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 mix of cheddar, for max flavor and golden edges, and Monterey Jack, for its more melty, creamy texture.
I like to 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.
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:
Loaded Veggie Nachos
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican
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.
- 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)
- 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.
Make it gluten free: Use certified gluten-free tortilla chips (most are gluten-free since they’re made with 100% corn, but double check).