Minutes Prep time: 20
Minutes Total time: 25
Servings: 6
Difficulty: Intermediate
1 tablespoon olive oil
2 tablespoons minced cilantro stems
2 tablespoons minced cilantro leaves (keep separate from stems)
1 small bunch scallions, thinly sliced (white and light green parts)
1 can (7 oz each) diced green chilies (medium heat)
1 pkg (13.7 oz each) Gardein® Plant-Based Ground Be'f
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 bag (13 oz each) white tortilla chips
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
2-1/2 cups shredded Mexican blend cheese or plant-based alternative
1 cup shredded iceberg lettuce
1 cup salsa
1 cup sour cream or plant-based alternative
1/4 cup Vlasic® Deli Style Jalapeno Pepper Slices
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 436 mg | 44% |
| Carbohydrate | 37 g | 12% |
| Cholesterol | 68 mg | 23% |
| Total Fat | 31 g | 48% |
| Iron | 2 mg | 11% |
| Calories | 489 kcal | 24% |
| Sodium | 1308 mg | 55% |
| Protein | 18 g | 36% |
| Saturated Fat | 13 g | 67% |
| Sugars | 4 g | 0 |
| Vitamin C | 11 mg | 19% |
In a large skillet over medium-high heat, heat the oil. Add cilantro stems and scallions. Add the chiles and cook 1 minute, stirring constantly. Stir in the Gardein Plant-Based Ground Be'f. Add the garlic powder, chili powder, salt and pepper. Add 1/3 cup water and reduce heat to low. Let simmer until water has been absorbed, about 8 minutes, stirring occasionally.
Spread the chips out evenly on a baking sheet. Top with the beans and ground be'f, then the cheese. Bake until the cheese is bubbly, 7 to 8 minutes. Top with the lettuce, salsa, sour cream, cilantro, and pickled jalapenos.
Gardein® Sheet Pan Nachos
