Veggie Nachos
Dinner is ready in 15 minutes? Yes please. I love veggie sheet pan nachos as a quick and easy weeknight dinner. 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.
Ingredients
- 4 cups tortilla chips
- 1 tablespoon olive oil
- 1 cup riced cauliflower
- ½ packet taco seasoning
- ½ cup seasoned black beans
- 1 cup sliced bell peppers
- 1 cup chopped spinach
- ¼ cup sliced red onion
- 3 tablespoon chopped fresh cilantro
- ¼ cup salsa
- 2 sliced avocados
Instructions
- Preheat the oven to 400.
- Heat a skillet over medium high heat and add the olive oil.
- Add the riced cauliflower and cook for 7-8 minutes until slightly softened.
- Add your taco seasoning and the amount of water required based on your package directions (usually about ¼ cup water).
- Continue to cook for about 5 minutes, until softened. Then, remove from the heat.
- Chop and prep all of your veggies. Thinly slice red onion, spinach, peppers, avocado and chop the cilantro.
- Using a sheet pan, layer on your tortilla 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.
- Remove from the oven and add on your avocados, cilantro, salsa and any other cold toppings you desire. Serve up!