Vegan Sheet Pan Nachos
Make super simple vegan sheet pan nachos! Complete with oil-free refried beans and nacho cheese, seasoned jackfruit, and all the fixins’.
measuring cup and spoons
Drain jackfruit and check texture. If it breaks apart in your hands, shred it and add it to a pot and move to the next step. If it doesn't, add it to a pot with water and simmer for 20-30 minutes. Then drain, rinse, and break it apart with a fork and return to the pot.
Add the taco seasoning and maple syrup along with 1/4 cup of water to the jackfruit. Simmer until the liquid is mostly evaporated – about 10 minutes and set aside.
Preheat broiler to 450 degrees. Then, slice the jalapeño, black olives, and scallions and set aside. Also coarsely chop the tomato and cilantro and set that aside too. Lastly, pour some salsa in a small bowl and set aside for serving.
Spread the tortilla chips across a baking sheet. Next, drizzle on the nacho cheese, and add dollops of refried beans. Add the seasoned jackfruit and jalapeño slices and carefully place in the oven. Broil the sheet for 5-10 minutes. Watch very carefully as the chips burn quickly.
Remove the nachos from the oven and top with olives, tomato, sour cream, scallions, cilantro and a squeeze of lime. Serve with salsa on the side.
Nutrition is an estimate and does not include optional ingredients.
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Serving: 338g | Calories: 506kcal | Carbohydrates: 75g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1207mg | Potassium: 992mg | Fiber: 14g | Sugar: 8g | Vitamin A: 5238IU | Vitamin C: 26mg | Calcium: 151mg | Iron: 3mg