These Vegetarian Nachos are the best! Packed with seasoned beans, melty cheese, and fresh toppings, they’re a hit with everyone, carnivores included!
author’s note
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.
reliable 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
| Star Ingredient | Quick Tip |
|---|---|
| Sturdy Tortilla Chips | Pick thick chips and bake 5 min first so they stay crisp. |
| Beans (black + pinto) | Rinse, drain, pat dry. Warm under the cheese to keep chips crunchy. |
| Cheese (sharp Cheddar + Monterey Jack) | Grate from a block for the best melt. |
| Taco Seasoning | Use from-scratch or a packet for fast, even spice. |
| Tomato Paste | A spoonful thickens the beans and boosts flavor. |
| Avocado-Lime Crema (skippable) | Blend avocado, lime, cilantro, water, salt. Drizzle after baking. |
How To Make Vegetarian Nachos
Here are some recipe tips to help you create the reliable Vegetarian Nachos:
- Pre-bake chips: Bake tortilla chips for 5 mins before adding toppings to keep 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!
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:
Soups And Stews
Vegetarian Split Pea Soup Recipe
Pasta And Pizza
Vegetable Pasta Recipe
Dinner
Grain Bowl
Dinner
Vegetarian Chili MacVegetarian Nachos Toppings
Nachos are all about their toppings. Here are some satisfying 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 lively 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.
Ingredients
- 8 ounces 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 shredded sharp Cheddar and Monterey Jack cheese (or just Cheddar, see note 4)
- Toppings as desired (see note 5)
Method
- Heat oven to 400℉. Drain and rinse black and pinto beans. Thoroughly shake off excess water and keep nearby 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 keep nearby.
- In a medium nonstick pan over a medium burner, 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. move 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 while it is hot. Nachos are the very best right out of the oven!
