Black Bean & Lentil Sheet Pan Nachos
Prep time
Cook time
Total time
These vegan black bean & lentil sheet pan nachos make the perfect weeknight meal or snack. They're hearty, flavorful, SO filling, and easy to make.
Recipe type: Main Course, Appetizer
Cuisine: Vegan, Gluten-free, Mexican Inspired
Serves: Serves 4-6
  • 1-2 tsp olive or grapeseed oil
  • ½ white onion
  • 2 cloves garlic
  • ½ small can green chiles
  • 1 14 oz can black beans
  • 1 14 oz can lentils
  • ½ bell pepper
  • 2 tbsp taco seasoning
  • 1 tbsp tomato paste
  • 2 tbsp water
  • Juice of ½ lime
  • 1 tsp smoked paprika
  • 1 16oz bag tortilla chips
  • 2 cups vegan cheddar shreds
  • 1 cup vegan sour cream
  • 2 ripe avocados
  • ½ bunch cilantro
  1. Preheat and lightly oil a large pan over medium high heat. Finely dice ½ white onion. Add it to the pan. Mince the garlic then stir it into the onion, along with ½ can of green chilies.
  2. Drain and rinse the beans and lentils then add them to the pan. Stir in the bell pepper, taco seasoning. tomato paste, water, lime juice, and smoked paprika. Reduce heat to medium and let cook for 5 minutes. Taste and adjust seasoning if desired. Add smoked paprika for smokiness, salt to increase flavor, or lime juice for more tang.
  3. Divide the tortilla chips across two baking sheets. Add dollops of the bean and lentil mixture evenly over the chips. Sprinkle 1 cup of vegan cheddar across each pan and bake for 10-15 minutes.
  4. While the nachos bake, mince the cilantro and slice the avocado. Garnish the nachos with sour cream, cilantro, and avocado then dig in!
Recipe by Carrots and Flowers at