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Loaded Sheet Pan Nachos

In a huge win for vegetarian sports fans, we swapped ground beef for meaty tempeh stewed with tomatoes and a winning mix of seasonings. To go a little more traditional, regular tortilla chips can be used instead of the sweet potato variety.
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Servings 1

Ingredients
  

  • 9 oz package tempeh
  • 2 teaspoons avocado oil or grapeseed oil
  • 8 oz cremini or button mushrooms stems removed, sliced
  • 2 tablespoons tomato paste
  • 14 oz can diced fire-roasted tomatoes
  • 1 cup frozen corn kernels
  • 1 chipotle chili pepper in adobe sauce finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 ½ cups cooked or canned black beans rinsed and drained
  • 5 cups sweet potato chips divided
  • 1 cup shredded cheddar cheese divided
  • ½ cup thinly sliced radish divided
  • ½ cup chopped red onion divided
  • ¼ cup pickled jalapeño pepper (optional) divided
  • ⅓ cup chopped cilantro
  • 1 avocado cubed
  • ½ lime

Instructions
 

  • Bring medium pot of shallow water to a simmer. Add block of tempeh and simmer for 5 minutes per side. Drain tempeh and pat it dry. Allow block to cool, and when cool enough to handle, crumble it into small pieces.
  • In skillet, heat oil over medium. Cook tempeh and mushrooms for 5 to 7 minutes, stirring occasionally, until tempeh is darkened. Stir in tomato paste and heat for 1 minute. Stir in canned tomatoes, corn, chipotle chili, oregano, cumin, garlic powder, and onion powder; simmer for 5 minutes. Stir in black beans.
  • Preheat oven broiler. Spread half the sweet potato chips out on rimmed baking sheet. Top with half of tempeh mixture, cheese, radish, red onion, and pickled jalapeno, if using. Repeat layering with other half of these ingredients. Scatter on cilantro. Broil for 2 minutes, or until cheese is melted. Be careful not to burn chips.
  • Scatter on avocado before serving and squirt lime juice overtop.

Notes

Each serving contains: 610 calories; 31 g protein; 32 g total fat (9 g sat. fat); 57 g total carbohydrates (13 g sugars, 14 g fiber); 365 mg sodium