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Sweet Earth® Sheet Pan Vegetarian Nachos

Sheet Pan Vegetarian Nachos are restaurant-style nachos but are entirely meatless! They are made with vegetarian, chili-seasoned "ground beef" and all of the traditional nacho toppings you love.

Serves 4
Ready in 22 mins
Prep time 15 mins
Cooking time 7 mins
737 calories per serving

Vegetarian Nachos

> 2 tsp extra virgin olive oil
> 12 ounces Sweet Earth Awesome Grounds
> 1 tbsp chili powder
> 2 tsp ground cumin
> 1/2 tsp salt
> 1/4 tsp pepper
> 1/4 tsp oregano
> 1 (15 oz) can kidney beans
> 6 ounces tortilla chips
> 4 ounces sharp cheddar cheese, grated


> 10 cherry tomatoes, halved or quartered
> 1 jalapeno, sliced
> 1/4 cup loosely packed cilantro, roughly chopped
> 1/4 cup sour cream
> 1/4 cup guacamole


Preheat oven to 400 degrees.
Heat the olive oil in a large skillet over medium heat.
Add the Sweet Earth Awesome Grounds and season with salt, pepper, chili powder, cumin, and oregano.
Cook for about 3 minutes, breaking up the grounds into fine crumbles.
Add the kidney beans, and continue cooking, stirring often, until the grounds are cooked through and everything is hot, about 2-3 more minutes.
Spread the tortilla chips out evenly onto a baking sheet.
Top with the chili mixture and cheddar cheese.
Bake for 5-7 minutes, or until the cheese is completely melted.
Remove from the oven and top with the tomatoes, jalapenos, cilantro, sour cream, and guacamole, or the toppings of your choice.


Recipe provided by Sweet Earth


Shread the cheese from a block for the best melting.
Easy to adjust the ingredients and toppings to suite your own tastes.
Store leftover nachos tightly wrapped in the refrigerator. - It's best to try to remove the sour cream and guacamole before reheating.

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