Loaded Sheet Pan Nachos
Servings 4 people
Ingredients
- 9 oz pkg tempeh
- 2 tsp avocado oil or grapeseed oil
- 8 oz cremini or button mushrooms stems removed, sliced
- 2 Tbsp tomato paste
- 14 oz can diced fire-roasted tomatoes
- 1 cup frozen corn kernels
- 1 in chipotle chili pepperadobo sauce finely chopped
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 cups cooked or canned black beans rinsed and drained
- 5 cups sweet potato chips divided
- 1 cup shredded cheddar cheese divided
- 1/2 cup thinly sliced radish divided
- 1/2 cup chopped red onion divided
- 1/4 cup pickled jalapeno pepper divided, optional
- 1/3 cup chopped cilantro
- 1 avocado cubed
- 1/2 lime
Instructions
- 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.
- 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.
- 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.
- Scatter on avocado before serving and squirt lime juice overtop.
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