{"id":10680,"date":"2026-07-09T17:37:36","date_gmt":"2026-07-09T17:37:36","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10680"},"modified":"2026-07-09T17:37:46","modified_gmt":"2026-07-09T17:37:46","slug":"loaded-vegetarian-nachos","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/loaded-vegetarian-nachos\/","title":{"rendered":"Loaded Vegetarian Nachos"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Loaded Vegetarian Nachos<\/span><\/h2>\n
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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\u2019s 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.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>Anjali Shah – The Picky Eater<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Baking Sheet<\/div><\/li>
  • Parchment Paper<\/div><\/li>
  • Chopping knife<\/div><\/li>
  • Cutting Board<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 9<\/span> oz<\/span> tortilla chips<\/span><\/li>
    • \u00bd<\/span> red bell pepper <\/span> diced<\/span><\/li>
    • \u00bd<\/span> red onion<\/span> diced<\/span><\/li>
    • 5<\/span> oz<\/span> corn kernels <\/span> frozen or canned<\/span><\/li>
    • 2<\/span> tomatoes<\/span> diced<\/span><\/li>
    • 5<\/span> oz<\/span> black beans<\/span> (pinto beans, or a mix of black beans and pinto beans)<\/span><\/li>
    • 2<\/span> cups<\/span> Mexican shredded cheese<\/span><\/li>
    • \u00bc<\/span> cup<\/span> sliced black olives<\/span><\/li>
    • 1<\/span> green onion \/ scallion<\/span> sliced thin<\/span><\/li>
    • 1<\/span> jalapeno sliced thin<\/span> sliced thin<\/span><\/li>
    • \u00bc<\/span> cup<\/span> sour cream<\/span> (can also use plain Greek yogurt or low fat sour cream)<\/span><\/li>
    • 1<\/span> cup<\/span> guacamole<\/span><\/li>
    • 2<\/span> Tbsp<\/span> fresh cilantro <\/span> chopped<\/span><\/li>
    • \u00bd<\/span> cup<\/span> salsa<\/span><\/li>
    • 1<\/span> cup<\/span> pico de gallo<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat the oven to 350\u2109 \/ 180\u2103. Line a large baking sheet with parchment paper, set aside.<\/span><\/div><\/li>
      • Arrange the tortilla chips over the prepared baking sheet in an even layer.<\/div><\/li>
      • Sprinkle half of the cheese over the tortilla chips.<\/span><\/div><\/li>
      • Top with diced bell pepper, red onion, corn kernels, tomatoes and beans.<\/div><\/li>
      • Finish with remaining grated cheese.<\/div><\/li>
      • Bake in the oven for 10 minutes or until the cheese has melted and chips are lightly golden.<\/div><\/li>
      • Remove and top with black olives, green onion (scallion) and jalapeno slices.<\/span><\/div><\/li>
      • Drizzle with sour cream and dollop guacamole over top.<\/div><\/li>
      • Finish with a sprinkle of fresh cilantro.<\/div><\/li>
      • Serve immediately with salsa and pico de gallo.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>

        <\/span>Tips<\/span><\/h4>\n
          \n
        • My #1 Secret Tip for making my loaded vegetarian nachos recipe is to add fresh or \u201cwet\u201d 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.<\/li>\n
        • Enjoy Fresh:\u00a0<\/strong>No meat nachos are best enjoyed immediately out of the oven while still hot and the cheese is melted to perfection.<\/li>\n
        • Same Size Veggies:\u00a0<\/strong>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\u2019re using frozen corn for this recipe.<\/li>\n
        • Prevent Sticking:<\/strong>\u00a0I always line the baking sheet with parchment or baking paper to prevent the nachos from sticking to the tray and for easy cleanup.<\/li>\n
        • Choose Thicker Chips:<\/strong>\u00a0I suggest using thicker chips to prevent cracking when loaded with toppings.<\/li>\n
        • Customize for Different Preferences:<\/strong>\u00a0If serving a crowd, I will divide my baking sheet into four sections and add different toppings to each to cater to various preferences.<\/li>\n<\/ul>\n

          <\/span>Variations<\/span><\/span><\/h4>\nI love how easy it is to make these Loaded Veggie Nachos my own, and if you\u2019re feeling adventurous, try these easy variations:<\/span>
          <\/div>\nVegetarian Chili Nachos:<\/strong>\u00a0I love turning my loaded veggie nachos into chili nachos by adding a hearty scoop of\u00a0vegetarian chili. If I don\u2019t have any pre-made, I just mix beans with chili powder, garlic, cumin, diced tomatoes, and tomato paste for an easy, flavorful twist!<\/span>
          <\/div>\nRoasted Vegetable Nachos:<\/strong> Roasting my veggies with olive oil and lime juice takes the flavor to the next level. Sometimes, I toss them with\u00a0taco seasoning\u00a0for an extra kick before piling them onto my nachos.<\/span>
          <\/div>\nKid-Friendly Nachos:<\/strong>\u00a0When 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!<\/span>
          <\/div>\nSauces:<\/strong>\u00a0I love mixing up the flavors by drizzling on hot sauce or my\u00a0smoky red pepper crema. For a fun salsa twist, I swap in\u00a0pineapple pico de gallo\u00a0or my\u00a0chipotle corn salsa\u00a0for a sweet and smoky kick.<\/span>
          <\/div>\n

          <\/span>Serving Suggestions<\/span><\/span><\/h4>\nMy 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.<\/span>
          <\/div>\nWith Salad:<\/strong>\u00a0My light and refreshing\u00a0tomato avocado cucumber salad pairs wonderfully with the rich flavors. It would also be yummy with Mexican fruit salad\u00a0don\u2019t you think?<\/span>
          <\/div>\nWith Appetizers:<\/strong>\u00a0Pair your veggie nachos platter with an assortment of appetizers like my\u00a0vegan empanadas, and my delicious\u00a0sweet corn tamale cakes.<\/span>
          <\/div>\nWith Entrees:<\/strong>\u00a0Sometimes I\u2019ll make it a Mexican feast and serve them with my\u00a0Mexican bean soup, and\u00a0vegetarian flautas with black beans.<\/span>
          <\/div>\n

          <\/span>Storage and Prep Directions<\/span><\/span><\/h4>\nFridge:\u00a0<\/strong>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.<\/span>
          <\/div>\nMeal Prep:\u00a0<\/strong>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.<\/span>
          <\/div>\n
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          <\/span>FAQs<\/span><\/h4>\n
          How do you make loaded nachos not soggy?<\/strong><\/span>
          <\/div>\nThe key to avoiding soggy nachos is to add any \u201cwet\u201d 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\u2019re eating.<\/span>
          <\/div>\n<\/div>\n
          Do you put cheese on first or last for nachos? What cheese is best for nachos?<\/strong><\/span>
          <\/div>\nAdding 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!<\/span>
          <\/div>\n<\/div>\n
          Can I broil my nachos instead of baking them?<\/strong><\/span>
          <\/div>\nYes, 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\u2019ve found that broiling nachos can be a bit stressful so I prefer to bake them in the oven \u2013 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.<\/span>
          <\/div>\n<\/div>\n<\/div>\n
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