Sheet Pan Nacho Supremo
This dish goes from oven or grill to table making it super easy for your guest to dive in to. If using a grill, prep the sautéed ingredients at home, then assemble onsite into tin foil packets up to the cheese instructions, then heat on the grill. Remove the packets from the grill, then open and add the other ingredients.
| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1can refried beans
- 1 can black beans, drained
- 1package vegan chickenI used No Evil Food brand
- 1small bag frozen corn, thawed
- 1small onion, chopped
- 1small jar thick salsa
- 1package grated vegan cheddar cheeseI used Daiya brand
- 2 avocado, diced
- 1/2cup cilantro, chopped
- jarred jalapenoto taste
- 2 tablespoons extra-virgin olive oil
- 1package tortilla chips
Instructions
- Preheat oven to 400°F. Line a large sheet pan with foil or spray it with non-stick cooking spray to prevent sticking.
- Heat a saute pan on medium to high heat, add the olive oil, let it heat up, then add the onions. Cook for about 2 minutes then add the vegan chicken and cook until golden brown. Mix in the thawed corn and cook for another minute, remove from heat and set aside.
- Lay the tortilla chips out on the sheet pan. It’s ok to have the chips layered on top of each other. Take the refried beans and smoothly spread them out across the top of the chips.
- Add the cooked chicken mixture across the top of the tortillas evenly, then distribute the black beans over the chicken mixture. Sprinkle the cheese evenly across the top of the beans. Put the pan in the oven and bake for 20 minutes or until the cheese is melted.
- Remove from the oven and top with salsa, avocado, cilantro and jalapeño. Could also add vegan sour cream and green onions. Try not to eat the whole pan!
Recipe Notes
