Loaded Sheet-Pan Nachos
Crisp tortilla chips piled with spiced black beans, sweetcorn, melted vegetarian cheddar, guacamole and soured cream — perfect for movie night.
This is what cinema nights at home should be: messy, cheesy and impossible to stop eating. A single sheet of nachos feeds a crowd and needs almost no faff.
The spiced black beans add substance so even vegetarians leave happy, and the quick guacamole keeps everything bright. Best shared, preferably with a cosy blanket and a good film.
Ingredients
- 300 g tortilla chips
- 400 g tinned black beans — drained and rinsed
- 160 g tinned sweetcorn — drained
- 200 g vegetarian mature cheddar — grated
- 2 avocado — ripe
- 1 lime
- 150 g soured cream
- 1 red onion — finely chopped
- 2 ripe tomato — diced
- 15 g fresh coriander — roughly chopped
- 15 ml olive oil
- 10 ml smoked paprika
- 5 ml ground cumin
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 1 jalapeño — sliced, optional
Equipment
- large baking tray
- box grater
Instructions
Preheat the oven to 200°C fan/220°C conventional and line a large baking tray with baking paper.
Make the spiced bean mix: drain and rinse the tinned black beans, then tip into a mixing bowl. Add smoked paprika, ground cumin, 5 ml olive oil, sea salt and black pepper; lightly mash with the back of a spoon so about half the beans break down but some remain whole.
Scatter the tortilla chips evenly across the prepared baking tray in a single broad layer. Sprinkle over roughly half the vegetarian mature cheddar.
Spoon the spiced black bean mixture evenly over the chips. Sprinkle the tinned sweetcorn, diced ripe tomato and finely chopped red onion across the tray. Scatter sliced jalapeño if using, then top with the remaining grated vegetarian mature cheddar.
Bake in the preheated oven for 10 minutes, until the cheese is melted and the edges of some chips are turning golden.
Remove the tray from the oven and leave to rest for 5 minutes so the cheese sets slightly and the toppings settle.
While the nachos rest, make a quick guacamole: scoop the avocado flesh into a bowl, add the juice of the lime, a pinch of sea salt, chopped fresh coriander, a little diced ripe tomato and some finely chopped red onion; mash to a chunky consistency.
Dollop spoonfuls of guacamole and soured cream over the nachos, scatter the remaining fresh coriander and serve immediately straight from the tray.
Tips
- Use sturdy, thick tortilla chips that can hold toppings — thin, fragile chips go soggy faster.
- Grate the cheese yourself for better melting; pre-grated cheese often contains anti-caking agents and won’t melt as smoothly.
- Spread toppings in layers and don’t overload any one area to keep chips crisp underneath.
- Make the spiced beans a day ahead — they keep well refrigerated and actually deepen in flavour.
- If feeding a crowd, bake two trays simultaneously and keep one warm in a low oven (120°C fan/140°C conventional) while the other is served.
Substitutions
tinned black beans → tinned kidney beans, drained and rinsed
Stays closevegetarian mature cheddar → mature vegan-grated cheese (same weight)
Noticeably differenttortilla chips → 6 small corn tortillas cut into wedges and tossed with 10 ml olive oil, baked until crisp
Stays closesoured cream → Greek yoghurt, same weight
Stays close
Nutrition
Per serving · estimated
- 940
- Calories
- 28 g
- Protein
- 83 g
- Carbs
- 55 g
- Fat
- 12 g
- Fibre
- 8 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make these ahead of time?
Make the spiced beans and guacamole up to 24 hours ahead (keep the guac airtight). Assemble and bake the nachos just before serving for best texture.
How do I keep the chips from going soggy?
Spread chips in a single layer, avoid pooling wet toppings, and bake only until cheese melts — then let rest briefly but serve quickly.
Can I add meat?
Yes — 300 g cooked shredded chicken or spiced minced beef can be stirred into the bean mix before topping for a non-vegetarian option.
Are these gluten-free?
They can be if you use certified gluten-free tortilla chips and check canned ingredient labels for additives; otherwise don’t assume they’re gluten-free.
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