Ingredients
Units
Scale
- 2–3 Tbsp. avocado oil
- 1 cup shiitake and or any favorite mushrooms, diced
- 1 red and/or yellow bell pepper, seeded and diced
- 1 small onion, diced
- 1 large zucchini, finely chopped,
- 1 small cauliflower, diced
- 1–2 tsp. Jalapeno chili pepper, diced (add more to taste. Seeds add spiciness)
- 3 whole garlic cloves, minced
- 1 cup fresh, canned or frozen organic corn
- 1 can beans: black, pinto or your favorite
- Fresh minced cilantro
- 2 tsp. Mexican or Fajita blend seasoning
- 1 tsp. garlic granules
- 1 tsp Celtic sea salt
- 1–2 cups grated cheese blend of jack and cheddar cheeses, or a great Mexican shredded blend.
- Cheese options: vegan cheese, goat shreds, feta, cheddar or pepper jack
- CGK’s Favorite Tortilla options we love: Siete grain free tortilla chips or Siete Dip chips. Late July organic traditional tortilla chips
Topping Ideas:
Feta, guacamole, diced or mashed avocado or guacamole, salsa, sour cream more chili peppers.
Instructions
- Heat skillet on medium heat. Add oil.
- Add hearty veggies: mushrooms, red and yellow peppers, onions
- Next add cauliflower, zucchini, jalapeno, and fresh garlic
- Add Mexican seasonings, garlic granules and sea salt
- Simmer covered for 5 min. on low heat
- Vegetables should be fork tender.
- On your sheet pan layer, tortilla chips, veggie filling
- Top with corn, beans and cheeses
- Place in a 400-degree oven and bake for 5-8 minutes until cheese is melty.
- Finish with 2 minutes under the broiler if needed.
- Add topping and serve with salsa on side or on top.
Notes
Variations:
Meat crumbles, plant based or your favorite meaty crumbles, add dollops of refried beans
Kitchen Essentials:
1 skillet
1 sheet pan lined or unlined with parchment paper
- Prep Time: 5 minutes
- Cook Time: 8 minutes