I decided to make a recipe for sheet pan nachos as I never really ordered them whenever we’d dine out. I’m just a loyal gal to my burritos and chimichangas! But my husband does love corn tortillas so I thought it’d be fun to actually have a go-to recipe for nachos. I know they’re not super authentic but they’re quick, easy and tasty. And that’s what I need.
While traditional nachos have cheese on them, I didn’t want to use vegan cheese for these nachos as my husband isn’t into “fake cheese”. Instead, I rely on the soy chorizo and the various rainbow of ingredients to give these nachos their flavor.
I shared these nachos with several neighbors and I learned that every single person enjoyed it after giving me unsolicited positive feedback. I usually only try to ask for feedback about changes. But I do appreciate the good feedback too! The encouragement is so good for me.
So with that, I would like to share with you my Vegan Sheet Pan Nachos with Soy Chorizo. I hope you like! Please read everything carefully when using this recipe.
Vegan Sheet Pan Nachos
This is an 8-step super easy and quick vegan sheet pan nachos recipe with soy chorizo.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6 servings 1x
- Diet: Vegan
Ingredients
- 24 oz of vegan chorizo, the kind that can get crumbly
- 16 oz of salted tortilla chips (make sure they’re sturdy)
- 1 15 oz can of salted black beans, drained and rinsed
- 1 15 oz can of sweet corn, drained and rinsed
- 1 bell pepper, rinsed and chopped
- 1 large poblano pepper, rinsed and chopped
- Juice of one large lime
- 1 cup of cilantro lime cashew cream or just plain ol’ vegan sour cream for drizzling
- 2 cups of cilantro leaves, rinsed and loosely packed
- 3 green onions, rinsed and chopped for sprinkling
- A jar of your favorite salsa if it isn’t summer and you can’t make your own using actual fresh ingredients
Instructions
- Preheat oven to 400°F.
- Preheat a large sauté pan to medium heat. When hot enough, spray with avocado oil.
- When oil is hot enough, add the soyrizo and cook according to package instructions. Usually for me this takes 8-10 minutes. When done, let cool and start assembling the sheet pan nachos.
- Use half of the tortilla chips to create a single layer on the sheet pan.
- Evenly distribute half of the soy chorizo over the layer of tortilla chips using a half tablespoon cookie scoop (or just a spoon is fine).
- Evenly distribute the following ingredients in order across the pan: half of the black beans, half of the sweet corn, half of both the red bell peppers and poblano peppers.
- Stick sheet pan in oven and bake for 8-10 minutes.
- Remove from oven when everything is cooked.
- Sprinkle the top with half of the lime juice as evenly as possible.
- Drizzle half of the cilantro lime cashew cream as evenly as possible on top.
- Sprinkle half of the cilantro leaves and half of the chopped green onions over the pan.
- Repeat steps 1-6 for the second half of ingredients.
- Serve with your favorite salsa or cream sauce!
