Happy Friday friends! Short week, and we’ve got the NFL Conference Championships happening this weekend! Any bets on who is going to win? Whose watching? Who actually cares? Even if you’re not really watching, I know you still love the eating that comes with football. Right? Be honest, we’re all friends here. Thankfully if you you’re into football food, but like to keep things a little (and I do mean little) healthier, I’ve got you covered. There are a ton of great football friendly recipes on the blog, and I’ll have a full round up for you guys just in time for the Super Bowl. In the meantime, nosh on these AWESOME spicy veggie sheet pan nachos!
There is a hidden layer of vegetarian refried beans under there. You see it? Well, it is there, buried under those crispy chips, the taco seasoned peppers and onions, jalapeños and all the cheese! I love to use Amy’s organic vegetarian refried beans because there is no hidden funny business in her ingredients. They are super clean, and super delish. But, you are of course free to go astray.
You guys know how much I love my own taco seasoning. I keep a jar of this stuff in the cupboard because when I get a taco craving, it is fierce! Another great benefit of keeping it around is that I can add it to recipes like this one! So instead of ripping open a packet of who knows what, just make it at home, and store it in a jar. You’ll thank me later.
Now let’s get to the spicy stuff! I love a good pickled jalapeño as much as the next guy (who says that?), but sometimes they can be a bit intense. If I am at a party, I don’t exactly want to start sweating from my forehead and knocking people over to get a drink when things get out of hand. I found these awesome tamed jalapeños at Whole Foods, and they are ridiculously good! They are just that, tamed. Not flavorless, not mild, but…medium. I am starting to sound like Goldilocks. They really do add the perfect amount of spice to these veggie sheet pan nachos. But again, if you love the feeling of having your mouth on fire, by all means, more power to you.Print
A great appetizer or snack for football season, or any season! These veggie sheet pan nachos have a layer of vegetarian refried beans, crisp tortilla chips topped with taco seasoned peppers and onions, along with tamed (or hot!) jalapeños, and a healthy sprinkling of cheese. YUM!
1 bag of your favorite tortilla chips
1 can vegetarian refried beans
2 Tbsp avocado oil or olive oil
1 Tbsp butter or ghee
½ yellow onion (about 1 cup), diced small
1 red bell pepper, diced small
1 clove of garlic, crushed
2 tsp taco seasoning
18-24 pickled jalapeños, either tamed or hot
2 cups of shredded cheddar jack cheese
chopped cilantro for garnish
Pre-heat your oven to 350 degrees and prepare a ¼ sheet jelly roll pan by either spraying it with cooking spray, or covering it with aluminum foil. Set aside.
In a large skillet, add the oil and butter. Sauté the diced onion and pepper until tender, about 5-10 minutes, stirring occasionally. Add the garlic, and cook for an additional 2-3 minutes. Add the taco seasoning and stir until well combined. Remove from heat, and let cool.
While the veggie mixture is cooling, spread an even layer of refried beans on your prepared pan. Take the tortilla chips and arrange them in the beans, so each chip digs into the layer of beans and creates a scooping motion. Sprinkle the veggie mixture evenly over the chips, ensuring that it gets down into the nooks and crannies. Spread out the pickled jalapeños on top. Finally, sprinkle with a healthy layer of cheese.
Bake the nachos for 12-15 minutes, or until the cheese is melted and bubbly. Sprinkle with fresh chopped cilantro for garnish, and serve with your favorite salsas, sour cream, and of course, guacamole!
This recipe can easily be doubled, if you want to serve a crowd, just use a 1/2 sheet pan, and cook for an additional couple of minutes.