These Vegetarian Nachos are the best! Packed with seasoned beans, melty cheese, and fresh toppings, they’re a hit with everyone, carnivores included!
You Won’t Miss The Meat!
Vegetarian Nachos that even meat lovers will enjoy! Having vegetarians in my family has pushed me to create meatless meals that don’t skimp on flavor, and these nachos deliver.
They’re loaded with seasoned beans, melty cheese, and fresh toppings for a satisfying, flavor-packed bite.
Perfect for game nights, family gatherings, or a cozy night in, they’re quick to make and always a crowd-pleaser.
What Vegetarian Nachos Are Made Of
- Tortilla chips: Use thicker chips (8 oz, not a full bag).
- Olive oil: Go for extra virgin for better flavor.
- Seasonings: Mix a blend of seasonings or use taco seasoning if you’re short on time.
- Tomato paste: Thickens the bean mixture and adds flavor.
- Vegetable broth (or water): Broth has more flavor, but water works too. Use chicken broth if not keeping it vegetarian.
- Black & pinto beans: These replace meat—use both or just one. Rinse and drain well to avoid soggy nachos.
- Cheese: More on that below!
What’s The Best Cheese For Nachos?
Use sharp Cheddar or a mix of sharp Cheddar and Monterey Jack.
Why Sharp Cheddar? Aged longer for a richer flavor, sharp Cheddar makes nachos more flavorful.
Grate Your Own Cheese: It melts better, tastes fresher, and has a creamier texture since pre-shredded cheese has a coating that makes it clump.
How To Make Vegetarian Nachos
Here are some recipe tips to help you create the perfect Vegetarian Nachos:
- Pre-bake chips: Bake tortilla chips for 5 mins before adding toppings to keep them crunchy.
- Dry beans: Drain and pat dry to avoid soggy nachos.
- Even layers: Spread beans and cheese evenly so every bite has flavor.
- Fresh toppings: Get toppings ready while nachos bake for the best flavor and texture.
- Serve hot: Nachos are best fresh—crispy chips and melty cheese!
Vegetarian Nachos Toppings
Nachos are all about their toppings. Here are some delicious ideas.
- Sour Cream & Lime: Mix sour cream and lime juice (2:1) for a tangy, creamy drizzle.
- Guacamole or Avocado: Add guac or sliced avo for a creamy touch.
- Pico de Gallo, Salsa, or Tomatoes: Spoon over nachos for a fresh burst of flavor.
- Jalapeños: Add fresh or pickled slices for some heat.
- Olives: Sliced black olives are a yummy topping.
- Green Onions or Cilantro: Dice or cut small for a fresh topping.
- Cotija Cheese: Cause who doesn’t want more cheese on their nachos?
- Corn: Throw on some grilled, roasted, or canned corn for extra crunch.
- Red Onion: Check out how to make Pickled Red Onions or add them raw.
Storage
Leftovers?
Vegetarian nachos are best fresh, but if you have leftovers without toppings, store them in an airtight container in the fridge for up to 2 days.
To reheat, spread them on a baking sheet and bake at 350°F until warm and crispy. Don’t microwave—it makes them soggy!
More Vegetarian Favorites:
- Vegetarian Thai Green Curry with butternut squash
- Vegetarian Split Pea Soup Recipe you won’t miss the ham
- Vegetable Pasta Soup with fresh herbs
- Grain Bowl with farro and fresh veggies
- Vegetarian Tuna Salad tastes like tuna salad but without any fish!
Vegetarian Nachos
These Vegetarian Nachos are the best! Packed with seasoned beans, melty cheese, and fresh toppings, they’re a hit with everyone, carnivores included!
Equipment
- Sheet pan
- Parchment
- Medium pan nonstick
Ingredients
- 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.
Storage: These nachos are best enjoyed fresh, but if you have leftovers, store the toppings and chips separately to keep them crisp. Reheat the chips in the oven or air fryer until warm and crunchy, then add the toppings back on just before serving.
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.
These vegetarian nachos are amazing! I love how you’ve packed in so many colorful veggies.
I am so thrilled to hear this! Thanks Tera!
These vegetarian nachos look absolutely delicious! I love how you’ve layered so many fresh ingredients. Can’t wait to try making this recipe for my next movie night! 🌽🧀🥑
So excited for you to try these! Thanks!
Cant wait to make this soon for me can i use vegetable broth and vegan cheese i never had vegetarian nachos before am a vegetarian / vegan so this is perfect for me perfect for my after office meals love your recipes as always brightens up my day everyday after work
Yay! So happy to hear this! I hope you enjoy! 🙂