These vegan sheet pan nachos are the perfect appetizer to serve when friends are coming over to watch the game. The recipe is quick and easy and can be adapted to your taste preference. Make the quinoa black bean taco meat ahead of time to make the nacho assembly effortless!
I used Daiya vegan cheddar shreds for my vegan cheese because it is the perfect pairing with the quinoa black bean taco meat. I also prefer a chipotle salsa because it adds a layer of smokiness to the nachos. I kept my ingredients pretty mild but you could easily turn up the heat with hot peppers.
Let me know what combinations you come up with!
Vegan Sheet Pan Nachos with Quinoa Black Bean Taco Meat
Equipment
- cutting board
- Chef's Knife
- 9" x 13" sheet pan
- parchment paper
Ingredients
- About ½ bag tortilla chips
- ½ cup salsa
- ½ cup vegan cheddar cheese shreds
- 2 sweet or jalapeno peppers sliced
- 10 black olives sliced
- Avocado for topping
- Fresh cilantro for topping
Quinoa Taco Meat Ingredients
- ½ cup dry quinoa
- 1 cup vegetable broth
- 15 oz can black beans drained and rinsed
- ¼ cup salsa
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 Tbsp nutritional yeast
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F and line a 9” x 13” baking sheet with parchment paper
- Prepare the quinoa taco meat by rinsing the quinoa and place in a medium saucepan with vegetable broth and bring to a boil
- Reduce to simmer and cook for about 15 – 20 minutes or until liquid is absorbed
- Cover sauce pan and let quinoa sit for 10 minutes
- Stir in remaining ingredients thoroughly handset aside
- On the baking sheet spread out the tortilla chips in a single layer with subtle overlapping
- Spread quinoa taco meat over the chips
- Next spread the vegan cheddar shreds over the quinoa
- Add dollops of salsa over the nachos
- Next add the peppers and olives
- Bake nachos until the cheese has melted and the toppings are heated through; about 8 – 10 minutes
- Serve immediately topped with avocado and fresh cilantro leaves
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.