Veggie Fajita Sheet Pan Nachos.
So my thought process is… if it has veggies, it’s meant for Monday.
Nachos sound like the perfect meal to kick off the new week. Plus, it sort of ties together that whole margarita Monday thing.
This is one way that you will never, ever hear me complain about veggies. I will eat almost anything on a nacho and that’s the truth.
I am a secret nacho fanatic. We don’t have them often because do you want to hear the worst thing ever? Eddie doesn’t care for them.
What the what?
Occasionally, we will order nachos for an appetizer somewhere (maybe, like, once every two years?) but that is the extent of his nacho love. I’ve even tried to make them super meaty before. I’ve loaded on chicken, steak, ground beef and pork and he just won’t ever consider it dinner.
I’m like whyyyyyy. It’s quite depressing since not only are nachos one of the most delicious things on this planet but they are also so… easy. Embarrassingly easy, at that.
I don’t even need meat on my nachos. On those rare occasions when we do order nachos, I usually pick around the chicken or beef because I just don’t care about it. I want all the other good stuff, and by “good stuff” I mean that I am particularly drawn to the burnt and bubbly and cheesy and melty and gooey cheese all over the crunchy nacho pieces. That’s the best!
But one thing I do love on nachos are beans. Pinto beans are my favorite, but I won’t throw a tantrum if black beans are on the menu instead.
And while I could probably be happy with just the beans and cheese? I really do love some marinated, sautéed peppers and onions. We use these for fajitas all the time (like it is one of our weekly staples… almost EVERY week) and the flavor makes eating regular peppers seem so boring. There is so much flavor here that I’ll even go as far as saying that these nachos are LOADED.
Loaded with veggies. Probably something you never thought you’d hear me say.
Sweet corn is a must also, as are sautéed and marinated mushrooms. So freaking good. There is so much texture on these nachos that you don’t even NEED the chicken. Nope nope nope.
And that’s just the stuff that goes on the nachos before they get all hot and melty.
Life is all about toppings, right? I like some paper-thin, crunchy radish slices, tons of cilantro (don’t hate me), some fresh cherry tomatoes and a big handful of queso fresco. Deeeeelish.
- 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
- enough tortilla chips to cover the bottom of a pan
- 2 cups freshly grated Monterey jack cheese
- 1 can pinot beans drained and rinsed
- 1/2 cup cooked corn I like grilled or roasted
- 3 radishes thinly sliced
- salsa of your choice if desired
- 1/2 cup queso fresco cheese
- guacamole for serving
- Add the peppers, onions and mushrooms to a bowl. In another bowl or large measuring cup, whisk together the olive oil, lime juice, sugar, worcestershire, cumin, paprika, chili powders, salt, pepper and garlic. Pour the marinade over the peppers and mushrooms. Let sit for 30 minutes.
- Note: (Yes, I am doing something terrible here and advising you to add the mushrooms to a marinade with salt. If you reeeeally don’t want to do that (the mushrooms may get slightly tough but I haven’t experienced that with this recipe), make the marinade and leave out the salt. Put the mushrooms in a separate bowl and cover them with a bit of salt-less marinade. Then cook as advised.)
- Heat a large non stick or cast iron skillet over medium-high heat. Add the peppers, onions and mushrooms (either together or separately) and cook, stirring often, until softened and golden. I don’t add any oil to the pan since the marinade sticks to some of the peppers. Feel free to add a tablespoon or so to the skillet if you want.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cover the baking sheet with a layer of tortilla chips. Top with the cheese, peppers and mushrooms, corn and pinto beans, alternating layers so they melt together. Place the sheet in the oven for about 10 minutes – until the cheese melts.
- Remove the pan and cover it with the avocado, cilantro, salsa and radish. Serve immediately!
Extra guac too!