Whether it’s a busy weeknight or a Sunday afternoon tailgate, this recipe for Tempeh Sheet Pan Nachos is a quick and easy way to satisfy your Mexican food cravings, and fill up on colorful veggies and protein-rich tempeh.
This month, The Recipe Redux challenged us to create an easy sheet pan meal for busy weeknight dinners. Sheet pan nachos are my go-to when I’m in the mood for something crunchy and comforting, but not really feeling the whole cooking bit. (Oh yes, I have those days.)
Feeling skeptical about nachos for dinner? Hear me out. Eating intuitively is all about choosing foods for joy and satisfaction, and letting go of preconceived food rules. And in my opinion, nothing satisfies better than nachos. Plus, my recipe is loaded with nutrient-dense veggies, plant protein from tempeh, and healthy fats from avocado and olives. It’s the type of thing that nourishes your body and soul.
Another thing I love about this recipe—especially for parties—is that it’s completely customizable. (A good “emergency meal” when the fridge is empty or friends stop by last minute.) It’s already vegetarian and gluten-free, and you can omit the queso fresco (or substitute with nutritional yeast or nut cheese) to make it vegan and dairy-free, too. If you’re not a fan of tempeh, or can’t find it in your store (look in the refrigerated section by the tofu), swap in black or pinto beans (disclosure: a client), or pretty much any of your favorite high-protein foods (cooked shredded chicken also works). Vegetables can also be swapped in and out. I shaved an ear of fresh sweet corn, but you can use frozen once fresh is no longer in season. (I know, sad face.)
It’s Friday, the first day of fall(!), you’re busy, and you want something comforting and delicious, but still healthy—you basically need these 15 minute Tempeh Sheet Pan Nachos in your life. Am I right?
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- 1 12-ounce bag corn tortilla chips
- 2 tablespoons olive oil or oil of choice
- 1 block crumbled tempeh use gluten-free if desired or substitute with black or pinto beans
- ⅓ cup salsa
- 1 tablespoon taco seasoning store bought or mix 1 teaspoon each cumin, coriander, and chili powder
- 1 tablespoon lime juice
- ¾ cup 1 ear cooked corn kernels (substitute with thawed frozen corn)
- ½ cup chopped black olives
- ¼ cup finely diced red onion
- 5 ounces crumbled queso fresco optional, use nutritional yeast or nut cheese for vegan/dairy-free version
- 1 diced avocado
- 1 sliced jalapeño pepper
- Toppings: chopped lettuce cilantro, peach hatch chile hot sauce
- Preheat oven to 400º F and line a sheet pan with foil. Spread tortilla chips in a single layer on the baking sheet and set aside.
- Heat oil in skillet over medium-high heat. Add tempeh, salsa, seasoning, and lime, stir and cook until hot, about 4-5 minutes. Sprinkle cooked tempeh evenly over tortilla chips on the sheet pan. Add corn, black olives, red onion, queso fresco (if using), avocado, and jalepeño, and place the sheet pan on the center rack of your oven. Bake 5-7 minutes, remove from the oven, and serve. Enjoy!