AuthoradminCategoryAppetizers, Avocado, Cinco de mayo, Game Day, Memorial Day, Snacks, Vegetable, VegetarianCuisineHealthy, Kid-Friendly, MexicanCooking MethodBakingDifficultyBeginnerWhether you are preparing food for your family or to feed a crowd…these Vegetarian Sheet Pan Nachos are pretty much the best nachos you will ever eat. No meat needed, as this dish is full of flavor and it promises to fill you up. Load up these nachos with sautéed veggies, homemade guacamole & plenty of cheese.
Heat oven to 400 degrees fahrenheit with rack in the middle. Line a baking sheet with tin foil.
Heat 2 tablespoons of oil in a large cast iron skillet over medium heat until shimmering. Add the onions. Cook for about 8 minutes until softened, stirring often. Add the garlic, salt & spices. Combine well, cook another 2 minutes. Add the other two tablespoons of olive oil and the veggies. Mix well and cook for 6 minutes, or until softened. Stir in the black beans.
Place a sigle layer of nachos on the baking sheet. Top with the sautéed vegetable mixture. Top with the cheese. Bake for 8 minutes. Remove from the oven & top with some guacamole, salsa, red onion & cilantro. Serve with sour cream.
Ingredients
Directions
Heat oven to 400 degrees fahrenheit with rack in the middle. Line a baking sheet with tin foil.
Heat 2 tablespoons of oil in a large cast iron skillet over medium heat until shimmering. Add the onions. Cook for about 8 minutes until softened, stirring often. Add the garlic, salt & spices. Combine well, cook another 2 minutes. Add the other two tablespoons of olive oil and the veggies. Mix well and cook for 6 minutes, or until softened. Stir in the black beans.
Place a sigle layer of nachos on the baking sheet. Top with the sautéed vegetable mixture. Top with the cheese. Bake for 8 minutes. Remove from the oven & top with some guacamole, salsa, red onion & cilantro. Serve with sour cream.
