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