Mushrooms cooked with homemade taco seasoning are at the heart of these satisfying vegetarian nachos. Serve them for a game-time snack or even for dinner! Serve with Del Monte® Pico de Gallo.
1 Tbsp. chili powder
1 tsp. each ground cumin and dried oregano
1/2 tsp. kosher salt
1/4 tsp. each garlic powder, onion powder and black pepper
1/8 to 1/4 tsp. cayenne, to taste
1 Tbsp. vegetable oil
1/2 cup water
2 cans (8 oz. each) Del Monte® Mushroom Stems and Pieces, drained and patted very dry with paper towels
1 bag (11 to 13 oz.) tortilla chips
1 can (15 oz.) black beans, rinsed and drained
2 cups (8 oz.) shredded Mexican blend cheese
Topping Options: Halved cherry tomatoes, sliced green onion, thinly sliced radishes, cilantro leaves, sliced avocado or guacamole and lime wedges
Preheat oven to 350°F. Line a large, rimmed baking sheet with parchment paper. Combine chili powder, cumin, oregano, salt, garlic powder, onion powder, black pepper and cayenne in a small bowl.
Heat oil over medium-high heat in a nonstick skillet. Add dry mushrooms and cook 7 to 8 minutes until browned. Reduce heat to medium and add spice mixture and water. Cook about 2 minutes until water has mostly evaporated and mushrooms are evenly coated with seasoning.
Arrange half of the chips in a single layer on the prepared baking sheet. Top with half of the mushrooms, half of the beans and half of the cheese. Repeat with a second layer of chips, mushrooms, beans and cheese. Bake 10 to 12 minutes until cheese is melted and chips are lightly browned. Scatter tomatoes, green onion, radishes, cilantro and avocado and squeeze lime juice on top. Serve immediately.