Vegetarian Sheet Pan 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)
INGREDIENTS
- 9 oz. bag of corn tortilla chips
- 8 oz. pepper jack cheese, shredded
- 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, thinly shredded
- 4-6 radishes, thinly sliced
- 1 avocado, pitted and diced
- 2 Green Onions, Sliced
- 8 Tbsp. Saturday Sauce
- Drizzle(s) of lime crema (recipe below)
- 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
DIRECTIONS
- Preheat oven to 425°F.
- Spread tortilla chips evenly on a sheet pan. Top with shredded cheese and black beans. Bake for about 5 minutes, or until the cheese is fully melted.
- While the nachos are baking, prepare your lime crema. Mix all ingredients together in a small bowl until smooth. Adjust salt or lime to taste.
- Remove from oven and layer on the cabbage, romaine, radishes, avocado, and green onions.
- Spoon dollops of Saturday Sauce across the nachos. Drizzle generously with lime crema.
- Finish with chopped cilantro and a squeeze of lime.
TIPS & 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.