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5 from 15 votes

Healthy Loaded Vegetarian Nachos

These cheesy, loaded, vegetarian nachos taste just as good as the traditional recipe, but can be enjoyed completely guilt-free!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mexican
Servings: 2 servings (1 serving = 14 nachos)
Calories: 415kcal
Author: Anjali Shah


  • 28 corn tortilla chips
  • 1 cup vegetarian refried beans (either black or pinto beans)
  • 1-2 tsp taco seasoning more to taste
  • 4 tbsp low fat plain Greek Yogurt
  • ½ red onion diced
  • 1 bell pepper (yellow, orange or red) diced
  • 1 5oz clamshell baby spinach chopped
  • 1 6oz box cherry tomatoes halved or quartered
  • ½ cup shredded Mexican cheese blend
  • Optional toppings: cilantro, fresh lime, green onions, jalapeños, guacamole, salsa, etc.


  • Preheat oven to 350 degrees F. Line a baking sheet with foil.
  • While the oven is preheating, heat the refried beans in a pot over medium heat. Stir in taco seasoning. Cook on low for 5 minutes until combined.
  • Once the beans are done, add corn chips to the baking sheet. Top with beans, onions, bell peppers, spinach and then cheese. 
  • Bake at 350 degrees for 10 minutes. Remove from the oven and top with tomatoes and Greek Yogurt. Serve warm. 


Top Tips for Making Loaded Veggie Nachos
  • Load up your nachos so you can get as many ingredients on each chip as possible. The more the merrier here!
  • If you’re adding any of the extra fresh toppings like cilantro or green onions, sprinkle them on after the nachos come out of the oven.
  • If you want to add any extra “wet” toppings like salsa, guacamole, etc. serve it on the side of your nachos so you don’t end up with a soggy mess!
  • Use foil or parchment paper on your baking sheet for easy cleanup.


Serving: 14nachos with toppings | Calories: 415kcal | Carbohydrates: 51.5g | Protein: 22g | Fat: 13.3g | Saturated Fat: 4g | Sodium: 873mg | Potassium: 987mg | Fiber: 12.6g | Sugar: 7.1g