Loaded Vegetarian Sheet Pan Nachos

Make quick, delicious and easy vegetarian nachos at home in just minutes! This mouth-watering recipe is incredibly simple to make, just substitute with  your  favorite toppings for a more personalized dish. As part of Oliver’s Market’s REV (Real Everyday Values) promotion this quarter, we are offering Zack’s Mighty Corn Tortilla Chips and Amy’s Organic Medium Chili with Vegetables, as well as their other soups, on sale through the end of the year.



  • 9 ounce bag Zack’s Mighty tortilla chips
  • 2 cans Amy’s Organic Medium Chili with Vegetables
  • 2 cups cheddar cheese, grated
  • 2 cups Monterey jack cheese, grated
  • 2 avocados, diced
  • diced fresh tomatoes
  • cilantro, roughly chopped
  • sour cream
  • red salsa
  • canned sliced "tamed" jalapeno peppers
  • sliced black olives
  • sliced green onions


  1. Preheat oven to 400°F. Heat the Amy’s Chili on the stove-top in a saucepan until hot.

  2. Place tortilla chips on the baking sheet in a single layer. Sprinkle with with the hot Amy’s Chili. Top with cheeses.

  3. Bake for 10 minutes until cheese is melted and bubbly. Turn the oven on high broil and cook 1-2 minutes. Remove from heat and let cool 2-3 minutes.

  4. Garnish nachos as desired with diced tomatoes, avocado, cilantro, lime slices, sour cream, and salsa. Serve warm and crispy!

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