Sheet Pan Vegan Nachos

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.

Vegan Nachos Recipe

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.  

Dairy-Free Vegan Nachos

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!  

Colorful Vegan Nachos

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.  

Loaded Vegan Nachos

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

Easy Homemade Enchilada Sauce

Spicy Chipotle Guacamole

Creamy Vegan Garlic Cilantro Lime Sauce

Creamy Black Bean Dip

Creamy Black Bean and Roasted Sweet Potato Tostadas

Chunky Strawberry Avocado Salsa

Strawberry Salsa

One-Pan Mexican Quinoa and Black Beans

Watermelon Mint Lime Slushie Margaritas (just add a splash of tequila!)

The Best Vegan Nachos Recipe

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.  

Easy Vegan Nachos Recipe

I cannot wait for you to give this recipe a try!  

The Best Vegan Nachos

Chip from Sheet Pan Nachos

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Sheet Pan Vegan Nachos

Loaded Sheet Pan Vegan Nachos


  • Author: Elaine Gordon
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 8 1x
  • 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.


Scale

Ingredients


Instructions

  1. Preheat oven to 400 degrees Fahrenheit and line a half sheet rimmed baking sheet with parchment paper.
  2. 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.
  3. Place chips on the lined baking sheet in one single layer.  It is okay if some chips overlap.
  4. 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.
  5. 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.

  • Category: Appetizer or Entree
  • Method: Oven Baked
  • Cuisine: Mexican

Keywords: Loaded Vegan Nachos

Chip from Vegan Nachos

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