These loaded veggie nachos are perfect for a game day appetizer, Cinco de Mayo, or your next party dish. This vegetarian nachos recipe is also great for a quick weeknight family meal! One pan, 10 ingredients, and ready in less than 30 minutes!
I'm always about Tex-Mex vegetarian recipes and this vegetarian nachos recipe has been a childhood favorite in our home. Anytime we had Mexican-inspired meals growing up, leftovers were always used for these veggie nachos. We used to microwave single servings but this vegetarian nachos recipe bakes them in a pan which is perfect for larger crowds!
Tortilla Chips. Of course, the main ingredient for nachos is corn tortilla chips. I like to make sure my chips are thick. Make sure you find a good, sturdy chip option since thin chips will make your nachos get soggy quickly.
Beans. Beans are packed with protein and fiber so you will remain satisfied after your meal. Popular options for meatless nachos are refried beans, pinto beans, black beans, or a combination of all. I like to use my leftover Instant Pot Refried Beans in this vegetarian nachos recipe.
Veggies. These are veggie-loaded nachos. I always add bell peppers, onions, fresh or pickled jalapenos, and shredded lettuce. Other options I have added in the past are tomatoes. Tomatoes can make the nachos soggy when preparing an appetizer for a party or game day so I only use them when I'm making an individual serving. You can also chop the tomatoes on the side and keep them as a garnish for those who want them.
Avocado. The vegetarian nachos recipe is already so flavorful. Still, I like to add avocado slices at the end for some monounsaturated fats (the good fat that helps keep your LDL cholesterol levels lower!). This delicious avocado sauce or homemade guacamole dollops tastes amazing with these nachos.
Cheese. Because, duh, that's the best part of nachos! I used Kirkland's Mexican Blend Shredded cheese from Costco as this has no animal rennet in the cheese and is vegetarian friendly. Tillamook also does not use animal rennet so that's a great option as well!
- I am from Texas and we love our hot sauce/salsa. I love adding some Chalula to mine but a classic salsa tasted delicious.
- Sour cream. You can thin out the sour cream and drizzle it on right before serving or you can keep it on the side for individual preferences. Another great option is Greek yogurt for an added protein boost.
Garnishes. My favorite garnishes are green onions and cilantro. I have seen people add olives or freshly diced jalapenos as well.
Craving More Tex-Mex Recipes?
Check out these recipes:
- Crispy Sweet Potato Black Bean Tacos
- Vegan Esquites (Mexican Street Corn Salad)
- Green Chile Queso Sauce
- Vegetarian Enchilada Casserole
If you loved this Loaded Veggie Nachos recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!
Loaded Veggie Nachos
- 8 ounces corn tortilla chips or enough to fill your sheet pan
- 1 can refried beans, softened* or fresh refried beans
- 2 cups Mexican blend cheese or shredded cheddar cheese, packed
- ½ cup red onion, diced
- 1 medium red bell pepper, diced
- ½ cup fresh or pickled jalapeños
- 1 large avocado, sliced. Or avocado sauce.
- ¼ cup chopped green onions
- 1 cup shredded lettuce
- ¼ cup chopped cilantro
- Additional toppings: sour cream, salsa, additional jalapeños
- Preheat oven to 400°F.
- Line a 9 x 13 baking sheet with parchment paper. Place chips on the baking sheet and distribute them evenly across the pan. Set aside.
- Layer the beans evenly on the chips. Sprinkle half the cheese, onions, bell pepper, and jalapeños (if using fresh ones). Top the nachos with the other half of the cheese. Bake for about 10-15 minutes until the cheese is melted and bubbling. Remove the nachos and set them aside.
- Let the nachos cool for about 5 minutes then top with avocado (or guacamole), sour cream, salsa, green onions, cilantro, pickled jalapeños and lettuce. Serve immediately.
To prep these for a party appetizer:
- Assemble the nachos (steps 1-2) and bake for 10-15 minutes before serving. Garnish as instructed and with other favorites!
To make individual portions:
- Do not preheat the oven. Assemble the nachos on a microwave-safe plate. Heat in the microwave for 1-2 minutes or until the cheese has melted. Then garnish with toppings.