Vegetarian Nachos

You Won’t Miss The Meat!

Who says nachos are only for meat lovers? Today, I am excited to share with you the most amazing Vegetarian Nachos I’ve ever tried! I’m convinced this recipe will make even the most dedicated carnivores swoon. 🙂 Are you ready?

We load these nachos with flavorful seasoned beans, melty cheese, and fresh toppings that come together to create a satisfying and delightful experience in every bite.

These vegetarian nachos are ideal for game nights, family gatherings, or just a cozy night in.  They’re quick and easy to prepare, and with their vibrant colors and irresistible aroma, they’re guaranteed to be a hit with everyone at the table. 

What Vegetarian Nachos Are Made Of

Here are the ingredients for these nachos, along with some helpful tips:

• Sturdy tortilla chips: Go with thicker chips to prevent sogginess. Use 8 oz (not an entire bag) to ensure the right ratio of chips to toppings.
• Olive oil: Choose extra virgin olive oil for enhanced flavor.
• Seasonings: Combine chili powder, cumin, paprika, onion powder, garlic powder, and salt for a mega-flavorful spice blend. Alternatively, use a packet of taco seasoning if you’re short on time.
• Tomato paste: This adds thickness and depth of flavor to the bean mixture.
• Vegetable broth (or water): The liquid provides moisture to help blend spices. Vegetable broth adds more flavor, but water can be used as a substitute. If you aren’t focused on these nachos being vegetarian, feel free to use chicken broth.
• Black and pinto beans: Two varieties of beans serve as meat replacers in these Vegetarian Nachos. Feel free to use just one type of bean if preferred. Make sure the beans are thoroughly rinsed and drained to prevent watering down the nachos.
• Cheese: More on this below!

What’s The Best Cheese For Nachos?

Use sharp Cheddar or a blend of sharp Cheddar and Monterey Jack. Monterey Jack offers a gooey melt, and sharp Cheddar brings a bold, tangy flavor.

Why use sharp Cheddar? The sharpness of Cheddar cheese indicates that it has been aged longer, which gives a richer and tangier flavor profile. If you’ve ever found your cheesy dishes lacking in flavor, it could be due to using a less aged cheese, or perhaps the dish needed more salt to enhance the cheesiness. By choosing sharp Cheddar, you’ll ensure a more robust and bold taste in your Vegetarian Nachos.

Grating your own cheese is important for several reasons: it melts more evenly and quickly due to the absence of anti-caking agents found in pre-shredded cheese, and it typically has a fresher taste and creamier texture. By grating your own cheese, you’ll achieve better flavor and consistency in your dishes.

How To Make Vegetarian Nachos

Here are some recipe tips to help you create the perfect Vegetarian Nachos:

• Pre-bake chips: Bake the tortilla chips for 5 minutes before adding toppings to ensure they remain crispy.
• Dry beans: Thoroughly drain and dry the canned beans to prevent excess moisture from making the nachos soggy. Spread them out on a paper towel and blot off excess moisture.
• Even distribution: Spread the beans and cheese evenly across the chips to ensure every bite is loaded with flavor.
• Fresh toppings: Prepare the toppings while the nachos bake so they’re fresh and ready to be added as soon as the nachos come out of the oven.
• Serve immediately: Nachos are best enjoyed fresh from the oven to ensure they remain crispy and the cheese is perfectly melted.

Good Things To Put On Nachos (Vegetarian Toppings)

Here are some Vegetarian Nacho topping ideas to customize your nachos and add extra flavor, color, and texture:

• Sour cream and lime: Mix 2 parts light sour cream with 1 part lime juice for a tangy and creamy drizzle. This combination adds a refreshing zing and creaminess.
• Guacamole or avocado: Add a scoop of guacamole or sliced avocado for a rich and creamy contrast to the other ingredients. This topping also adds healthy fats and a vibrant green color to the dish.
• Pico de gallo, salsa, or cherry tomatoes: Spoon pico de gallo or your favorite salsa over the nachos for a burst of fresh flavor. 
• Jalapeños: Thinly sliced fresh or pickled jalapeño provides a spicy kick to your nachos.
• Olives: Sliced black olives add a briny, salty flavor that pairs well with the other nacho ingredients.
• Green onions or cilantro: Bring a burst of brightness and a touch of herbal freshness with a bit of freshly chopped green onions or cilantro.
• Add a sprinkle of crumbly cotija, a mild Mexican cheese that adds a nice finishing touch of salty savoriness.
• Corn: Use grilled, roasted, or canned corn to bring sweetness, color, and texture.
• Roasted bell peppers: Contributes sweetness, color, and a mild flavor to the nachos.
• Red onion: Thinly sliced or pickled red onion adds a sharp and tangy flavor. See “quick tip” box below.

What Vegetables Go Well With Nachos?

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5 from 1 vote

Vegetarian Nachos

By Chelsea Lords

These Vegetarian Nachos are a crowd-pleaser, packed with seasoned beans, melty cheese, and all your favorite fresh toppings. Even the meat-lovers will love it!

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Equipment

• Sheet pan
• Parchment
• Medium pan nonstick

Ingredients 

USMetric

 

1x2x3x

• ▢ 8 ounces sturdy tortilla chips see note 1
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon ground chili powder see note 2
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon paprika
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon salt
• ▢ 2 tablespoons tomato paste
• ▢ 1/4 cup vegetable broth or chicken broth or water, see note 3
• ▢ 1 (15-ounce) can black beans drained and rinsed
• ▢ 1 (15-ounce) can pinto beans drained and rinsed
• ▢ 2 cups grated sharp Cheddar and Monterey Jack cheese or just Cheddar, see note 4
• ▢ Toppings as desired see note 5

Instructions 

• Preheat oven to 400℉. Drain and rinse black and pinto beans. Thoroughly shake off excess water and set aside to dry.
• Line a sheet pan with parchment paper. Evenly distribute tortilla chips on the pan, minimizing gaps. Bake chips (without toppings) 5 minutes (keeps ’em crispy!). Remove and set aside.
• In a medium nonstick pan over medium heat, add olive oil, seasonings, and tomato paste. Cook 1–2 minutes, stirring constantly, until fragrant. Pour in vegetable broth, stirring until smooth. Add beans and stir to combine. Remove from heat.
• Grate cheese and gently pack it into a measuring cup. Evenly distribute beans over chips, followed by an even layer of grated cheese. Bake 9–12 minutes, or until cheese is melted.
• While nachos are baking, prepare toppings (see note 5). Whisk together 2 tablespoons sour cream and 1 tablespoon lime juice in a small bowl. Transfer to a bag and cut off a tip.
• Once nachos are out of the oven, drizzle sour cream sauce on top. Add diced avocado or guac (I add guac to a bag, cut off the tip, and pipe over nachos). Sprinkle with chopped green onions and/or cilantro. Add any other desired toppings. Serve immediately. Nachos are the very best right out of the oven!

Video

Recipe Notes

Note 1: Use thicker chips to prevent sogginess, and use 8 ounces (not an entire bag) to ensure the right ratio of chips to toppings.

Note 2: Ground chili powder is not to be confused with chilli powder. I use McCormick® chili powder. If you’d like less heat, add slowly and to taste.

Note 3: Use vegetable broth if you’re strictly vegetarian or chicken broth if you’re just wanting some vegetable nachos and aren’t vegetarian! In a pinch, just use water; it’ll do the trick!

Note 4: I like a combo of 1 cup sharp Cheddar and 1 cup Monterey Jack cheese best on these nachos. Be sure to freshly grate the cheese so the nachos don’t end up greasy. Gently pack cheese in the measuring cups to get an accurate amount. Sharp Cheddar has a lot more flavor than mild Cheddar—which is why I recommend that here!

Note 5: My must-have toppings are a sour cream drizzle (2 tbsp sour cream whisked with 1 tbsp lime juice), a diced ripe avocado or guac, green onions or cilantro, and some diced cherry tomatoes or pico. I also love pickled red onions and cotija. Add your favorites! Prep toppings while the nachos bake so they’re ready to go when the nachos are finished. For a “how to” on making quick pickled red onions, see the “quick tip” in the blog post.

Nutrition

Serving: 1serving | Calories: 838kcal | Carbohydrates: 96g | Protein: 37g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 713mg | Potassium: 1136mg | Fiber: 23g | Sugar: 2g | Vitamin A: 1927IU | Vitamin C: 3mg | Calcium: 550mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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