Whether it’s a busy weeknight or a Sunday afternoon tailgate, this recipe for Easy Vegetarian Tempeh Sheet Pan Nachos is quick and easy perfection.
Course Appetizer, dinner, lunch, Snack
Cuisine gluten-free, vegan option, vegetarian
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 3-4
Author Stephanie McKercher, RDN
Ingredients
112-ounce bag corn tortilla chips
2tablespoonsolive oilor oil of choice
1block crumbled tempehuse gluten-free if desired or substitute with black or pinto beans
⅓cupsalsa
1tablespoontaco seasoningstore bought or mix 1 teaspoon each cumin, coriander, and chili powder
1tablespoonlime juice
¾cup1 ear cooked corn kernels (substitute with thawed frozen corn)
½cupchopped black olives
¼cupfinely diced red onion
5ouncescrumbled queso frescooptional, use nutritional yeast or nut cheese for vegan/dairy-free version
1diced avocado
1sliced jalapeño pepper
Toppings: chopped lettucecilantro, peach hatch chile hot sauce
Instructions
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!