We have eaten these grain-free sheet pan nachos…actually, no. I’m not going to tell you how many times. A lot. We’ve eaten them a lot in the past few weeks. That’s all you need to know!
With ingredients like grain-free tortillas and Amy’s vegetarian refried beans always on hand, we can’t be stopped.
I love these refried beans because they contain only real ingredients!
Also? I was a little nervous about how Siete grain-free nachos would stand up to being piled high with yummy ingredients. But let me tell you, they took it like a champ. No falling apart. No sogginess. 100% delicious and crispy.
Grain-Free Sheet Pan Nachos
I call these “fancy, not-fussy” because they come together so incredibly quick but they have some fun ingredients.
Prep your nachos.
(If you have leftover refried beans, put them in the refrigerator for another round of nachos or, I like to place an over-easy egg on top of these beans for breakfast in the morning!)
I like to use a very complex system known as, “use all the veggies before they go bad” to load up these nachos.
It takes about 8 minutes in the oven to warm the beans and melt the cheese. And this is when the fun begins.
I add fresh tomatoes, avocado, fresh lime wedges, and pickled garlic. Have you ever tried pickled garlic? I need you to stay with me here. A goof friend of mine had me try them and I was so skeptical.
And now I am just obsessed.
You can find a jar that has real ingredients (no sugar!). And add them to literally all your dishes.
I also add pickled red onions (recipe below for a paleo recipe!). If I could pickle everything I am 100% positive I would.
I also add these to every dish. Including alongside my eggs, on top of my avocado toast, inside lettuce wraps, chopped into the tuna I snack on in the middle of the day. Everything!
But the thing that I love most on these nachos? Crumbled goat cheese. The creaminess of the goat cheese with the bite from the red onions mixed with the fresh ingredients, all served up on a salty, crunchy chip is what I want to eat for breakfast lunch and dinner.
Serve them right from the sheet pan! Pro tip: make them on Wednesdays. For some reason Wednesdays are the night I do not want to cook one more meal. These save me from going to a dark place while still allowing me to feed my people!Print
Fancy, Not Fussy, Vegetarian Grain-Free Sheet Pan Nachos
- Prep Time: 5
- Cook Time: 8
- Total Time: 13 minutes
1 15.4 oz can refried beans (preferably Amy’s)
1 bag grain-free tortilla chips
1 bell pepper, chopped
1/2 red onion, chopped
8 0z. sharp cheddar cheese, shredded
4 oz goat cheese, crumbled
Optional for Topping:
Pickled red onions
Chorizo, cooked and drained
Preheat oven to 400 degrees.
Place parchment paper or foil on a large baking sheet or sheet pan.
Scatter tortilla chips throughout the baking sheet. Spoon dollops of the refried beans onto each chip (I do this directly from the can). Use the back of the spoon to spread the beans over each chip.
Spread the bell pepper and red onion over the chips (add cooked, drained chorizo if using). Sprinkle chips with sharp cheddar cheese. Place pan in oven and cook until the cheese is melty and bubbly, about 5-8 minutes.
Remove pan from oven and load nachos up with pickled red onions, jalapeños, crumbled goat cheese, sour cream, fresh cilantro, pickled garlic, sliced avocado, hot sauce…Add lime wedges throughout the sheet pan for people to grab and squeeze over their nachos.
Serve from sheet pan!
Quick, Paleo Pickled Red Onions
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1/2 cup filtered water
1 1/2 TBS honey
1 tsp salt
In a wide mouth, 1 quart mason jar add the sliced onions.
In a small saucepan add the additional ingredients (from the apple cider vinegar thru the salt). Allow mixture to come to a simmer. Whisk until honey is incorporated.
Carefully pour the vinegar mixture over the red onions. Allow to sit for 15 minutes to cool down.
Secure lid on mason jar. Allow to sit for at least one hour before enjoying. Refrigerate. These will last for up to three weeks in the refrigerator.