos recipe is loaded with colorful and nutritious fixings. Hot creamy mashed black beans, vegan taco meat and vegan nacho cheese are smothered overtop crispy salty chips. Everything is topped off with your favorite crisp and cold toppings: red onions, jalapeno, radishes, green onion, tomato, cilantro and lime. Altogether this sheet pan dish is loaded with so much flavor and texture. It really couldn't be easier to make! Serve it as a hearty appetizer to a large crowd or enjoy as an entree for a smaller gathering.
Sheet Pan Vegan Nachos
We are completely obsessed with these loaded sheet pan vegan nachos! This is the real deal, people! It has that whole salty, crunchy, savory, spicy, cheesy, fresh thing going on - all at once! So satisfying and beyond flavorful. First, we have the spicy Mexican vegan taco meat with hot and creamy mashed black beans overtop crispy salty chips. YUM! Next comes the warm creamy vegan nacho cheese drenched overtop the entire situation. Everything is served piping hot and then topped off with cool, creamy, tangy vegan sour cream and all the fixings you want. I chose avocado, cherry tomatoes, radishes, green onions, red onions, cilantro, jalapeno and lime! OMG! You will not be able to stop so you might as well serve this sheet pan dish as your dinner.
Yes, there are a couple different components to this recipe. But the good news is you can totally prep the vegan nacho cheese, vegan sour cream and vegan taco meat a couple days in advance and reheat in the oven altogether with the chips. Hello, sheet pan meal prep central! While everything is getting warm and toasty in the oven I like to slice and dice up my cold fixings. That way when the nachos come out of the oven I'm ready to top and rock!
This dish is perfect for Cinco de Mayo or anytime you have a party and need a crowd-pleasing appetizer. It is a heartier appetizer for sure and very satisfying. It is filled with protein from the walnuts in the vegan taco meat as well as the cashews in the vegan nacho cheese and vegan sour cream. Plus, the vegan nacho cheese contains a vegetable. And, of course, the fixings provide fresh veggies. For the chips, you can use anything you want. I absolutely love Siete sea salt chips. They are actually grain-free and absolutely amazing. Altogether, this is one super nutritious dish.
If you need more Mexican recipe inspiration, try one of these popular recipes!
In the mood for more Mexican food? These are some of my most popular healthy Mexican recipes (all vegan, gluten-free and refined sugar-free):
Enchilada Stuffed Bell Peppers
Cilantro Lime Sauce or Garlic Cilantro Lime Sauce
Creamy Black Bean and Roasted Sweet Potato Tostadas
One-Pan Mexican Quinoa and Black Beans
Watermelon Mint Lime Slushie Margaritas (just add a splash of tequila!)
Now, let’s get to making these easy Sheet Pan Vegan Nachos! This dish is dairy-free, egg-free, meat-free, soy-free, peanut-free, grain-free, refined sugar-free and gluten-free.
I cannot wait for you to give this recipe a try!
Loaded Sheet Pan Vegan Nachos
- Total Time: 10 minutes
- Yield: 8
- Diet: Vegan
Description
This easy Sheet Pan Vegan Nachos recipe is loaded with colorful and nutritious fixings. Hot creamy mashed black beans, vegan taco meat and vegan nacho cheese are smothered overtop crispy salty chips. Everything is topped off with your favorite crisp and cold toppings: red onions, jalapeno, radishes, green onion, tomato, cilantro and lime. Altogether this sheet pan dish is loaded with so much flavor and texture. It really couldn't be easier to make! Serve it as a hearty appetizer to a large crowd or enjoy as an entree for a smaller gathering.
Ingredients
- 1 (15.5 ounce) can black beans (do not drain) OR homemade refried beans
- 1 (5 ounce) bag salted chips (~45 chips) - I love Siete Sea Salt Chips
- 1 batch of vegan walnut taco meat
- ½ batch vegan nacho cheese/vegan queso sauce
- ¼ cup homemade vegan sour cream
- Cold Toppings: diced avocado, homemade salsa fresca (pico de gallo), sliced grape tomatoes, thinly sliced radishes, diced green onion, thinly sliced jalapeno, diced red onion, fresh chopped cilantro (large stems removed), squeeze of fresh lime juice/lime wedges
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a half sheet rimmed baking sheet with parchment paper.
- Place canned beans (with the water in the can) in a saucepan over medium heat. Add a couple pinches of salt and mash the beans using a potato masher until mostly creamy. Cook the black beans down until the liquid is mostly absorbed. Set aside.
- Place chips on the lined baking sheet in one single layer. It is okay if some chips overlap.
- Over the chips place spoonfuls of the creamy black bean mixture. Next, spoon the vegan taco meat all over the chips. Drizzle the nacho cheese overtop everything. Place the sheet pan in oven for five minutes until everything is hot.
- Remove from oven and immediately add chilled sour cream and all your cold toppings. Enjoy immediately. Best served while chips, taco meat, black beans and nacho cheese are piping hot (and the cold toppings are cold). The contrast of the hot and cold is what makes nachos so good! Chips will get soggy when stored and reheated.
Notes
I like to make the vegan taco meat, vegan sour cream, vegan nacho cheese and creamy black beans in advance when possible. That makes it easy to dump the bag of chips on your baking sheet, add the toppings and simply reheat. While everything reheats I slice and dice my favorite cold toppings so that when the sheet pan nachos come out of the oven I can immediately top it off with my fixings.
- Prep Time: 5
- Cook Time: 5
- Category: Appetizer or Entree
- Method: Oven Baked
- Cuisine: Mexican
Danielle Bergeron says
This recipe is GLORIOUS!
I just made this and we ate our entire plates and went back for seconds!
This is the first vegan nachos I've made and I am a fan!! My 3 year old and 9 year old ate it all. Their dad went back for thirds. Your nacho cheese is the first vegan nacho cheese recipe I've found that is absolutely incredible. Also first time I've soaked my walnuts, it made allllllll the difference with the flavor. I didn't have time to make the sour cream, I didnt pay attention to the 4-6 hour refrigeration part. The nachos were spectacular even without it.
Thank you, thank you! Elaine, you are a foodie scientist ❤️
Elaine Gordon says
Hi, Danielle! Wow this is just the BEST comment and made my day. I'm so happy to hear the nachos were a hit with your whole fam including your little one! That is a huge win! One hack with the vegan sour cream is to add a couple ice cubes at the end and serve it as is - it won't be thick like sour cream but it will be nice and chilled and have that tangy flavor that is so good.
Thank you SO much for taking the time to let me know and for the five star review! Best, Elaine