Healthy Vegetarian Sheet Pan Nachos
My schedule is even more packed than ever this autumn…I’m traveling to conferences, giving talks (gulp!), headed out to weddings and even exploring China for the first time. But I still want to savor my favorite season and enjoy the parties and celebrations that come along with it. You can’t make pumpkin-everything all the time so I went in search of a more savory comfort food. I made these incredibleÂ Healthy Vegetarian Sheet Pan Nachos for you and I’ve been enjoying them often because they’re the fastest, most delicious recipe around.
Fall means football season. In Seattle we’re all about the Seahawks and UW Huskies – games all the time! We have Sounders soccer going, too so the stadiums seem full every single weekend. I’m not the biggest sports fan, admittedly, but I am a big fan of fall recipes and partying with my friends. The problem with tailgating and watching games together is that the food is soooo unhealthy sometimes. Cheese dips, meaty chili, sweets, candy, chips, soda, beer, pizza, fries and chicken wings seem to dominate every menu. Loaded with that much salt and fat, you may end up feeling terrible after your event. Eating this way can be really hard on some people’s blood pressure or cholesterol levels and it can lead to unwanted weight gain as we head into colder months.Â I’m thrilled that I found a way to lighten up nachos but retain their amazing texture and flavor. Plus (most important to me) they only take about 10 minutes to whip up and have hardly any clean up. Here’s my new favoriteÂ Healthy Vegetarian Sheet Pan Nachos recipe for you this autumn…or anytime you want a decadent snack, appetizer or dinner.
- 1 teaspoon
- 115-oz can
unsalted pinto beansrinsed and drained
- 1 clove
fresh lime juicedivided
bag of tortilla chips
sharp cheddar cheeseshredded (about 1/2 cup), or vegan
- 1 cup
red salsa or pico de gallo
ripe avocadosliced thinly
fresh cilantro leaves
Recipe adapted from Jamie Vespa in Cooking Light.