Dinner is ready in 15 minutes? Yes please. I love veggie sheet pan nachos as a quick and easy weeknight dinner.
The Story:
My kids request them and I happily oblige. Nachos sometimes get a bad rap for being “unhealthy” and most versions probably are not very nourishing. However, with this recipe, I use grain-free chips, load them up with nourishing veggies and top with flavorful, vibrant toppings for extra nutrition. Sheet pan nachos are so versatile and so easy. If you are on any kind of a health journey, it’s all about finding substitutions, not eliminating. Add your favorite veggies, add a new one, load them up and don’t overthink it!
Jump to:
The Ingredients:
Here is the list of ingredients you will need to make these loaded veggie nachos:
- Grain-Free Tortilla Chips: Grains can be known to cause inflammation so I try to limit the amount of grains I consume. I am so grateful for Siete. They make amazing grain-free products, and their chips are no exception.
- Black Beans: Beans add protein, fiber and increase the satisfaction level. I always look for organic black beans.
- Riced Cauliflower: This is such a great veggie substitution for ground beef. Add in taco seasoning and it’s delicious and satisfying. You can buy already riced cauliflower or finely chop your own.
- Taco seasoning: Use your favorite taco seasoning to season the cauliflower. Be careful when picking out taco seasoning (or any seasoning packet for that matter) if you cannot tolerate gluten and grains. Most taco seasoning packets contain gluten or corn starch. I love Siete taco seasoning. Once again, they do not use gluten or grains in their seasonings and they are delicious. Clean food, happy body.
- Red Onion: You can use raw red onion and add them before baking, or use pickled onions and add them after baking. Either way is a flavorful, gut healthy option!
- Bell Peppers: I like using a variety of red, orange and yellow to add more color and flavor, but you can use any bell pepper you prefer.
- Spinach: Spinach? On nachos? Yep! Add it first. It goes undetected but your body will reap the benefits of a nice, leafy green.
- Avocado: Everybody’s favorite healthy fat. Good for your skin, heart, tummy and helps to keep you feeling full.
- Salsa: Find a good salsa that doesn’t have added sugar. Organic is best if you can, and slather it on for that extra serving of veggies!
- Cilantro: Herbs are such a gift. More flavor, more nutrition. You can’t go without them!
- Vegan Cheese: You can use vegan cheese as a nice substitution here. Find one that will become melty, as a key marker of every good nacho!
Step By Step Preparation Instructions:
- Step 1: This one is so, so easy. Preheat the oven to 400. First you’re going to make the taco cauliflower filling. Heat a skillet over medium high heat. Add in some olive oil. Add the riced cauliflower and cook for 7-8 minutes until slightly softened. Add your taco seasoning and water based on your package directions (usually about ¼ cup water). Continue to cook for about 5 minutes, until softened. Then, remove from the heat.
- Step 2: Now, chop and prep all of your veggies. Thinly slice red onion, spinach, peppers, avocado and chop the cilantro. Once your veggies are ready to go, get a sheet pan, layer on the chips, covering the sheet pan completely. Add the spinach, then onion, black beans, taco cauliflower, peppers, and cheese. Bake for about 10 minutes, watching to make sure the chips don’t burn.
- Step 3: Remove from the oven and add on your avocado, cilantro, salsa and any other cold toppings you desire. Serve up!
The Recipe:
The Finished Product:
Veggie nachos create the perfect crowd pleasing, nourishing, 15 minute meal. Nachos are more of a “throw a bunch of ingredients together” rather than a “follow a recipe” meal, but I love demonstrating how straightforward vibrant, nourishing eating can be.
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