Vegan Sheet Pan Loaded Nachos

Vegan Sheet Pan Loaded Nachos introduce a plant-based twist to classic nachos, providing a flavorful and colorful experience. Highlighting an assortment of fresh vegetables, plant-based protein, and dairy-free cheese, all baked on a sheet pan, this recipe serves as a versatile choice. Whether for game day, a party, or a family meal, these nachos captivate with their vibrant presentation and inviting taste. The combination of textures and flavors makes this dish enjoyable and appealing to those seeking a meat-free option with satisfying components.

Ingredients

• 1 bag tortilla chips
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 cup red onion, diced
• 1 cup bell peppers, diced
• 1 cup vegan cheese shreds
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup avocado, diced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat the oven to 350°F (175°C).
2. Spread the tortilla chips evenly on a large sheet pan.
3. Scatter the black beans, corn, cherry tomatoes, red onion, and bell peppers evenly over the chips.
4. Sprinkle the vegan cheese shreds on top, followed by the cumin and chili powder.
5. Bake in the preheated oven for 15-20 minutes, or until the cheese is fully melted and bubbly.
6. Remove from the oven and top with diced avocado and fresh cilantro before serving.

Keywords: Dinner, Vegan, Gluten-Free, Sheet Pan, Easy

Spice Rack: Cumin, Chili Powder

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---