These sheet pan nachos are super easy and delicious, even for non-vegans! Featuring homemade vegan tempeh beef, flavorful pinto beans, and fresh toppings, they're a crowd-pleaser.
1. Make your tempeh beef (crumble tempeh, sauté with bell peppers, red onion, garlic, then mix with nutritional yeast, soy sauce/vegan Worcestershire, chicken-less stock, Mexican seasoning, smoked paprika, salt, and pepper) and set in the oven at 400°F (200°C) or make your alternative meat according to package directions.
2. Next, assemble your beans by placing all ingredients (pinto beans, bay leaf, garlic, onion, pepper, water, chicken-less chicken stock/broth) in a pot and setting to a low boil.
3. Once your beef is completed, add your tortillas to a sheet pan and add your lime juice and vegan cheese, cook at 400°F (200°C) until nice and toasted (5 mins).
4. Lastly, top with your beans, beef, and toppings of choice (pico de gallo, mango salsa, sliced avocado, fresh cilantro)!
