So my thought is: if a meal has vegetables, it’s practically made for Monday.
Nachos are the perfect way to start the week, and they even pair nicely with that whole margarita-Monday vibe.
I’ll never complain about vegetables when they’re piled on nachos. Honestly, I’ll eat almost anything on a nacho — it’s true.
I’m a bit of a nacho fanatic, though we don’t have them often because apparently Eddie doesn’t care for them.
I KNOW.
What even is that?
Sometimes we order nachos as an appetizer — maybe once every couple of years — but he never wants them as a main. I’ve tried loading them with chicken, steak, ground beef and pork, and he still won’t take them seriously as dinner.
It’s baffling. Nachos are one of the most delicious, and embarrassingly easy, meals out there.
I don’t even need meat on my nachos. When nachos are available, I usually pick around the chicken or beef because they’re not what I’m after. I want the burnt, bubbly, melty, gooey cheese covering the crunchy chips — that’s the best part.
Beans are another nacho essential for me. Pinto beans are my favorite, though black beans are perfectly acceptable.
Even though beans and cheese alone would make me happy, I love marinated, sautéed peppers and onions. We use this mix for fajitas all the time — it’s practically a weekly staple — and the flavor transforms ordinary peppers into something exciting. These nachos are truly loaded.
Loaded with vegetables — probably not something you expected me to say, but it’s true.
Sweet corn is a must, and sautéed, marinated mushrooms are unbelievably good here. There’s so much texture that you really don’t need any meat.
And that’s just the filling that goes on before everything gets hot and melty.
Toppings make the dish. I like thin, crunchy radish slices, lots of cilantro, fresh cherry tomatoes and a big handful of queso fresco. So good.
Veggie Fajita Sheet Pan Nachos
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Ingredients
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 1/2 red onion thinly sliced
- 1 cup sliced portobello mushrooms
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves minced
- tortilla chips, enough to cover the bottom of a pan
- 2 cups freshly grated Monterey Jack cheese
- 1 can pinto beans drained and rinsed
- 1/2 cup cooked corn grilled or roasted preferred
- 3 radishes thinly sliced
- salsa of your choice optional
- 1/2 cup queso fresco cheese
- guacamole for serving
Instructions
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In a bowl, combine the sliced peppers, onions and mushrooms. In a separate bowl or large measuring cup, whisk together the olive oil, lime juice, brown sugar, cumin, smoked paprika, chili powder, chipotle chili powder, salt, pepper and minced garlic. Pour this marinade over the vegetables and let them sit for about 30 minutes to absorb the flavors.
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If you prefer not to marinate mushrooms with salt (they can sometimes firm up slightly), leave the mushrooms out of the salted marinade. Toss them with a salt-free portion of the marinade and cook them separately.
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Heat a large nonstick or cast-iron skillet over medium-high heat. Add the marinated peppers, onions and mushrooms (together or in batches) and cook, stirring often, until softened and golden. You can add a tablespoon of oil to the pan if needed, though the marinade usually provides enough coating.
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Arrange a layer of tortilla chips on the baking sheet. Top with a portion of the grated Monterey Jack cheese, then add the cooked peppers and mushrooms, corn and pinto beans, layering so the cheese melts into the toppings. Bake for about 10 minutes, until the cheese is bubbly and melted.
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Remove from the oven and finish with avocado or guacamole, cilantro, salsa and thinly sliced radishes. Sprinkle with queso fresco and serve immediately.
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I appreciate you so much!
Extra guac, too!