By Elena Epstein
Catherine McCord, co-founder of One Potato and the founder of the popular Weelicious brand and mom of three has made it her mission to create easy yet tasty meal options for families. Author of three cookbooks, including “Smoothie Project,” she says she likes crafting Mexican-inspired recipes because many of them are vegetarian (or easily can be adapted to be vegetarian) and are always packed with flavor.
With this recipe, families can feel good about eating the whole pan, she says, since it’s packed with veggies!
Vegetarian Sheet Pan Nachos
4 tablespoons butter
4 tablespoons flour
2½ cups milk
2 cups Mexican cheese or a mix of Monterrey jack, mozzarella and cheddar
1 teaspoon nacho, taco or fajita seasoning
1 16-ounce bag tortilla chips
1 can black beans, rinsed and drained
1 bell pepper, diced
1 cup frozen corn, defrosted
1 tomato, seeded and diced
½ cup sour cream
1 cup guacamole, or 1 ripe avocado, cut into chunks
1 lime, cut into wedges
Pickled onions (recipe below)
Melt the butter in a medium sauce pan on low to medium heat. Sprinkle in the flour and whisk until it thickens, creating a roux, about 1-2 minutes. Add about ½-cup milk, whisking continuously until milk is absorbed, and then add remaining milk. Continue cooking and stirring until bubbles start to appear.
Add cheese and taco seasoning to the roux and stir until mixture is melted and combined. Place the chips on a ½-sheet pan. Top chips with the nacho cheese mixture followed by beans, bell pepper, corn, tomatoes and guacamole, pickled onions and lime. You can also top with optional ingredients.