Loaded veggie nachos are one of my favourite lazy night dinners. They’re so quick to make and I love all the fresh flavours. This vegetarian version is even quicker to make than traditional nachos and they’re so delicious!
Why You’ll Love This Recipe
These loaded veggie nachos are on the table in under 30 minutes and have so much flavour. They are a great way to get in additional vegetables in a way your family will be excited about.
What You’ll Need
A regular sized bag of tortilla chips (I prefer restaurant style, but any will do)
1 19 oz can black beans, drained and rinsed
1 1/2-2 cups shredded cheese
1/2 cup salsa, plus more for serving
1/2 cup queso (optional)
1/2 red pepper, diced
1/3 cup cherry tomatoes, diced
2 green onions, diced
guacamole and sour cream for serving
How To Make Loaded Veggie Nachos
Preheat the oven to 400°F.
Line a baking sheet with parchment paper.
Arrange the chips evenly on the parchment paper and top with salsa and queso as evenly as possible.
Add on the shredded cheese.
Top with black beans, red pepper, cherry tomatoes, and green onions.
Bake for 12-15 minutes, or until cheese is melted.
Serve with additional salsa, sour cream, and/or guacamole for dipping.
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Loaded Veggie Nachos
Ingredients
- 1 regular sized bag tortilla chips (I like restaurant style, but any will work)
- 1 19 oz can black beans, drained and rinsed
- 1.5-2 cups shredded cheddar cheese
- 1/2 cup salsa, plus more for serving
- 1/2 cup queso
- 1/2 red bell pepper, diced
- 1/3 cup cherry tomatoes, diced
- 2 green onions, diced
- sour cream, for dipping
- guacamole, for dipping
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Arrange the chips evenly on the parchment paper and top with salsa and queso as evenly as possible.
- Add on the shredded cheese.
- Top with black beans, red pepper, onion, cherry tomatoes, and green onions.
- Bake for 12-15 minutes, or until cheese is melted.
- Serve with additional salsa, sour cream, and/or guacamole for dipping.
Notes + Tips
This is our favourite way to top the nachos, but you could very easily make swaps to incorporate your favourite veggies. I also like including pickled jalapeños from time to time (especially if they’ve come from my sister’s pantry) but don’t all the time. Corn would also make another good topping idea, but I don’t think my family would be excited about that.
The sheet pan makes 4-6 servings, and while they are best enjoyed right away, leftovers can be stored in an airtight container for 1-2 days. I recommend reheating in the oven or air fryer as opposed to the microwave though to avoid making the chips soggy.
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