Loaded Vegetarian Nachos

You won’t miss the meat with these loaded vegetarian nachos. They’re easy to make on a sheet pan in the oven. Topped with seasoned beans, lots of cheese, salsa fresca, and drizzled with a creamy chipotle crema.

Warm nachos with gooey cheese and fresh toppings are one of my favorite comfort foods. They’re quick enough to make on a weeknight or whenever you have a craving for this popular Tex-Mex appetizer.

Nachos are one of those things that I prefer to make at home. That’s the only way I can guarantee that every single chip has enough cheese and toppings on it.

My husband and I have tried many different nacho topping combinations, and THIS one is our absolute favorite. It’s quick, it’s easy, and uses pantry-friendly ingredients.

Loaded vegetarian nacho ingredients

Tortilla chips: I use store-bought tortilla chips for this recipe to keep it easy. You can use your favorite brand or make your own tortilla chips.

Cheese: I like to use two different types of cheese when making nachos: Monterey Jack and Cheddar cheese (or Colby Jack).

Monterey Jack has a mild flavor and it melts beautifully without making the nachos oily or greasy.

I use medium cheddar cheese, which gives the nachos great flavor. You can use mild or sharp cheddar cheese if you prefer.

Colby Jack is another good option for nachos because it melts well and has a mild flavor.

Beans: Pinto beans are my favorite for nachos because they are creamy and have a mild taste. You can use black beans if you prefer.

Taco seasoning: I find that beans on nachos can be a little bland. I like to mix the beans with a little homemade taco seasoning before adding them to the nachos. This gives it good flavor.

Salsa fresca: Adding a fresh element like this homemade salsa fresca helps to cut through the richness of the cheese.

If you’re short on time, you can use your favorite store-bought salsa fresca (pico de gallo).

Chipotle crema: Drizzling a homemade chipotle crema sauce over the nachos takes these vegetarian nachos to the next level. It’s smoky, tangy, and slightly spicy.

You can use any leftover chipotle crema as a dip for your nachos or to eat with sweet potato fries, tacos, burritos, on a hamburger, or with other Tex-Mex meals.

Cilantro: Fresh chopped cilantro is a great garnish for nachos because it adds good flavor and a fresh element.

If you don’t like cilantro, you can sprinkle sliced green onions (scallions) on top or leave it off.

How to make loaded vegetarian nachos

Preheat the oven to 400F. Line a baking sheet with parchment paper (I use 18 inches by 13 inches half-size sheet pan). Place the tortilla chips on the baking sheet and spread them into an even single layer.

Make the salsa fresca. In a medium bowl, add the diced tomatoes, onion, jalapeño peppers (or serrano peppers), chopped cilantro, fresh lime juice, and salt. Stir until everything is combined.

Make the bean mixture. Add the beans, chill powder, cumin, garlic powder, and a pinch of salt to a bowl. Mix until well combined.

Bake the nachos. Sprinkle half of the cheese on the tortilla chips, followed by the bean mixture.

Sprinkle the remaining cheese over the beans, making sure that every chip has some cheese on it. Bake in the preheated oven until the cheese is melted and bubbling, about 5-10 minutes.

Add the toppings and serve. Use a slotted spoon to top the nachos evenly with the salsa fresca. A slotted spoon will prevent transferring too much liquid from the tomatoes to the nachos.

Drizzle the chipotle crema over the nachos, then sprinkle the fresh chopped cilantro on top.

You can add any of the optional garnishes if desired. Serve hot with the extra chipotle crema or your favorite salsa.  

What toppings do you put on nachos?

The basic nacho ingredients start with tortilla chips and cheese. Beyond that, you can add whatever you desire. Below are some popular choices:

• Meat – Shredded tofu, plant-based taco meat, chicken, pork, or beef
• Beans – Black beans, pinto beans, refried beans
• Veggies – Bell pepper, onions, corn, tomatoes, olives, avocado
• Something spicy – jalapeño peppers or banana peppers
• Salsa – Pico de Gallo, roasted salsa, salsa verde
• Guacamole
• Sour cream
• Chipotle crema
• Avocado crema

Tips for making nachos

Use sturdy tortilla chips. You want to make sure the tortilla chips are sturdy enough to hold all the ingredients.

Single layer. Piling on all the chips makes it difficult to ensure that every chip gets enough cheese and toppings. It can also lead to soggy nachos, which no one wants.

Instead, use a single layer of chips on the sheet pan so every chip will have a good amount of toppings and cheese.

Save the cold ingredients for last. I like to add the salsa fresca, fresh cilantro, and chipotle crema after the nachos have baked in the oven.

Fresh cilantro will wilt in the heat and the chipotle crema will liquify in the oven. Keep hot and cold ingredients separate and add them at the right time.

Enjoy the nachos while they’re hot. Nachos tastes best immediately after they’ve been baked and the cheese is nice and melty. Nachos can get soggy after they’ve been sitting out for awhile.

You need more cheese than you think. I know that 2½ cups seems like a lot of shredded cheese, but this ensures you’ll get complete coverage and avoid having a sad chip with no toppings.

Use parchment paper or a silicone baking mat. Melted cheese can be difficult to clean on pans. Using parchment paper makes clean up a breeze.

Please let me know how you like this loaded vegetarian nacho recipe in the comments below! Your feedback and review encourage me to keep creating new and yummy recipes. I hope you love these nachos as much as I do.

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