Loaded Vegetarian Nachos
With crispy chips, melty cheese, and all the best toppings, my Loaded Veggie Nachos are the ultimate side or main dish, ready in just 30 minutes. Whether it’s Cinco de Mayo, game day, a family get-together, or a cozy movie night, these no-meat nachos are always a favorite in my house.
Servings: 8
Equipment
- Baking Sheet
- Parchment Paper
- Chopping knife
- Cutting Board
Ingredients
- 9 oz tortilla chips
- ½ red bell pepper diced
- ½ red onion diced
- 5 oz corn kernels frozen or canned
- 2 tomatoes diced
- 5 oz black beans (pinto beans, or a mix of black beans and pinto beans)
- 2 cups Mexican shredded cheese
- ¼ cup sliced black olives
- 1 green onion / scallion sliced thin
- 1 jalapeno sliced thin sliced thin
- ¼ cup sour cream (can also use plain Greek yogurt or low fat sour cream)
- 1 cup guacamole
- 2 Tbsp fresh cilantro chopped
- ½ cup salsa
- 1 cup pico de gallo
Instructions
- Preheat the oven to 350℉ / 180℃. Line a large baking sheet with parchment paper, set aside.
- Arrange the tortilla chips over the prepared baking sheet in an even layer.
- Sprinkle half of the cheese over the tortilla chips.
- Top with diced bell pepper, red onion, corn kernels, tomatoes and beans.
- Finish with remaining grated cheese.
- Bake in the oven for 10 minutes or until the cheese has melted and chips are lightly golden.
- Remove and top with black olives, green onion (scallion) and jalapeno slices.
- Drizzle with sour cream and dollop guacamole over top.
- Finish with a sprinkle of fresh cilantro.
- Serve immediately with salsa and pico de gallo.
Notes
Tips
- My #1 Secret Tip for making my loaded vegetarian nachos recipe is to add fresh or “wet” toppings like cilantro, green onions, salsa, guacamole, and pico de gallo immediately before serving. This prevents the nachos from becoming soggy, ensuring they stay crisp and delicious.
- Enjoy Fresh: No meat nachos are best enjoyed immediately out of the oven while still hot and the cheese is melted to perfection.
- Same Size Veggies: I dice all the veggies the same size. For the perfect bite, dice bell pepper, onion, and tomatoes into small cubes. Make sure to also defrost the corn (and drain the kernels) if you’re using frozen corn for this recipe.
- Prevent Sticking: I always line the baking sheet with parchment or baking paper to prevent the nachos from sticking to the tray and for easy cleanup.
- Choose Thicker Chips: I suggest using thicker chips to prevent cracking when loaded with toppings.
- Customize for Different Preferences: If serving a crowd, I will divide my baking sheet into four sections and add different toppings to each to cater to various preferences.
Variations
I love how easy it is to make these Loaded Veggie Nachos my own, and if you’re feeling adventurous, try these easy variations: Vegetarian Chili Nachos: I love turning my loaded veggie nachos into chili nachos by adding a hearty scoop of vegetarian chili. If I don’t have any pre-made, I just mix beans with chili powder, garlic, cumin, diced tomatoes, and tomato paste for an easy, flavorful twist! Roasted Vegetable Nachos: Roasting my veggies with olive oil and lime juice takes the flavor to the next level. Sometimes, I toss them with taco seasoning for an extra kick before piling them onto my nachos. Kid-Friendly Nachos: When making nachos for my picky eaters, I keep it simple with just melted cheese over the chips. I also let them pick their own toppings, which always makes them more excited to eat! Sauces: I love mixing up the flavors by drizzling on hot sauce or my smoky red pepper crema. For a fun salsa twist, I swap in pineapple pico de gallo or my chipotle corn salsa for a sweet and smoky kick.Serving Suggestions
My loaded nachos recipe without meat is fantastic when served exactly as it is! However, you can also take it to a whole new level by pairing it with salads, other appetizers, or even main dishes. With Salad: My light and refreshing tomato avocado cucumber salad pairs wonderfully with the rich flavors. It would also be yummy with Mexican fruit salad don’t you think? With Appetizers: Pair your veggie nachos platter with an assortment of appetizers like my vegan empanadas, and my delicious sweet corn tamale cakes. With Entrees: Sometimes I’ll make it a Mexican feast and serve them with my Mexican bean soup, and vegetarian flautas with black beans.Storage and Prep Directions
Fridge: If I have leftover no meat nachos that have already been baked, I store them in an airtight container in the fridge. They will keep for about one day since all of the toppings have already been added. When ready to enjoy again, I bake them in the oven for 5-10 minutes. Note: this recipe does not freeze well. Meal Prep: While best enjoyed fresh, you can prepare the toppings for my no meat nachos recipe ahead of time. Store them in separate airtight containers in the fridge for up to 2-3 days. Assemble and bake just before serving for the best texture and flavor.FAQs
How do you make loaded nachos not soggy?
The key to avoiding soggy nachos is to add any “wet” toppings like salsa and guacamole immediately before serving, or, if they are going to sit for a while, keep the wet toppings on the side and let people add them as they’re eating.
Do you put cheese on first or last for nachos? What cheese is best for nachos?
Adding cheese first helps the other toppings to stick to the chips. I recommend using half of the cheese first, then adding your veggies and beans, and finishing off with the rest of the cheese!
Can I broil my nachos instead of baking them?
Yes, you can broil your nachos instead of baking them, but keep in mind that broiling will give your nachos a crispier, more bubbly cheese topping. Additionally, broiling can quickly burn the chips and cheese, so you will have to watch it closely and remove it quickly as soon as the cheese starts to melt and brown. I’ve found that broiling nachos can be a bit stressful so I prefer to bake them in the oven – I like the consistency of the cheese better when it has that melted/gooey quality from oven-baking vs. the crispy quality that broiling brings.
