Name: easy vegetarian sheet pan nachos
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 9 oz. bags hearty corn chips; 2 8 oz. blocks cheese, finely shredded (not pre-shredded) – I like a pepperjack and sharp cheddar mix; 1/2 large sweet potato, peeled & cubed; 1 cup canned black beans, drained & rinsed; 1/2 red onion, peeled & diced; 1 cup frozen corn (fresh or canned works as well); 2–4 teaspoons chipotle chili powder (more or less as desired); 1 teaspoon ground cumin; 1/2 teaspoon paprika; Salt & pepper, to taste; Olive oil; Optional (but highly recommended!) toppings: thinly sliced radish, salsa, freshly chopped cilantro, plain greek or skyr yogurt, sliced jalapeno pepper, hot sauce, diced avocado

Description

these budget-friendly sheet pan nachos are a great way to repurpose leftover filling from my favorite short-batch vegetarian enchiladas!

Ingredients

Scale

2 9 oz. bags hearty corn chips
2 8 oz. blocks cheese, finely shredded (not pre-shredded) – I like a pepperjack and sharp cheddar mix
1/2 large sweet potato, peeled & cubed
1 cup canned black beans, drained & rinsed
1/2 red onion, peeled & diced
1 cup frozen corn (fresh or canned works as well)
2–4 teaspoons chipotle chili powder (more or less as desired)
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt & pepper, to taste
Olive oil
Optional (but highly recommended!) toppings: thinly sliced radish, salsa, freshly chopped cilantro, plain greek or skyr yogurt, sliced jalapeno pepper, hot sauce, diced avocado

Instructions

Preheat oven to 425 degrees F
On a baking sheet lined with parchment paper, spread cubed sweet potato in a single layer and drizzle with olive oil. Top with 1-2 teaspoons chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, salt & pepper. Roast for 25-30 minutes or until potatoes are fork tender and crispy on the outside.
Lower oven heat to 350 degrees F and line a baking sheet with parchment paper.
While the sweet potatoes roast, place a non-stick sauté pan over medium heat and drizzle with olive oil. Add onions, black beans & corn then top with 1-2 teaspoons chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, salt & pepper to taste. Sauté just until the onions are tender and corn is warmed through (2-3 minutes). Add roasted sweet potatoes to the pan and cook another 1-2 minutes then remove from the heat.
Layer 1 bag of the chips on the bottom of the pan in a (mostly) single layer
Top chips with 1/2 the shredded cheese and 1/2 the veggie & bean mixture
Layer the second bag of chips on top and repeat with remaining veggie & bean mixture and cheese.
Bake for 20-25 minutes or until cheese is nice and melty.
Remove from oven, top with desired toppings and serve!

Keywords: nachos, vegetarian, weeknight meal, dinner, lunch, mexican