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Close up of sheet pan restaurant style nachos with a dollop of sour cream and a dollop of guacamole in the middle
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5 from 2 votes

Sheet Pan Vegetarian Nachos

Sheet Pan Vegetarian Nachos are restaurant-style nachos but are entirely meatless! They are made with vegetarian, chili-seasoned "ground beef" and all of the traditional nacho toppings you love.
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Appetizers
Cuisine: American, Mexican, Vegetarian
Servings: 4
Calories: 737kcal


Vegetarian Nachos

  • 2 teaspoons extra virgin olive oil
  • 12 ounces Sweet Earth Awesome Grounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon oregano
  • 1 15 ounce can kidney beans
  • 6 ounces tortilla chips
  • 4 ounces sharp cheddar cheese * grated


  • 10 cherry tomatoes * halved or quartered
  • 1 jalapeno * cut into slices
  • 1/4 cup loosely packed cilantro * roughly chopped
  • 1/4 cup sour cream
  • 1/4 cup guacamole


  • Preheat oven to 400°F.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the Sweet Earth Awesome Grounds and season with salt, pepper, chili powder, cumin, and oregano.
  • Cook for about 3 minutes, breaking up the grounds into fine crumbles.
  • Add the kidney beans, and continue cooking, stirring often, until the grounds are cooked through and everything is hot, about 2-3 more minutes.
  • Spread the tortilla chips out evenly onto a baking sheet.
  • Top with the chili mixture and cheddar cheese.
  • Bake for 5-7 minutes, or until the cheese is completely melted.
  • Remove from the oven and top with the tomatoes, jalapenos, cilantro, sour cream, and guacamole, or the toppings of your choice.



Tips and Techniques for the Best Vegetarian Nachos

  • Shred the cheese from a block for the best melting.
  • Easy adjust the ingredients and toppings to suite your own tastes. If you don’t like an ingredient, leave it out. If you want more of something, add it.
  • Store leftover nachos tightly wrapped in the refrigerator. It is best to try to remove the sour cream and guacamole before reheating.
** Nutritional information includes all toppings listed in the recipe. Please be aware that the nutritional information will vary if you change which toppings you use and/or if you chance the amount of the toppings.


Calories: 737kcal | Carbohydrates: 65g | Protein: 37g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 37mg | Sodium: 1010mg | Potassium: 978mg | Fiber: 16g | Sugar: 3g | Vitamin A: 1315IU | Vitamin C: 17mg | Calcium: 465mg | Iron: 9mg