Loaded Vegetarian Nachos (Sheet Pan Recipe)
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Nachos aren’t just for Super Bowl parties! These sheet pan vegetarian nachos are loaded with delicious toppings, making them a fun meal or hearty snack for a crowd.
These vegetarian nachos are full of melty cheeses and some classic flavor combinations – including sweet potatoes and black beans – with a cilantro lime cream that’s bright and flavorful. Perfect for a Meatless Monday dinner or a weekend happy hour snack, sheet pan nachos go from the oven to the table where everyone can customize their nachos with their favorite toppings.
This recipe comes together faster than you might think. The oven does the work of roasting the sweet potatoes while you blend up the four ingredient cilantro lime cream and prep the nachos. Make the sweet potatoes during your weekend meal prep time and this recipe will come together quickly for a busy weeknight or game day.
What’s in Sweet Potato Vegetarian Nachos
For the Nachos
- Tortilla chips
- Back beans
- Corn
- Monterey jack cheese
- Tomato
- Avocado
- Roasted Sweet Potatoes
- Cilantro Lime Cream
For the Roasted Sweet Potatoes
- Sweet potato
- White or red onion
- Extra virgin olive oil
- Chili powder
- Cumin
- Garlic powder
- Onion powder
- Salt
For the Cilantro Cream Sauce
- Cilantro
- Sour cream
- A lime
- Salt
How to Make Vegetarian Nachos (Step by Step)
Roast the Sweet Potatoes
Heat oven to 375 degrees.
In a small bowl, combine chili powder, cumin, garlic powder, onion powder, and ½ tsp salt. Set aside.
In a medium bowl toss diced sweet potatoes and onions with olive oil until all vegetable pieces are coated. Sprinkle spice mixture over sweet potatoes and toss well to coat.
Place mixture on a sheet pan and spread out into a single layer.
Roast potatoes and onions in the oven for 30 minutes or until sweet potatoes begin to brown, tossing half way through the baking time. Remove from oven.
Make the Cilantro Lime Cream
Place cilantro, sour cream, lime juice and remaining ½ tsp salt in a food processor or high speed blender.
Blend until mixture is smooth. Pour into a small dish and refrigerate until ready to use.
Assemble Nachos
Heat oven to 350.
Spread chips out on a sheet pan. Sprinkle chips with 1 cup of shredded cheese. Top with black beans, corn, and roasted sweet potatoes. Cover with remaining 1 cup of shredded cheese.
Place nachos in the oven for 5-7 minutes or until the cheese melts completely. Remove from the oven.
Top nachos with diced tomatoes, and avocado.
Drizzle cilantro lime cream over top of the nachos.
Serve immediately. Enjoy!
Tips for Sheet Pan Vegetarian Nachos
Make the sweet potatoes and cilantro lime cream ahead of time. Both the roasted sweet potato mixture and the cilantro lime cream can be made up to 2 days before you want to serve the nachos and stored in the refrigerator. The cold, cooked sweet potatoes can be placed directly on the nachos – they’ll reheat great in the oven while the cheese melts.
Make your own tortilla chips. If you really want to take these meatless nachos to the next level, grab some corn tortillas and fry up your own chips. Follow my step by step instructions for making homemade tortilla chips!
Don’t have sour cream on hand? Swap it out for plain greek yogurt in the Cilantro Lime Cream.
Use a strong tortilla chip for nachos. Thin and light chips are delicious for snacking, but don’t hold up for nachos. Choose a thicker cut tortilla chip for this recipe.
Make this recipe your own by adding your favorite toppings. Pico de gallo, diced bell peppers, shredded lettuce, and/or thinly sliced jalapeño peppers are great options and would all make delicious additions.
This vegetarian nacho recipe uses Monterey jack cheese because of its creamy taste and how well it melts. If you can’t find or don’t like Monterey jack cheese, feel free to swap it out for your favorite cheese.
Drink Pairings
Frequently Asked Questions
Cooked, shredded chicken or cooked ground beef is delicious on these nachos if you’re looking to add a little meat to the mixture. Add the chicken or beef along with the sweet potatoes, corn, and cheese before you put the nachos in the oven.
Yes! You absolutely MUST take the time to roast the sweet potatoes before making these nachos. If you put the raw potatoes on your nachos, they will not have enough time to cook and you’ll be left with a greasy, crunchy, inedible mess. If you don’t want to roast the sweet potatoes (or forgot to do it ahead of time), just leave them off. This meatless nachos recipe will still be delicious.
Substitute canned pinto beans – drained and rinsed – for the black beans if you prefer. Pinto beans will give you a flavor more like refried beans.
Literally anything you like! Nachos are the perfect customizable meal because you can put any toppings you want on them. Got lots of small containers of leftovers? Turn them into nachos! Chips + cheese + leftover roasted veggies, chicken, etc = Dinner!
Adding a layer of cheese to the chips before you add any other toppings will help keep your chips crunchy and stop the moisture from other toppings from making your chips soggy.
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Loaded Vegetarian Nachos (Sheet Pan Recipe)
Ingredients
- 2 cups sweet potato, diced
- ½ cup white or red onion, diced
- 1 Tbsp extra virgin olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt, divided
- ½ cup cilantro
- ½ cup sour cream
- 1 tsp fresh lime juice
- 4 cups tortilla chips
- 1 cup canned black beans, drained and rinsed
- ½ cup frozen corn, thawed and drained
- 2 cups monterey jack cheese, shredded, divided
- ½ cup tomatoes, seeded and diced
- 1 avocado, diced
Instructions
Roast the Sweet Potatoes:
- Heat oven to 375 degrees.
- In a small bowl, combine chili powder, cumin, garlic powder, onion powder, and ½ tsp salt. Set aside.1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp salt
- In a medium bowl toss diced sweet potatoes and onions with olive oil until all vegetable pieces are coated.
- Sprinkle spice mixture over sweet potatoes and toss well to coat.
- Place mixture on a sheet pan and spread out into a single layer.
- Roast potatoes and onions in the oven for 30 minutes or until sweet potatoes begin to brown, tossing half way through the baking time. Remove from the oven.
Make Cilantro Lime Cream:
- Place cilantro, sour cream, lime juice and remaining ½ tsp salt in a food processor or high speed blender.½ cup cilantro, ½ cup sour cream, 1 tsp fresh lime juice
- Blend until mixture is smooth.
- Pour into a small dish and refrigerate until ready to use.
Assemble Nachos:
- Heat oven to 350.
- Spread chips out on a sheet pan or rimmed baking sheet. Sprinkle chips with 1 cup of shredded cheese.4 cups tortilla chips, 2 cups monterey jack cheese
- Top with black beans, corn, and roasted sweet potatoes.1 cup canned black beans, ½ cup frozen corn
- Cover with remaining 1 cup of shredded cheese.
- Place nachos in the oven for 5-7 minutes or until the cheese is completely melted. Remove from the oven.
- Sprinkle nachos with tomatoes, and avocado.½ cup tomatoes, 1 avocado
- Drizzle cilantro lime cream over top of the nachos.
- Garnish with cilantro, if desired. Serve immediately.
