Description
Crunchy, salty, spicy, and deeply satisfying, my easy recipe for Vegan Sheet Pan Nachos is loaded up with all your favorite fixin’s. They're perfect for Game Day, Cinco de Mayo, or anytime you’re in the mood for some plant-based pub grub.
Ingredients
Scale
- 12-16 oz bag of tortilla chips
- 1 batch of vegan nacho cheese
- 1 (15 oz) can of black beans or refried beans
Walnut Taco Meat:
- 1 cup walnuts, soaked in boiling water for at least 30 minutes
- Homemade taco seasoning (recipe in the notes below)
- 1 tablespoon soy sauce, Tamari, or coconut aminos
- 1 tablespoon of cooking oil of your choice
Cold Toppings (pick and choose what you like):
- 1/2 cup cherry or grape tomatoes, quartered
- 1/2 cup fresh cilantro, roughly chopped
- 1-2 medium avocados, cubed
- 1/4 cup red onions, diced
- 1/4 cup scallions, thinly sliced
- 1/4 cup radishes, thinly sliced
- 1/4 cup vegan sour cream
- 1-2 jalapenos, thinly sliced
- 1-2 limes, sliced in wedges
- Your choice of hot sauce
Instructions
- Prepare the Walnut Taco Meat: First soak the walnuts in boiling water for 30 minutes (this will give them a chewy, "meaty" texture. Drain and rinse the walnuts, then place the walnuts, taco seasoning, and soy sauce in a food processor. Pulse everything carefully until you have meat-like crumbles. Be careful not to over process, or the walnuts will turn into mush. Preheat a large non-stick skillet over medium heat and coat with oil. Add the walnut crumbles and sauté for 5-7 minutes until toasted and fragrant. Set aside in a bowl when done.
- Warm the Nacho Base: Preheat your oven to 400°F. Spread chips in a single layer on a large sheet pan. The chips can be partially overlapped and close, just not layered super high. Spread the nacho cheese and beans evenly over the chips. Bake the nachos for 5-7 minutes until warmed through.
- Load The Nachos Up: Choose some or all of the cold topping options and sprinkle them evenly over the nachos. Serve immediately with lime wedges, and enjoy!
Notes
Homemade Taco Seasoning:
- 1/2 tablespoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- A pinch of ground black pepper
*Nutrition information below only includes the chips, beans, cheese, and walnut meat.
- Prep Time: 15 Minutes
- Cook Time: 5 Minutes
- Category: Appetizer or Entree
- Method: Oven
- Cuisine: Tex Mex
Nutrition
- Calories: 545
- Sugar: 4.2g
- Sodium: 631mg
- Fat: 30.4g
- Saturated Fat: 4.7g
- Carbohydrates: 61.5g
- Fiber: 11.3g
- Protein: 13.2g
- Cholesterol: 0mg
