Veggie-loaded Sheet Pan "Nacho Salad"

Bring on the weekend! These past couple of weeks have been doozies. Today is the first day I’ve felt a little more lightness, and while that’s not to say I’m bouncing around ecstatic, in contrast to last week, the pure appreciation of the autumn sunshine and quiet, peaceful spaces feels positively giddy. I want to capitalize on the feelings, so why not nachos?

This fun and easy Sheet Pan "Nacho Salad" ushers in the weekend vibes with a burst of colorful flavor. Sure, it only fits a very loose interpretation of "salad". That said, you really can load it up with vegetables. Chopped bell pepper, red onion, tomatoes, and black beans get baked with tortilla chips and a sprinkling of cheese shreds; on top, pile the pan high with chopped fresh spinach, chopped herbs, sliced black olives, sliced avocado, corn kernels, cherry tomatoes…whatever you’ve got in the fridge that speaks to you.

As much as I love the tasty snackability of this easy snack-turned-mini meal, but I love most is how it gets Felix enthusiastically preparing food with me. Better yet, he eats all the fresh greens and goods we pile on top with unquestioning gusto. Plus, I get to say corny things like "This is Nach-yo salad, it's my lunch" and am actually met with giggles and zero eye-rolling, and that makes me so happy.  I feel in these moments like maaaaaybe he still sees me as a sorta kinda cool mom…you know, in a lovably nerdy kind of way.

For this batch of nachos, we used Good Planet Mexican cheese shreds, and they’re a perfect fit. You can't really see it here, but these tasty shreds have a really good melt, just right for a little gooey, cheesy binding. And, these flavorful vegan cheeses are olive oil based, with minimal saturated fats and much greater sustainability in comparison with dairy counterparts. The flavor pops, too--a modest sprinkling goes a long way per pan. 

This is a pretty intuitive recipe like most of what I make, but here you go with a guide regardless! Happy weekend, all! xo

Thank you to Good Planet for the super olive oil based plant cheese samples!

Yield: 6-8

Author: Wendy McMillan

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Veggie-loaded Sheet Pan "Nacho Salad"

Sure, this fun and easy snack-turned-mini meal only fits a very loose interpretation of "salad", but you really can pile it high with vegetables, and it simply bursts with tasty flavor!

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

For the pan

• 1 bag tortilla chips
• 1 15-ounce can black beans, drained and rinsed
• 1 can diced tomatoes, drained (with chiles if desired)
• ¼ Cup red onion, minced
• 1 teaspoon ground cumin
• ½ Teaspoon chili powder
• ½ Teaspoon garlic powder
• 1 Cup shredded non-dairy cheese (more to taste)

For topping

• ¼ Cup sliced black olives
• 2 Cups shredded or chopped fresh spinach or other greens
• 1 small avocad0, sliced
• ½ Cup corn kernels
• ½ Cup cherry tomatoes, sliced

Instructions

1. Preheat the oven to 400.
2. Line a rimmed baking sheet with parchment for easy cleanup. Spread chips in an even layer on top.
3. In a skillet, warm the black beans, tomatoes, corn, onion, and spices, adding a little water if needed. Spread evenly over the chips and top with the cheese.
4. Bake for 10 minutes until the cheese is melted and bubbly. If desired, cook 1 minute under the broiler.
5. Remove from the oven and let cool a few minutes.
6. Spread fresh veggies on top as desired. Serve with lime wedges, salsa, cilantro, and other accompaniments of choice.

Notes

Serve with lime wedges, salsa, guacamole, cilantro, and any additional accompaniments you like!

Nutrition Facts

Calories

385

Fat

12 g

Sat. Fat

2 g

Carbs

58 g

Fiber

10 g

Net carbs

48 g

Sugar

5 g

Protein

14 g

Sodium

801 mg

Cholesterol

3 mg