Sheet Pan Vegetarian Nachos
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You might be thinking, “Why use Saturday Sauce—a Middle Eastern starter sauce—for something like nachos?” Here’s why: its rich tomato base and warm cumin-forward flavor profile make it a perfect stand-in for salsa. It complements dishes from a wide range of cuisines, not just Middle Eastern. Swap it in, and we promise—your nachos (and taste buds) will thank you.
Serves 2-4 (Makes a Half Sheet Pan Tray)
9 oz. Bag of Corn Tortilla Chips
8 oz. Pepper Jack Cheese, Shredded
1 x 15.5 oz. Can of Black Beans, Drained (you'll use about half)
1/8 Head of Purple Cabbage, Thinly Shredded & Washed
2 Romaine Hearts, Shredded
4-6 Radishes, Thinly Sliced
1 Avocado, Pitted and Diced
2 Green Onions, Sliced
8 Tbsp. Saturday Sauce
Drizzle of Lime Crema
1 Tbsp. Fresh Cilantro, Chopped
Lime, Quartered, for garnish
Lime Crema
1 Cup Greek Yogurt
Juice of 2 Limes
1 Garlic Clove, Grated
1 tsp. Kosher Salt
1/4 tsp. Black Pepper
Zest of 1 Lime
- Preheat your oven to 425 degrees.
- Arrange your tortilla chips on a tray. Add layer of shredded cheese on top, along with your beans and put into the oven for approximately 5 minutes or until cheese is melted.
- Top with shredded cabbage and romaine, followed by radishes, avocado and green onions. Add dollops of Saturday Sauce throughout. Drizzle lime crema generously and diagonally across the sheet pan. Sprinkle chopped fresh cilantro on top throughout and enjoy.
Tip & Tricks
- The key to making sure your tortilla chips stay crispy is using a thicker tortilla chip like the ones from Vista Hermosa, Zack's Mighty, or Masa.
- We love this recipe because customization options are endless. Feel free to add a protein like ground taco meat or shredded chicken, use a different type of cheese, or add other veggies like corn or olives.