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SHEET PAN NACHOS

Prep Time25 minutes
Cook Time8 minutes
Diet: Gluten Free
Servings: 5
Author: Angela Connell

Equipment

  • 2 sheet pans
  • tinfoil
  • cheese grater
  • cutting board
  • cutting knife
  • lime squeezer
  • small processor

Ingredients

Ingredients:

  • Tortilla chips of your choice
  • 1 diced baked sweet potato see modifications below
  • 3/4 cup baked cauliflower
  • 1 16oz black beans I use organic
  • 1 diced red bell pepper
  • 1 diced/thinly sliced red onion
  • 1/2 bunch chopped coriander/cilantro
  • 2 avocados
  • 1/2 cup 5% fage yogurt
  • 1 chipotle pepper (pureed)
  • 4 limes
  • 1 8oz cheddar cheese grated see modifications below
  • pickled jalapenos or salsa to taste
  • Spices to have on hand: s&p, garlic salt, onion powder, chili seasoning, oregano, cumin, smoked paprika

Instructions

Instructions:

  • Assemble your equipment. Line sheet pan with tin foil. Open your can of black beans ( only pour a little of the liquid mixture off ) pour into pan. Add spices, salt, pepper, 1 tsp cumin, chili powder, smoked paprika, onion powder. 2 tbsp diced red onion and 3 tbsp chopped red bell pepper. Cook on med-lo heat, stir occasionally.
  • Thinly slice 1/2 of your red onion and place in container with 1 freshly squeezed lime, salt and pepper. This will need to pickle while you prepare everything else.
  • On other sheet pan lined with tin foil, place your diced sweet potato and cauliflower (lightly tossed in olive oil). Bake at 425 until tender. I like mine a little brown on the corners.
  • Slice and open your avocado. Scoop out avocado and place in dish. Add salt, pepper, garlic salt, onion powder, and 1 freshly squeezed lime. Gently mix together.
  • Prepare chipotle crema. Combine pureed adobe pepper, 1/2 cup plain fage yogurt, 1 lime juice, 1 tsp onion powder, garlic salt, and oregano. If you like your crema more soupy than thick, add extra lime juice or 2 tbsp milk or water. Also remember to spice to taste. I sometimes add ancho chili seasoning.
  • Now put it all together. Cover your sheet pan with tortilla chip of choice. Sprinkle cooked sweet potato, cauliflower, black bean mixture and top with cheese (or no cheese if you do not want any). Bake until hot or cheese is melted. Generally 5-10 min. Make sure your oven is HOT so they do not get soggy.
  • Remove from oven, top with avocado mixture, chipotle crema, jalapenos, and coriander/cilantro. ( do not sweat the cilantro... just pinch some off of your bunch and sprinkle over nachos. Oh My Goodness.. aren't they delicious and just what you need.

Modifications:

  • Vegan Option: substitute vegan yogurt, vegan cheese.
  • TIME SAVING TIPS: Use left overs. Buy pre-cooked sweet potato, quinoa, veggie mix. Instead of making the black bean mixture use, "Seeds Of Change" savory mexican style black beans with corn and peppers.
  • Beef: add cooked hamburger meat. After meat has cooked and drain off grease. Return to skillet, add 1/2 cup water, salt, pepper, garlic salt, onion powder, smoked paprika, chili seasoning, cumin and allow to simmer until just a little liquid is remaining.
  • Chicken: Cook chicken in skillet. When cooked, shred or dice chicken, return to skillet, add 1 can rotel tomatoes, simmer for 15 min.
  • Tortilla Options: Don't have tortilla chips? Use tortillas (just tear apart in small pieces) plantain chips.
  • Spice Options: if you do not have chipotle peppers, can substitute with ancho chili seasoning, chipotle seasoning, hot sauce, red pepper.