Who doesn’t love a big plate of cheesy nachos? Especially with the big game day right around the corner, I have indulgent snacks on the brain. So the other day I decided to feed my craving and make a batch of tempeh nachos.
My tempeh nachos have everything you love about nachos, just with the added bonus of taco-spiced tempeh. The chips, I like to use Late July, are covered in melted cheese, black beans, jalapenos, tomatoes, pickled red onions, avocado, and cilantro. Serve alongside your favorite salsa or some sour cream and you have the perfect plate of nachos.
To cook the tempeh is simple and doesn’t take much time at all. The first tip is to cut it into small cubes. This gives the tempeh a better texture, allowing the outside to crisp and brown. Another tip is separating the oil while sauteing the tempeh. Tempeh soaks up oil really fast, so splitting the oil helps the oil from drying out as you continue to cook it, but also helps in not burning the spices. Also, the added lime juice goes a long way in adding the acidity it needs. Bonus, if you don’t use all of the tempeh on your nachos, the tempeh is great in quesadillas and on a taco salad. I like to keep some for lunch the next day.
As you’ll see in the instructions, I like to cook my nachos in two parts. I first add the cheese-covered chips and jalapenos to the oven and allow them to bake for five minutes. This allows the cheese to start melting before adding the black beans and tempeh. This also allows me to assess the cheese ratio and ensure I added enough. If not, I add more cheese to the nachos before going in the oven the second time. Like I said, who doesn’t love cheesy nacho? Might as well make them a little extra, especially for ga,e day.
Tempeh Nachos
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Ingredients
- 1 package of tempeh, diced into small cubes
- 2 tbsp avocado oil, divided
- 1 1/2 tsp cumin
- 1/4 tsp cayenne
- 1/4 tsp oregano
- 2 cloves garlic, minced
- pinch of salt and pepper
- fresh juice of 1/2 a lime
- 3-4 large handfuls of chips, I like to use Late July
- 1 cup shredded cheese, I like to use pepper jack and goat
- 1 can black beans, drained and rinsed
- 1 jalapeno, sliced
- 1/3 cup pickled red onions
- 2 tbsp cilantro
- tomatoes, sliced
- avocado, diced
- your favorite salsa
Instructions
Preheat the oven to 400F degrees.
On a preheated cast iron, add 1 tablespoon avocado oil and the cubed tempeh. Allow to cook, browning the edges of the tempeh. Add another tablespoon to the cast iron, along with the cumin, cayenne, oregano, salt, and pepper. Cook for an additional 3 minutes, stirring frequently to avoid burning the spices. Add the minced garlic and cook an additional 1 to 2 minutes, till the garlic is aromatic. Remove from heat and freshly squeeze the juice of half of lime onto the tempeh, stir, and set aside.
in a large sheet pan, add a few large handfuls of chips, I like to use Late July, so that a layer of chips forms. Evenly sprinkle the shredded cheese over the chips. Add the sliced jalapeno. Place the nachos in the oven to cook for 5 minutes. Remove from the oven and sprinkle on the black beans, more shredded cheese if needed, and top with the tempeh. Put the nachos back in the oven and cook an additional 3-5 minutes, or until the cheese is fully melted.
Time to add all of your favorite toppings! Avocado, tomatoes, pickled red onions, and cilantro. Serve with a side of your favorite salsa. Enjoy!
