Sheet Pan Bell Pepper Nachos
These sheet pan bell pepper nachos offer a healthier alternative to this classic party snack without compromising flavor. They also rely on just a few ingredients like fresh veggies, beans, and cheese for virtually no fuss.
Recipe Mood: Party Time
Indulgence Level: Medium
Effort Level: Easy
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Nachos are one of the ultimate party snacks (at least stateside). They make much-lauded appearances at Super Bowl parties, birthday celebrations, Fourth of July gatherings, and cozy Friday nights when you just want to curl up with a good movie and some indulgence—and maybe some ultimate brownies.
There are meat-laden nachos, cheese-laden nachos, every-topping-you-can-imagine nachos, and these sheet pan bell pepper nachos. Although a bit healthier than some other versions, mine are no less satisfying.
I can’t take credit for this recipe because it comes courtesy of my brother-in-law, who made them when my mom visited him in Florida. The only difference I make is adding scallions, an extra pepper, and more onions.
Because of the limited ingredients in these nachos, there’s a good chance you already have everything you need, but feel free to amp them up by adding diced avocado, red salsa, salsa verde, sour cream, cilantro, etc. The options are limitless.
Did you know?
Chef Ignacio “Nacho” Anaya created nachos in Mexico for a group of U.S. military wives, whose husbands were stationed at nearby Fort Duncan in Texas.
Why You’ll Love These Sheet Pan Bell Pepper Nachos
You might already have all–or most–ingredients: This recipe relies on basic yet flavorful ingredients for simplicity.
It’s essentially a no-fail recipe: You can swap out ingredients for whatever you like. You can also adjust the ingredients to your liking, such as adding more beans or fewer onions. As long as the nachos are smothered in ingredients you like, you can’t go wrong!
They’re a healthier alternative to meat-laden nachos: If you’re a vegetarian or just want to limit your meat consumption, these veggie-based nachos are the perfect snack.
Veggies are cooked: Instead of adding diced raw veggies to these nachos, you cook the peppers and onions instead to draw out their flavors for this simple recipe.
Key Ingredients
- Blue Corn Tortilla Chips: These give the nachos an earthy flavor and a beautiful color.
- White Cheddar Cheese: These nachos are partly about the visual, and white cheddar contrasts nicely with the vibrant blue-purple color of the tortilla chips.
- Scallions: Scallions provide even more color contrast and a bright, fresh crunch.
See the recipe card below for more information on ingredients and quantities.
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How to Make This Recipe
- Cook the peppers and onions: Cook them in a pan, in olive oil, until they’re soft and translucent.
- Prepare the nachos: Spread half the corn chips on a large sheet pan. Top with half the cooked peppers and onions, half the black beans, and half the cheddar cheese.
- Repeat: Repeat the process with the remaining ingredients (remaining half of corn chips, remaining half of peppers and onions, remaining half of black beans, and remaining half of cheddar cheese).
- Cook the nachos: Cook the nachos in the oven at 350F until the cheese fully melts, about 5 to 7 minutes.
- Finish: Top the nachos with lots of chopped fresh scallions.
Pro Tips
Purchase cheese that’s already shredded or shred it yourself in advance: This will shorten the time it takes to make these nachos.
Cook the peppers and onions beforehand: This will make preparing the nachos even easier because the peppers and onions will be ready to go.
Variations & Substitutions
-Use any tortilla chips you like, including yellow corn.
-Replace the red bell peppers with green, or use a combination, including yellow and orange.
-Use any onion you like or have on hand.
-Use pinto beans in place of black beans.
-Other good cheese options include yellow cheddar, Monterey Jack, or a Mexican cheese blend.
-Go crazy with the toppings: Diced avocado, sour cream, and salsa are just some ideas.
Recipe FAQs
Blue corn is actually the same as yellow corn, except it has high levels of anthocyanins, which give it its blue color. This also means blue corn has more nutrients than yellow.
They taste similar to yellow corn tortilla chips but possess a more robust flavor. Common descriptions are “earthy” and “nutty.”
Storage
Refrigerator: Store leftovers in aluminum foil and in the fridge for up to 2 days.
Freezer: I don’t recommend freezing nachos. They’ll turn soggy and won’t taste good at all.
Reheat: Reheat the nachos on an aluminum sheet pan at 350℉ until warmed through and crispy. Some nachos may not crisp fully, but they’ll still taste good.
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Sheet Pan Bell Pepper Nachos
Ingredients
For the Peppers and Onions
- 2 tablespoons extra virgin olive oil
- 2 red bell peppers thinly sliced julienne
- 1 yellow onion peeled and sliced julienne
- ¼ teaspoon kosher salt
- Ground black pepper
For the Nachos
- 10 cups blue corn tortilla chips (Note 1)
- ½ 15-ounce can black beans drained and rinsed
- 8 ounces white cheddar shredded (Note 2)
- 3 scallions sliced (green parts)
Instructions
- Heat the olive oil in a large sautée pan on medium-low to medium heat. Add the peppers and cook for about 10 minutes, stirring occasionally. Add the onions, salt, and pepper and cook, with the peppers, for about another 20 minutes until they're both soft and golden. Remove the pan from the heat.
- Preheat the oven to 350℉.
- Spread half of the corn chips onto a large sheet pan. Top with half of the cooked peppers and onions, half the beans, and half the cheese. Spread the other half of the corn chips on top (like a double decker) and repeat with the remaining ingredients.
- Place the pan on the bottom rack of the oven and bake the nachos until the cheese melts, about 5 to 7 minutes. Remove the pan and top with the sliced scallions. Enjoy!
