This is Nacho Average Cinco de Mayo

Celebrate with Loaded Sheet Pan Nachos: All the Flavor, None of the dairy

Let’s taco ‘bout Cinco de Mayo. Contrary to popular belief, it’s not Mexico’s Independence Day (that’s September 16)! Instead, it commemorates the Mexican army’s victory over the French at the Battle of Puebla in 1862 - a true underdog win. Over time, especially in the U.S., Cinco de Mayo has grown into a celebration of Mexican culture, heritage, and community - and let’s be honest, also an excellent excuse to snack.

If you’re looking for something quick, easy, and wildly satisfying to make for the occasion (or any night, honestly), allow us to introduce your new favorite snack: Sheet Pan Nachos with Queso Blanco. This recipe is minimal effort but oh-so-tasty and comes together in under 30 minutes, no culinary degree required.

 

The Cheesiest Plant-Based Party Snack

At Darë, we believe food should be fun, shareable, and full of flavor — not fussy. These nachos are the ultimate party starter: loaded with fresh ingredients, (no dairy in sight) and baked to crispy, melty perfection. Whether you're feeding a crew or just feeding your inner snack goblin, this one’s for you.

So what makes these nachos so rad? It all starts with a bag of tortilla chips, spread edge to edge on a baking sheet like the base of a very delicious masterpiece. We layer on hearty black beans for that plant-powered oomph, sweet bursts of corn, and crunchy, colorful bell peppers. And then, the star of the show: Darë Queso Blanco - a smoky, creamy, flavor-bomb that melts like a dream and levels up anything it touches. Spoon it on generously and let the oven do the rest.

After just 10–15 minutes of baking (aka perfect salsa-dancing time), it’s topping time. Think creamy avocado, tangy salsa or pico, cool swirls of vegan sour cream, punchy jalapeños, and fresh cilantro. It’s a build-your-own bite situation, and every one is a party.

These nachos aren’t just a recipe, they’re a celebration on a sheet pan. Quick to prep, simple to assemble, and impossible to stop eating. Whether you’re hosting a Cinco de Mayo gathering, heading to a potluck, or doing a “me-party” on the couch, this dish delivers big flavor without the fuss.

 

 

RECIPE

Prep Time: 15 mins
Cook Time: 15 mins
Serves: 6–8 (or 2–3 v hungry snackers)

 

Ingredients:

Nacho Base

8 oz. tortilla chips of choice – sturdy chips hold up best

1 (15-oz.) can black beans – rinsed and drained

1 tub Darë Queso Blanco – the smoky, creamy MVP

1 bell pepper – any color, finely chopped

1 cup cooked corn – frozen and thawed or fresh off the cob

Toppings

Diced avocado

Pico de gallo or red salsa

Sliced jalapeños (optional but encouraged)

Vegan sour cream (or a dollop of vegan yogurt)

Fresh chopped cilantro

 

Instructions:

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Spread the chips in an even layer across the pan. Let them overlap — that’s where the magic happens.

Add black beans, spoon on the Queso Blanco, then sprinkle with bell peppers and corn.

Bake for 10–15 minutes, or until the cheese is bubbling and the chips are golden at the edges.

While it bakes, prep your toppings.

Once out of the oven, top with avocado, salsa, jalapeños, sour cream, and cilantro.

Serve immediately. 

 

Quick, easy, and way more exciting than your average snack — these nachos bring the fiesta energy wherever they go. And the best part? You don’t need a reason to make them again tomorrow.

So go on — pile it high, pass it around, and party like it’s Puebla in 1862.