Easy Vegan Bean Sheet Pan Nachos
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: savoury
Ingredients
  • 1 bag organic corn chips
  • 1 brown onion
  • 1 capsicum (any colour)
  • 2-3 medium-sized tomatoes
  • 1 400g can black beans or kidney beans
  • ½ tsp paprika
  • ¼ tsp turmeric
  • ¼ tsp ground cumin
  • ½ tsp dried oregano
  • pinch chili flakes
  • salt and pepper to taste
  • nutritional yeast
Method
  1. Dice onion and add to saucepan with a little oil, cook until translucent and slightly brown.
  2. In a small food processor blitz tomatoes and capsicum until broken down but still chunky looking. It should look a little like store-bought salsa.
  3. Add the tomato and capsicum to the opinion and cook for a few minutes to heat through.
  4. Drain and rinse beans and add them to the pot. Cook for a few more minutes
  5. Add spices/herbs and salt and pepper. You could also use your favourite taco seasoning. It usually takes me about 10 minutes of heating on the stove before the sauce is ready to be placed on the nachos.
  6. Place corn chips in a layer over a sheet pan.
  7. Dollop the nacho bean sauce all over the corn chips.
  8. Sprinkle with nutritional yeast (or add your favourite vegan cheese)
  9. Bake in the oven for about 10 minutes at 200 C
  10. Serve with avocado, vegan sour cream, and any other toppings you like
Recipe by Talida Voinea at https://talidavoinea.au/easy-vegan-bean-sheet-pan-nachos/