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Close up of sheet pan restaurant style nachos with a dollop of sour cream and a dollop of guacamole in the middle
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5 from 2 votes

Sheet Pan Vegetarian Nachos

Sheet Pan Vegetarian Nachos are restaurant-style nachos but are entirely meatless! They are made with vegetarian, chili-seasoned "ground beef" and all of the traditional nacho toppings you love.
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Appetizers
Cuisine: American, Mexican, Vegetarian
Servings: 4
Calories: 737kcal

Ingredients

Vegetarian Nachos

  • 2 teaspoons extra virgin olive oil
  • 12 ounces Sweet Earth Awesome Grounds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon oregano
  • 1 15 ounce can kidney beans
  • 6 ounces tortilla chips
  • 4 ounces sharp cheddar cheese * grated

Toppings

  • 10 cherry tomatoes * halved or quartered
  • 1 jalapeno * cut into slices
  • 1/4 cup loosely packed cilantro * roughly chopped
  • 1/4 cup sour cream
  • 1/4 cup guacamole

Instructions

  • Preheat oven to 400°F.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the Sweet Earth Awesome Grounds and season with salt, pepper, chili powder, cumin, and oregano.
  • Cook for about 3 minutes, breaking up the grounds into fine crumbles.
  • Add the kidney beans, and continue cooking, stirring often, until the grounds are cooked through and everything is hot, about 2-3 more minutes.
  • Spread the tortilla chips out evenly onto a baking sheet.
  • Top with the chili mixture and cheddar cheese.
  • Bake for 5-7 minutes, or until the cheese is completely melted.
  • Remove from the oven and top with the tomatoes, jalapenos, cilantro, sour cream, and guacamole, or the toppings of your choice.

Video

Notes

Tips and Techniques for the Best Vegetarian Nachos

  • Shred the cheese from a block for the best melting.
  • Easy adjust the ingredients and toppings to suite your own tastes. If you don’t like an ingredient, leave it out. If you want more of something, add it.
  • Store leftover nachos tightly wrapped in the refrigerator. It is best to try to remove the sour cream and guacamole before reheating.
** Nutritional information includes all toppings listed in the recipe. Please be aware that the nutritional information will vary if you change which toppings you use and/or if you chance the amount of the toppings.

Nutrition

Calories: 737kcal | Carbohydrates: 65g | Protein: 37g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 37mg | Sodium: 1010mg | Potassium: 978mg | Fiber: 16g | Sugar: 3g | Vitamin A: 1315IU | Vitamin C: 17mg | Calcium: 465mg | Iron: 9mg