February 25, 2019
When someone says Nachos you probably don't think that it's anything close to healthy, but these Sheet Pan Nachos are different. They are loaded with lots of veggies and fresh toppings that are loaded with healthy fats. It is a fun meal with lots of flavor, and will keep you full for a long time!
RECIPE Sheet Pan Nachos
1 (11 oz) bag of organic tortilla chips
2 (15 oz cans) pinto beans or refried beans
1 1/2 TBSP taco seasoning
1 tsp salt
1 small sweet potato (cubed)
1 c cooked rice (I use leftover rice if I have it)
1 red or bell pepper (diced)
½ an onion (chopped)
2 cloves of garlic minced or chopped
Salt and pepper to taste
2 cups of shredded cheese
Kale or lettuce
Preheat your oven to 415 degrees
Place parchment paper on the bottom of a cookie sheet so nothing sticks to the pan and it’s easy clean up.
Take your pinto beans and drain the liquid from the cans and rinse. Place in blender or food processor with your taco seasoning and 1 tsp salt. Blend until it’s smooth and creamy.
Take your chips out of the bag and place them nicely on your cookie sheet with parchment paper.
Chop all your veggies starting with garlic, onion, pepper, and sweet potato. Place all veggies in a saucepan on medium/high heat with a few tablespoons of butter and let veggies cook until they are almost soft and you can smell the aroma of the garlic. Add salt and pepper to taste as needed.
Now take your refried beans and and spread them as best you can with a spoon on the top of the chips. Add your shredded cheese on top. Now add your cooked veggies on top of that.
Place in the oven for 30 mins until the cheese is melted and the chips are slightly crispy. Let cool for a few minutes.
Add all the toppings you want and serve. I used fresh kale, diced tomatoes, and avocado.
Serves 8-10 people
*Use organic ingredients when feasible