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Vegan Sheet Pan Nachos

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This is an 8-step super easy and quick vegan sheet pan nachos recipe with soy chorizo.

Ingredients

Scale
  • 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

  1. Preheat oven to 400°F.
  2. Preheat a large sauté pan to medium heat. When hot enough, spray with avocado oil.
  3. 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.
  4. Use half of the tortilla chips to create a  single layer on the sheet pan. 
  5. 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).
  6. 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.
  7. Stick sheet pan in oven and bake for 8-10 minutes.
  8. Remove from oven when everything is cooked.
  9. Sprinkle the top with half of the lime juice as evenly as possible.
  10. Drizzle half of the cilantro lime cashew cream as evenly as possible on top.
  11. Sprinkle half of the cilantro leaves and half of the chopped green onions over the pan.
  12. Repeat steps 1-6 for the second half of ingredients.
  13. Serve with your favorite salsa or cream sauce!

Find it online: https://bakeroise.com/vegan-sheet-pan-nachos/