Vegan Sheet Pan Nachos with Quinoa Black Bean Taco Meat
Vegan sheet pan nachos are an easy appetizer that is perfect for any game day party.
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
Tried this recipe?Let us know how it was!