Sheet Pan Veggie Nachos Are Easy, Cheesy, and Ready in No Time
You don’t need an excuse to eat nachos for dinner, but we’d like to give you one, just in case. Add these veggie-loaded nachos, which feature the unexpected deliciousness of Daiya plant-based cheeze, to your recipe roster ASAP. Daiya’s new dairy-free Cheddar Style Cutting Board Shreds are nothing like what you’ve tasted in the past. Sprinkle them on top of a sheet pan full of tortilla chips and veggies, toss the whole thing in the oven, and in minutes you’ll have a melty, gooey meal that’s sure to bring you and your family nothing but joy.
Eating Plant-Based Has Never Been So Delicious
Nachos are a win any time of day, though they feel like an extra treat when served for dinner. These veggie nachos are a feel-good meal, too, since they give you (and the environment) the benefits of plant-based eating. Daiya’s new Cheddar Style Cutting Board Shreds feature all the bold flavor you crave and melt like a dream. If you love a crispy finish on your nachos, try switching the broiler on in the last minute or two of baking to allow for the cheeze to brown perfectly. Then bring the whole sheet pan to the table, grab napkins, and dig in.
Sheet Pan Veggie Nachos
Prep time 10 minutes to 15 minutes
Cook time 6 minutes
Serves 6 to 8
Nutritional Info
Ingredients
- 2
medium radishes
- 1
small jalapeño
- 1
medium ripe avocado
- 1
(14-ounce) bag restaurant-style white corn tortilla chips
- 1 cup
corn kernels (frozen or canned)
- 10 ounces
Daiya Cheddar Cutting Board Cheeze Shreds (about 2 1/2 cups)
- 1/4 cup
fresh cilantro leaves
- 1/4 cup
pico de gallo
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F. Thinly slice 2 medium radishes, 1 small jalapeño, and 1 medium ripe avocado.
Arrange about half of a 14-ounce bag of white corn tortilla chips on an aluminum foil-lined baking sheet in an even layer. Top with 1/2 cup corn (thawed if frozen or drained if canned) and 4 ounces Daiya Cheddar Cutting Board Cheeze Shreds (about 1 cup). Layer the remaining chips on top, followed by the remaining 1/2 cup corn and 6 ounces Daiya Cheddar Cutting Board Cheeze Shreds (about 1 1/2 cups).
Bake the nachos in a 425°F oven until the cheeze is melted and the chips around the edges are beginning to brown, about 6 minutes. Just before serving garnish with the radishes, jalapeño, avocado, 1/4 cup fresh cilantro leaves, and 1/4 cup pico de gallo.