Loaded Veggie Nachos
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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.
I’m a total nacho fan, and crispy, cheesy goodness always hits the spot. But I wanted a version that’s just as indulgent without the guilt. Inspired by the Nachos Supreme I used to love, I gave them a fresh homemade twist, just like my healthy vegetarian burrito bowl, keeping all the best flavors but making them even better.
Believe it or not, authentic nachos are just chips, cheese, and jalapeños, everything else is technically a spinoff. But honestly? I think my version is way better! I load them up with all the best toppings, bake them to crispy, melty perfection, and keep it totally meat-free.
👩🏽🍳 Why I Love This Recipe
I love this recipe because every bite is a flavor-packed fiesta with crispy chips, melty cheese, fresh guacamole, and all the veggie goodness – so loaded, I can totally call it a meal! Plus, the tortilla chips are naturally gluten-free, which makes my loaded nachos without meat gluten-free too! The beans add extra protein and fiber, while the guacamole adds healthy fat.
Another reason I love this recipe is how versatile it is! I can serve these veggie-loaded nachos as an appetizer, a snack, or even a quick family dinner. It’s the perfect way to make a filling dish that works for everyone, and I love that it’s so easy to make vegan too. Plus, doubling the recipe is a breeze, which makes it a total lifesaver for big gatherings.
But honestly, my favorite thing about this meatless nacho recipe is that it comes together in less than 30 minutes using simple, budget-friendly ingredients. It’s a fun meal that’s easy to make with the kids, and they absolutely love piling on their favorite toppings. Every time we have these for dinner, they get just as excited as I do – trust me, once you try them, your family will be hooked too!
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🥘 Ingredients
I love how simple and fresh these ingredients are! Most of them are pantry staples or easy to find at any grocery store.
Tortilla Chips: I use any tortilla chips I have on hand, but homemade air fryer chips or blue corn chips add a fun twist. The key is using thick, sturdy chips so they hold up to all the toppings.
Red Bell Pepper & Red Onion: Red bell pepper adds a pop of color and a touch of sweetness, while red onion brings a sharp, slightly sweet bite. I love using them raw, sautéed, or even caramelized for extra depth of flavor.
Corn Kernels: I use either frozen or canned corn, depending on what I have. A quick sauté before adding it to the nachos brings out its natural sweetness and makes every bite even better.
More Veggies: I load up my nachos with black olives, green onions, jalapeños, tomatoes, and fresh cilantro. These toppings add crunch, spice, and a burst of fresh flavor!
Beans: I love using a mix of black beans and pinto beans for extra protein and fiber. Canned beans make things super easy, but kidney beans or even vegan refried beans work great too.
Cheese: I usually go for Mexican shredded cheese, which blends Monterey Jack, cheddar, asadero, and queso quesadilla. Sharp cheddar is another favorite because it adds extra bold flavor.
Sour Cream & Guacamole: A dollop of sour cream and guacamole is a must for that creamy, cool contrast.
🔪 How To Make
My loaded vegetarian nachos come together fast, so I always have my toppings ready before I start. Here is how I make it:
Preheat & Lay Out The Chips: To begin, I preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Then I line a large baking sheet with parchment paper and arrange the tortilla chips on top in a single layer for the optimal cheese-to-crunch ratio.
Add Cheese And Veggies: First, I sprinkle half of the cheese over the tortilla chips followed by the diced bell pepper, red onion, corn kernels, tomatoes, and beans. If you want to make two layers, start with half of your toppings for the first layer, and use the other half on the second layer (see below).
Repeat Layering: After all the ingredients are evenly distributed, I add the remaining grated cheese. You could add a second layer and repeat if desired.
Bake: Once the no meat nachos are assembled, I bake them in the oven for 10 minutes or until the cheese has melted and the chips are lightly golden.
Add Toppings: When ready, I remove the nachos and top them with black olives, green onion, and jalapeno slices. Then I drizzle them with sour cream, add a dollop of guacamole, and finish with a sprinkle of fresh cilantro.
Serve: Finally, I serve my loaded veggie nachos immediately with salsa and pico de gallo.
💭 Expert 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.
Other Tips To Keep In Mind:
- 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 old el paso 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 my 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 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.
❓Recipe 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.
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🎥 Watch How to Make It
Loaded Veggie 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
Calories: 386kcal
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 sliced thin
- 1 jalapeno 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 degrees F / 180 C. Line a large baking sheet with parchment paper, set aside.
- Arrange the tortilla chips over the prepared baking sheet in an even layer.
- Sprinkle ½ 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 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
- 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.
Nutrition
Calories: 386kcal | Carbohydrates: 40g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 690mg | Potassium: 480mg | Fiber: 7g | Sugar: 7g
We loved the great flavors in these nachos!
So happy to hear that Katherine!
These Guilt-Free Late-Night Nachos are a tasty and healthy alternative to traditional nachos. Loaded with fresh ingredients and satisfying flavors, they’re perfect for any snack craving without the guilt!
Thanks so much Ned!
these veggie nachos were fantastic! I love that they don’t have meat, too!
Awesome! So glad you liked this recipe Paula!