Sheet Pan Veggie Nachos

• 1 lb.
  Beyond Meat ground beef
• 1 tbsp
  olive oil
• 1  cup
  onions, diced
• 1 tbsp
  Healthy On You® Something to Taco 'Bout Taco spice blend
• 1  tbsp
  tomato paste
• ½ cup
  water
• 1 tsp
  sea salt
• ¼ tsp
  cayenne pepper (optional)
• 8 oz
  tortilla chips (your favorite brand)
• ½ cup
  black beans, drained and rinsed
• 1  cup
  shredded cheese (sub vegan cheese)
• 1 large
  ripe tomato, seeded and diced
• 1 cup
  romaine lettuce, shredded
• 1
  avocado, diced
• ½ cup
  cooked/grilled corn kernels, room temp.
• 1 medium
  Jalapeño pepper, sliced in thin rounds
• chopped cilantro for garnish
• sliced green onions for garnish

Prepare the Chips

1. Prepare a 9x13 sheet pan with parchment and preheat the oven to 450˚F
2. Spread the chips evenly on the baking sheet and sprinkle with the cheese.
3. Bake in the oven for 10 minutes or until the cheese has melted. This is a quick process so set a timer.

Make the Meat

1. Heat a skillet over medium heat and add the olive oil.
2. when hot, add the Beyond Meat beef and break up in the pan and spread evenly. Sprinkle with the Something to Taco "Bout Taco spice blend, sea salt and pepper (if using). Stir to combine for 2 minutes.
3. Add the onions and saute with the meat for 5 minutes.
4. Add the tomato paste and water and stir well. Saute for 5 minutes and remove from heat.

Make the Nachos

1. When the Nachos and cheese are ready, remove from the oven. Layer on the lettuce first, then the cooked meat, tomatoes, black beans, avocadoes, corn, sliced jalapeños, cilantro and green onions. Serve immediately!