Vegetarian Sheet Pan Nachos
Vegetarian Sheet Pan Nachos anyone?! These kinds of meals are so fun to me. There’s several different elements going on and when they come together, it’s truly a flavor bomb! These are not only great for meals during the week, but also great for parties as an appetizer or game day as well. And if you or friends or family are vegan, then you can easily use vegan cheese instead.
Like a lot of my dishes, the toppings are truly up to you. For these nachos, I’ve sautéed some smoky cremini mushrooms, which is perfect when you have meat eaters in the family. 🙂 It’s not a big portion, but I like the flavor that it adds to the nachos. Feel free to double the amount if you’re a mushroom lover or omit them if you’re not a mushroom fan. I’ve also added plant-based ground or even chili to this as well in the past, which is another vegetarian or vegan option.
I also made a fresh Pico de Gallo to go on top, but you can use store bought Pico de Gallo or salsa. For these nachos I used pinto beans, but black beans are also another great option.
Other things I love to add to my nachos are rice/tomato rice, lettuce, guacamole instead of avocados, melted queso cheese instead of melting the cheese on the chips in the oven.
If you like my Vegetarian Sheet Pan Nachos, then you may also want to try my Chipotle Ranch Salad.
Get the Recipe: Vegetarian Sheet Pan Nachos
Ingredients
For the Pico de Gallo:
- 3 Roma tomatoes, sliced, seeded, and diced
- 3 tablespoons sweet yellow onions, diced small
- ¼ cup cilantro leaves, loosely packed, roughly chopped
- ½ medium jalapeno, carefully seeded and minced
- The juice from half of a small lime
- salt and pepper, to taste
For the Mushrooms:
- A good drizzle of neutral oil
- 8 ounces cremini mushrooms, sliced
- ½ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon chili powder
- 1 tablespoon tamari, or soy sauce
- salt and pepper, to taste
Other Ingredients:
- 1 small avocado, diced
- 1 small ear corn, or ½ cup cooked corn (For the cob, I boil in a pot of water for 8 to 10 minutes and set on a plate to cool and then cut corn off.)
- ½ cup warmed pinto beans or black beans, drained and rinsed
- 12 ounces tortilla chips
- 1 ½ cups queso quesadilla shredded cheese, or any shredded cheese of your choice (You can add more cheese, if you like it cheesier)
Optional Toppings:
- cilantro, roughly chopped
- jalapenos, pickled or fresh
- crema, or sour cream
Equipment
- sheet pan
Instructions
Prepare the Pico de Gallo:
- In a small bowl, mix all ingredients together and let chill for 30 minutes.
Cook the mushrooms:
- In a large skillet, over medium heat, drizzle with oil, add in the mushrooms, sauté for 5 minutes or so and then add in remaining ingredients. Cook until most of the moisture in pan has cooked off and the mushrooms are slightly golden, about 3 to 5 more minutes. Set mushrooms to the side.
Meanwhile, prepare the nachos:
- Heat oven to 400 degrees.
- On a large sheet pan, add the tortilla chips and sprinkle generously with cheese.
- Bake for 5 to 10 minutes or just until cheese is melted. Remove the nachos from oven.
- Now assemble your nachos by adding the toppings of your choice and enjoy!
