This Vegetarian Nachos Recipe is a delicious weeknight dinner or party appetizer that whips together in less than 30 minutes! These veggie nachos are cheesy, loaded with toppings, and irresistibly crunchy.

I think nachos are one of the greatest food inventions. Crispy chips are pretty great on their own, but when you load them up with toppings and put them in the oven they become something magical – the ultimate appetizer!

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Everything to love about this recipe

Nachos are a food that always sound good and everyone loves! From their crunch to the toppings to chips galore, nachos are just the best.

  • Quick meal or snack. In about 20 minutes you can have this meal/app ready to go. 
  • One-pan meal. Not only is this recipe easy to make, but cleanup is a breeze!
  • Veggie packed. I love that this recipe packs in the veggies. Then you don’t feel as bad eating all the chips!
  • Customizable. Use any favorite tortilla chips, toppings and cheese. You can even make it vegan by using vegan cheese or THIS vegan nacho cheese sauce.  
  • Kid-friendly. Kids love chips and cheese… I mean, who doesn’t?  
Woman's hand lifting a nacho up off of a tray.

Ingredients needed

Here’s a list of the ingredients we like best when making this vegetarian nachos recipe, but these nachos are also a great way to use up your leftover veggies, cheese, beans, and anything else that might sound good on chips. 

  • Olive oil. For sautéing the onion and garlic.
  • Onion and garlic. These two are cooked together to add wonderful flavor to the nachos.
  • Black beans. Beans give this dish a tasty boost of protein and fiber. Sub with kidney or pinto beans, if you’d like.
  • Spices. A mix of cumin, chipotle powder, salt and freshly ground pepper is the perfect blend of seasonings. 
  • Water or veggie broth. For cooking the black beans with the seasonings. Use vegetable broth for added flavor.
  • Tortilla chips. A nacho isn’t a nacho without the chips. Use your favorite kind!
  • Shredded cheese. You’ll need about 4 cups shredded cheese. Use more or less based on your preference. Any favorite shredded cheese works great. We like a Mexican style blend, cheddar or pepper jack.

How to make this recipe

You may have tried other nacho recipes, but this one’s my favorite! It’s so flavorful and super easy! Here’s a quick rundown of how to make these veggie nachos:

  1. Sauté onion and garlic. Heat the olive oil in a large skillet over medium heat. Once hot, add in the onion and sauté for 5 minutes. Add in the garlic and sauté for 2 more minutes.
  2. Cook the beans. Pour in the can of drained black beans, cumin, salt, pepper, chipotle powder, and water (or broth). Bring to a simmer and cook over low heat for 5-8 minutes until the mixture has thickened and very little liquid remains. Remove from the heat.
  3. Assemble the nachos. Layer half of the chips on a large baking tray. Top with half of the cheese and layer on the remaining chips. Evenly distribute the black bean mixture over the top of the chips and then add any other toppings of choice. Finally, layer on the remaining cheese so that it’s evenly distributed across the top. I like to leave the edges around the pan free of cheese so there’s a nice place to grab the chips when serving.
  4. Bake. Place pan in the oven and bake for 5-8 minutes or until the cheese is fully melted. Sprinkle with your desired toppings and ENJOY!

Pro tip: Line your sheet pan with parchment paper for easier cleanup.

Nacho topping options

When your nachos are finished baking, it’s time for even more toppings. Think cold toppings! Here are some suggestions:

  • Jalapeño slices
  • Fresh cilantro
  • Sour cream or Greek yogurt
  • Red onion
  • Guacamole/Avocado
  • Black olives
  • Tomatoes
  • Lime juice
  • Salsa

Variations

  • Change up the toppings. Nachos are super easy to customize! Feel free to use my topping suggestions or keep it plain and simple. Use whatever toppings you have on hand to make these your own.
  • Ditch the chips. If you’re out of chips or simply don’t want to eat chips, get fancy and use a veggie as your chip. Here are some ideas: sweet potatoes, cauliflower or potato wedges.
  • Breakfast nachos. Nachos for breakfast? Yes, please!
  • Dessert nachos. Homemade cinnamon/sugar chips topped with creamy caramel, diced up apples, and a sprinkle of nuts. What could be better?
Nachos topped with cheese, tomatoes and black beans.

More delicious appetizers

Looking for more tasty apps? Give these favs a try:

As usual, PLEASE let me know if you end up making this vegetarian nachos recipe (or any of my recipes!). I love when you tag me on Instagram @foodwithfeeling!

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Vegetarian Nachos topped with sour cream, peppers and tomatoes.

Vegetarian Nachos Recipe


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  • Author: Brita Britnell
  • Total Time: 20 minutes
  • Yield: serves 4
  • Diet: Vegetarian

Description

This Vegetarian Nachos Recipe is a delicious weeknight dinner or party appetizer that whips together in less than 30 minutes! These veggie nachos are cheesy, loaded with toppings, and irresistibly crunchy.


Ingredients

Scale
  • 1 tablespoon of olive oil
  • 1/2 of an onion, diced
  • 2 garlic cloves, minced
  • 1 can of black beans, drained but not rinsed
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of salt
  • freshly ground pepper to taste
  • 1/2 teaspoon of chipotle powder
  • 1/4 cup water (or veggie broth for added flavor)
  • 1 bag tortilla chips
  • 4 cups of shredded cheese of choice, divided

Optional for serving:

  • jalapeño slices
  • chopped cilantro
  • sour cream
  • red onion
  • guacamole/avocado

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Once hot, add in the onion and sauté for 5 minutes. Add in the garlic and sauté for 2 more minutes.
  2. Pour in the can of drained black beans, cumin, salt, pepper, chipotle powder, and water/broth. Bring to a simmer and cook over low heat for 5-8 minutes until the mixture has thickened and very little liquid remains. Remove from the heat.
  3. Assemble the nachos: layer half of the chips on a large baking tray (I like to line mine with parchment paper for easier cleanup). Top with half of the cheese and layer on the remaining chips. Evenly distribute the black bean mixture over the top of the chips and then add any other toppings of choice. Finally, layer on the remaining cheese so that it’s evenly distributed across the top. I like to leave the edges around the pan free of cheese so there’s a nice place to grab the chips when serving.
  4. Bake for 5-8 minutes or until the cheese is fully melted. Sprinkle with your desired toppings and ENJOY!

Notes

This could be made vegan by using vegan cheese or THIS vegan nacho cheese sauce.

 

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican, American