Loaded Veggie Nachos
You're looking at the ultimate vegetarian nachos recipe! No meat here—just tortilla chips, beans, veggies, lots of cheese and simple, creamy avocado sauce.
Updated by Kathryne Taylor on August 29, 2024
Are you enjoying these Mexican-ish recipes as much as I am? I could really eat fresh Mexican food all day, every day.
I’m sharing these fully loaded veggie nachos with you today, to serve at Cinco de Mayo or your next get-together, or to appease your weeknight nacho craving (been there, often).
My ideal nachos are topped with golden, bubbling cheese, not drizzled with nacho cheese sauce that often goes cold in three minutes. I prefer a combination of two cheeses—cheddar, for maximum flavor and golden edges, and Monterey Jack, for its more melty and creamy texture.
I layer in beans for extra protein and fiber, and pinto beans are perfect for that. They’re creamy and hefty enough not to dry out in the oven like black beans do, as long as you layer them underneath the cheese. You could spread refried beans on each chip instead, but I feel like making nachos should be more throw-together than tedious. Right?
Then I top the nachos with red bell pepper and jalapeños, and bake until golden. They’re in the oven for about 10 minutes, which is long enough to whip together this easy avocado sauce.
Finish with a sprinkle of green onion, cilantro and radishes, and serve with your favorite salsa. Nachos are ready.
Watch How to Make Veggie Nachos
Please let me know how you like these nachos in the comments! I love hearing from you.
Craving more recipes like this one? Check these out:
- Epic Vegetarian Tacos
- Baked Jalapeño Poppers
- Chunky Avocado Salsa
- Black Bean Sweet Potato Enchiladas
- The Best Queso
Loaded Veggie Nachos
You’re looking at the ultimate vegetarian nachos recipe! No meat here—just tortilla chips, beans, veggies, lots of cheese and simple, creamy avocado sauce. Recipe yields 6 servings.
Ingredients
- 8 ounces sturdy tortilla chips
- 1 can (15 ounces) pinto beans, rinsed and drained, or 1 ½ cups cooked pinto beans
- 1 packed cup (4 ounces) shredded cheddar cheese
- 1 packed cup (4 ounces) shredded Monterey Jack cheese, or additional cheddar
- 1 medium red bell pepper, finely chopped
- ⅓ cup crumbled feta cheese
- Pickled jalapeños, to taste
- Avocado dip, thinned with water until it reaches a drizzly consistency, or guacamole
- ⅓ cup chopped green onions
- 2 radishes, chopped
- 2 tablespoons chopped cilantro
- Your favorite salsa (here’s my red salsa and salsa verde)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
- Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the shredded cheese, bell pepper, crumbled feta and pickled jalapeños (use more if you really love jalapeños, less if you don’t). Bake until the cheese is melted and bubbling, about 9 to 13 minutes. Remove the nachos from the oven and set aside.
- While the nachos are baking, make the avocado sauce and prepare the garnishes.
- Once the nachos are out of the oven, drizzle avocado sauce on top as shown—any extra can be served on the side. (If using guacamole instead, dollop the guacamole over the nachos like polka dots.) Sprinkle the nachos with chopped green onion, radish and cilantro. Serve immediately, with salsa on the side.
Notes
Make it gluten free: Use certified gluten-free tortilla chips (most are gluten-free since they’re made with 100% corn, but double check).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I have two words: avocado sauce. OMG! So good on these delicious nachos. Thank you!!
You’re welcome, Wendy!
Delicious! Best nachos we have ever made! We even saved our leftovers and re-heated in the oven the next day and they were still delicious!
Great to hear, Tara! Thank you for your review.
We absolutely loved this! We went with dollops of sour cream instead of the salsa. :-)
These were incredible!!!! So delicious, didn’t miss the meat at all & loved how fresh everything tasted. A new staple for us :)
I love to hear that, Maggie! Thank you for your review.
Those were just perfect. The pinto beans made a big difference! And the three cheeses, and so on.
Thank you!
You’re welcome, Kelly!
These were delicious and a total hit with my family! I wasn’t sure if they’d be filling enough for dinner without meat, but as others have said- you don’t miss the meat at all! There’s so much going on with a lot of great flavor. I added a can of corn, as well, which really went nicely. We didn’t have cilantro or radishes so I left those out, so feel free to do the same if you’re not a fan. I also made the avocado dip and it was a great addition. I added garlic powder & cayenne pepper, as well as some green onions that I used for the nachos. Will definitely be making these again!
Thank you for sharing, Bri!
It came out so yummy!! Thank you for the recipe!!
These are our absolute favorite nachos! Thank you for posting this.
You’re welcome, Neil!
These nachos were delicious. I made them for Mother’s day snacks for the kids and they disappeared. I did not add the radishes because the younger kids don’t like them. I did not make the fresh salsa but used TJ’s new guacasalsa and drizzled that over the top. It’s a keeper recipe.
Okay Kate, These are absolutely the best nachos I’ve ever made since becoming vegetarian! Even my husband loved them and he went back for seconds! I used black beans because he only eats black beans, but I followed the recipe to the letter. The avocado sauce was outstanding! Thank you for this lovely recipe! From a fellow dog lover!
This made me breakout because of the high cheese content but it was worth it as it was Delish!!
I can’t wait to make this!
I hope you loved it, Diane!
easily converted to a relatively gluten free dairy free lunch or appetizer by substituting as i did, a dairy free cheese such as daiya. i enjoyed the addition of radishes for an element of surprise and wonder. love it!