Vegan Sheet-Pan Fajita Elote Nachos | Gluten-Free & Oil-Free | The Plant Philosophy

Vegan Sheet-Pan Fajita Elote Nachos




Yield 6 servings

Inspired by Bri's Elotes Nachos


Easy Nacho Cheese Sauce:

Yields 3 cups

Measure and blend everything together until smooth.

Lime Cashew Crema:

Yields 1 ½ cups

Measure and blend everything together until smooth.

Sunflower Seed Parmesan: 

Yields 1 cup

Measure and pulse together until slightly coarse in texture, taste and adjust salt as needed.

Seasoning Blend:

(I made a double batch)


  1. Prep ahead by preparing your sunflower seed parmesan, nacho cheese sauce, crema and seasoning blend beforehand. Recipes included above.
  2. Preheat oven to 425 degrees F.
  3. Line a sheet pan with parchment paper or a non-stick liner. Add thinly sliced onions and bell peppers in a single layer. Roast for 22-24 minutes.
  4. Remove from the oven and transfer to a bowl with thawed roasted corn (if using frozen). Add a scoop of crema, half of the sunflower seed parm and half of the seasoning blend, fold together until everything is evenly coated.
  5. Line the same sheet-pan with tortilla chips slightly overlapping. Drizzle over an even layer of cheese sauce and evenly top with veggie mixture.
  6. Bake again at 425 F for 10 minutes or until heated through, optionally you can also broil for 1-2 minutes for added crispness and browning.
  7. Remove from the oven and drizzle over crema and remaining sunflower seed parm. Taste and adjust seasonings as needed.
  8. Serve hot with a side of nacho cheese sauce and extra toppings, like fresh chopped cilantro or hot sauce (optional).


I used a frozen brand of pre-roasted corn. You can broil or pan roast frozen or fresh corn off the cob until lightly charred throughout.

Courses Dinner, Entree, Appetizer

Recipe by The Plant Philosophy at