Roasted Veggie “Nachos”
Yield: 4-6 servings
Roasted vegetables take inspiration from a popular appetizer in this plant-based meal that’s healthy, easy and surprisingly satisfying – and best eaten with a fork!
Ingredients
  • 3-4 medium sweet potatoes (about 2 pounds total)
  • 1 medium head cauliflower (about 2½ pounds before cutting into florets)
  • 3-4 tablespoons olive or avocado oil
  • 2 tablespoons taco seasoning (store-bought or easy homemade recipe)
  • 1 (14- to 15-ounce) can black beans, rinsed and drained
  • 1½ cups shredded sharp cheddar cheese
  • Optional for serving: guacamole or chopped avocado, plain Greek yogurt, red or green salsa, chopped fresh cilantro, tortilla chips
Instructions
  1. Preheat the oven to 425℉.
  2. Chop the sweet potatoes into wedges (I don’t peel them) and the cauliflower into bite-size florets.
  3. Place the vegetables in a large bowl and toss with the oil and taco seasoning. For easier tossing, you can do this in two batches, coating with half the oil and seasoning at a time. (You want just enough oil to lightly coat the vegetables.)
  4. Spread the vegetables evenly over a large, rimmed baking sheet* and bake for 30 minutes, give or take a few depending on oven, or until tender and lightly golden. Check after 20 minutes or so and stir, if needed, to encourage even browning.
  5. Remove the tray from the oven and distribute the black beans and cheese evenly over top.
  6. Return to the oven for another 5 minutes, or until the cheese is melted and the beans are hot. Optionally, you may broil for a minute or two, watching closely, until the cheese is bubbly and lightly browned in spots.
  7. Serve with salsa, guacamole and other toppings of choice.
Notes

If your baking sheet isn’t big enough to evenly distribute the vegetables, you may wish to use two of them. In this case, move all the vegetables onto one baking sheet before topping with the black beans and cheese.

 

Variations

• Substitute cooked ground beef, ground turkey or shredded chicken for the black beans – or add some along with the beans.

• To appease nacho traditionalists, you may incorporate some tortilla chips when adding the beans and cheese – or simply use a small handful as a base when serving or use some crumbled chips as a topping.

• Sour cream could be used in place of Greek yogurt.

• Pepper Jack, mozzarella, a Mexican blend or a combination of cheeses can be used instead of cheddar cheese. I prefer a slightly lighter topping of cheese so use closer to 1 cup.

 

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