Loaded Vegetarian Nachos

Growing up, nachos were always a chips-and-cheese-in-the-microwave kind of deal in our house. Mom would pile tortilla chips on a plate, add some pre-shredded cheddar, and zap it until everything melted into a gooey mess. Sure, it did the job when we were hungry, but that was about it.

These days, I’ve learned that great nachos don’t need meat to be filling and tasty. With a few fresh vegetables and the right combination of toppings, you can make nachos that even the biggest carnivores will dive into. Trust me – once you try these vegetarian nachos, those basic microwave versions will be a distant memory.

What Kind of Tortilla Chips Should I Use?

For loaded nachos like these, you’ll want to start with a sturdy foundation of chips that can handle all those toppings without turning soggy. The suggested combination of restaurant-style and Doritos nacho cheese chips is actually pretty smart – the thick restaurant-style chips provide the structural support you need, while the Doritos add an extra kick of flavor. Regular store-bought tortilla chips work fine too, just look for thicker ones labeled “restaurant-style” rather than thin chips that might break under the weight of the toppings. If you’re making a big batch, consider laying down two layers of chips, with some cheese and toppings in between, to make sure every chip gets its fair share of toppings.

Options for Substitutions

One of the great things about nachos is how easy it is to switch things up! Here are some handy substitutions you can try:

• Tortilla chips: Any corn tortilla chips work well here – feel free to use plain, multi-grain, or even blue corn chips. If you’re watching calories, baked chips are a good option.
• Cheese dip: Instead of salsa con queso, you can use regular melted cheese mixed with a bit of milk, or even a homemade cheese sauce. Plant-based cheese sauce works too if you’re going dairy-free.
• Bell peppers: Any color bell pepper works fine – yellow, orange, or even poblano peppers can add nice flavor. You can also swap them with chopped celery or carrots for extra crunch.
• Mexican cheese blend: Try cheddar, monterey jack, or pepper jack cheese. For a dairy-free version, there are several vegan cheese options available that melt well.
• Beans: Any bean variety works great – try chickpeas, white beans, or refried beans. Just make sure to drain and rinse canned beans before using.
• Sour cream: Greek yogurt makes a great substitute with extra protein. For dairy-free options, try cashew cream or dairy-free sour cream alternatives.

Watch Out for These Mistakes While Baking

The biggest challenge when making nachos is ending up with a soggy bottom layer – to prevent this, spread your chips in a single layer and pre-bake them for 5 minutes at 350°F before adding any toppings. Another common mistake is overloading your chips with wet ingredients right from the start – instead, layer your ingredients strategically, starting with cheese and beans, then adding fresh toppings like tomatoes and avocado only after baking. To keep your nachos crispy throughout, avoid pouring cold sauce directly over hot chips – serve sour cream, salsa, and guacamole on the side so everyone can add their preferred amount. For the best cheese pull, use a combination of pre-shredded Mexican blend cheese and cheese dip, applying them in layers rather than all at once on top.

What to Serve With Vegetarian Nachos?

These loaded nachos are practically a meal on their own, but there are some tasty sides that can make your nacho night even better! A simple Mexican rice or cilantro-lime rice makes a great base if you want to turn this into a more filling dinner. For something fresh on the side, try a crisp jicama slaw with lime juice or a basic green salad with a zesty lime dressing. If you’re hosting friends, set up a DIY salsa bar with different options like pico de gallo, mango salsa, or roasted tomato salsa – this lets everyone customize their nacho experience just how they like it.

Storage Instructions

Keep Fresh: Already assembled nachos are best eaten right away while the chips are still crispy. If you have leftovers, keep them in an airtight container in the fridge for up to 2 days, but know that the chips will get softer. Pro tip: store toppings like sour cream, guacamole, and fresh veggies separately from the chips to keep everything fresh longer!

Prep Ahead: Want to save time? Chop all your veggies and store them in separate containers in the fridge for up to 3 days. You can also mix your beans and prep your cheese blend ahead of time. When you’re ready to eat, just layer and bake your nachos fresh – they’ll taste so much better this way!

Assembly Tips: For the best results, only make as many nachos as you plan to eat right away. If you’re having friends over, consider setting up a nacho bar with all the toppings laid out separately, letting everyone build their own portion. This way, nothing goes to waste and everyone gets exactly what they want!

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 60-75 g
• Fat: 90-110 g
• Carbohydrates: 180-200 g

Ingredients

• Tortilla chips sufficient to line the baking dish (use a blend of restaurant-style and doritos nacho cheese flavor)
• 1 cup cheese dip (salsa con queso)
• 1 cup mixed beans (combine red kidney beans, black beans, and pinto beans, or use either black or pinto beans)
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red onion
• 1/2 cup corn kernels
• 2 diced tomatoes
• 2–3 cups shredded mexican cheese blend (or your preference)
• Salt and pepper to your liking
• 1/4 teaspoon dried oregano
• 1 diced avocado
• Pickled jalapeños (to taste)
• 2–3 tablespoons chopped spring onion greens
• Chopped cilantro leaves
• Sour cream (to taste)
• Salsa (to taste)
• Guacamole (to taste)

Step 1: Prepare the Baking Surface

Line a 9×13 inch baking tray with parchment paper.

This will help prevent the nachos from sticking and make clean-up easier later.

If you wish to create two layers, divide all your ingredients into two equal portions, keeping some veggies aside for garnishing.

Step 2: Assemble the First Layer

Begin by arranging tortilla chips and Doritos (nacho cheese) in a single layer, covering all gaps on the parchment-lined tray.

Drizzle some queso or sprinkle shredded cheese over the chips.

This layer of cheese acts as glue for the other ingredients.

Next, add layers of black beans, and veggies such as red onions, green and red bell peppers, corn kernels, and diced tomatoes.

Sprinkle 1 cup of cheese on top, along with a dash of salt, oregano, and freshly cracked pepper.

Step 3: Assemble the Second Layer

Create the second layer in the same manner as the first.

Start by layering more tortilla chips and Doritos on top of the first layer.

Drizzle with queso or sprinkle more shredded cheese.

Add another layer of black beans, red onions, bell peppers, corn, and tomatoes (reserve some veggies for garnishing if desired).

Top with additional cheese and season with salt, oregano, and freshly cracked pepper.

Step 4: Cook the Nachos

For oven cooking, preheat your oven to 400°F.

Place the assembled nachos in the oven and bake for 10-15 minutes until the cheese melts.

Alternatively, broil them on high for 5 minutes, keeping a close watch to avoid burning.

If needed, switch back to baking mode at 350°F-375°F for another 5 minutes to evenly heat the layers.

For smaller batches, use a microwave by layering the nachos on a microwave-safe plate and microwaving for about 2 minutes until the cheese is melted.

If using an air fryer, line the basket with aluminum foil, assemble the nachos, and bake at 370°F for about 5-7 minutes until the cheese is thoroughly melted.

Step 5: Garnish and Serve

Once baked, top the nachos with any reserved veggies and additional garnishes like pickled jalapeños, diced avocado, spring onions, and cilantro leaves.

Serve the nachos immediately, while hot and crispy, accompanied by sides like guacamole, sour cream, and salsa or drizzled directly on top.

Your crispy, delicious, and loaded vegetarian nachos are now ready to enjoy!