Loaded Sheet Pan Nachos
Servings
4people
Servings
4people
Ingredients
  • 9oz pkg tempeh
  • 2tsp avocado oil or grapeseed oil
  • 8oz cremini or button mushroomsstems removed, sliced
  • 2 Tbsp tomato paste
  • 14oz can diced fire-roasted tomatoes
  • 1cup frozen corn kernels
  • 1in chipotle chili pepperadobo saucefinely chopped
  • 1tsp dried oregano
  • 1tsp cumin
  • 1/2tsp garlic powder
  • 1/2tsp onion powder
  • 1 1/2cups cooked or canned black beansrinsed and drained
  • 5cups sweet potato chipsdivided
  • 1cup shredded cheddar cheesedivided
  • 1/2cup thinly sliced radishdivided
  • 1/2cup chopped red oniondivided
  • 1/4cup pickled jalapeno pepperdivided, optional
  • 1/3cup chopped cilantro
  • 1 avocadocubed
  • 1/2 lime
Instructions
  1. Bring medium pot of shallow water to a simmer. Add block of tempeh and simmer for 5 minutes per side. Drain tempeh and pat it dry. Allow block to cool, and when cool enough to handle, crumble it into small pieces.
  2. In skillet, heat oil over medium. Cook tempeh and mushrooms for 5 to 7 minutes, stirring occasionally, until tempeh is darkened. Stir in tomato paste and heat for 1 minute. Stir in canned tomatoes, corn, chipotle chili, oregano, cumin, garlic powder, and onion powder; simmer for 5 minutes. Stir in black beans.
  3. Preheat oven broiler. Spread half the sweet potato chips out on rimmed baking sheet. Top with half of tempeh mixture, cheese, radish, red onion, and pickled jalapeno, if using. Repeat layering with other half of these ingredients. Scatter on cilantro. Broil for 2 minutes, or until cheese is melted. Be careful not to burn chips.
  4. Scatter on avocado before serving and squirt lime juice overtop.
Recipe Notes

Per serving: 610 calories; 31 g protein; 32 g total fat (9 g sat. fat); 57 g total carbohydrates (13 g sugars, 14 g fiber); 365 mg sodium