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Nacho fries in a sheet pan with spatula and spoon with a side of ketchup.
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5 from 7 votes

Loaded Sheet Pan Dairy-Free Nacho Cheese Fries

Loaded BBQ Quinoa Taco Fries are a unique and totally delicious way to eat plant-based protein, colorful veggies and of course, melty cheese!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer, Main Course
Keyword: appetizer, baked, bbq, classic, dinner, easy, food, healthy, homemade, indulge, lime, plant-based, recipe, savory, sheet pan, tacos, traditional
Servings: 6 servings
Calories: 304kcal
Author: Shanika

Ingredients

FRIES:

TACO SEASONING:

  • 3 Tbsps chili powder
  • 2 tsps ground cumin
  • 1 ½ tsps smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • teaspoon cayenne pepper

DAIRY-FREE "CHEESE" SAUCE:

  • 2 cups dairy-free cheddar shreds, premium
  • ¼ cup Almond milk (You can use your fave plant-based milk)

TOPPINGS:

  • 2 cups Cooked quinoa (See post for more details)
  • 2 cups diced tomatoes
  • 1 medium bell pepper, chopped
  • 1 jalapeño, chopped (See Notes!)
  • 1 poblano pepper, chopped or diced + seeds removed
  • 2 cups BBQ sauce, store-bought or homemade (See post for more details)
  • 1 cup frozen corn

Instructions

FOR THE FRIES:

ASSEMBLY:

  • Preheat oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper.
  • In a bowl, add the cooked quinoa along with 1-2 Tbsps of taco seasoning (depending on your desired flavor level) and mix together until everything is combined and quinoa is fully coated.
  • Add the fries to the baking sheet and spread out evenly. Then top with quinoa followed by chopped peppers, corn, tomatoes, and jalapeños. Now, top with BBQ sauce drizzling atop everything.
  • Bake everything for 35-40 minutes minutes or until veggies are tender and fries are crispy.

TO MAKE THE DAIRY-FREE 'CHEESE' SAUCE:

  • In a saucepan over medium-high heat, add the cheese shreds and milk, whisking frequently until cheese begins to melt, about 3-4 minutes. Once smooth and combined, remove from heat.
  • Generously spoon the dairy-free cheese sauce atop everything in the sheet pan and serve by scooping everything with a spatula.
  • Bon Appetit!

Notes

  • STORAGE: Best if consumed within the same day. Leftovers can be stored in an air-tight container for up to 3 days. Reheat in the oven when ready to serve.
  • MAKE AHEAD: You can make this recipe ahead of time and store it in an air-tight container in the refrigerator prior to serving by prepping the topping ingredients and storing them in separate airtight containers until ready to assemble. Also, you can make the french fries (if doing homemade) up to 2 days before and store them in the fridge. Lastly, you can make the dairy-free cheese sauce 1-2 days prior, storing it in an airtight container in the fridge and reheating it in a saucepan when ready to use. You may need 2-3 Tbsps of milk when reheating to ensure that it's smooth and creamy.
  • SPICES/HERBS: If desired, you can reduce the amount of taco seasoning used slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
  • GLUTEN-FREE OPTION: To make this recipe gluten-free, simply ensure that any frozen fries used are GF-friendly, and ensure that all other ingredients are also GF-friendly (i.e. BBQ sauce, substitute corn with broccoli or cauliflower, etc).

Nutrition

Calories: 304kcal | Carbohydrates: 66g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1078mg | Potassium: 720mg | Fiber: 6g | Sugar: 35g | Vitamin A: 2416IU | Vitamin C: 38mg | Calcium: 105mg | Iron: 4mg