These Vegetarian Loaded Nachos are a great party appetizer and they come together in no time if you have the ingredients ready. Make these for house parties, game nights, or BBQs.
About This Recipe
Imagine nicely baked tortilla chips which are topped with refried beans, black beans, corn kernels, guacamole, Jalapeno, sour cream, tomato salsa, and not to forget the generous smothering of cheddar and gouda cheese – well, that’s Vegetarian Loaded Nachos for you!
Loaded Nachos are cheesy, spicy, and crunchy and they are a favorite not only among adults but kids too.
The good news is that making this yummy appetizer at home is pretty basic. You can either make the toppings like salsa, guacamole, and refried beans from scratch or buy them out to save time.
Serve homemade vegetarian loaded nachos for our house parties, game nights, movie nights, or BBQs.
Nachos (Tortilla Chips) – There are many flavors and brands of nachos available in the market. You can choose any that you like to make loaded nachos. I used Doritos in this recipe.
You can also go for baked nachos for a healthier appetizer.
Cheese – I use two different types of cheese to make my recipe, Gouda cheese, and Cheddar cheese.
The sweet and nutty taste of Gouda cheese tastes really well with the sharp and pungent flavor of Cheddar cheese.
These days, a special nacho blend is available in many supermarkets. You can use it too.
You can also use processed cheese like Amul or Brittania cheese in this recipe.
Tomato Salsa and Guacamole – These two are the star toppings in this recipe. I like to make mine at home as the taste of homemade Tomato Salsa and Guacamole is incomparable and they are super easy to make as well. Homemade salsa (pico de gallo) and guacamole are more economical than store-bought jars too.
Having said that, you can buy them out if you have a time crunch.
You can also experiment with different types of salsa instead of Tomato salsa.
Others – You will also need corn kernels, refried beans, sour cream, Jalapeno peppers, and fresh cilantro (fresh coriander leaves).
Adjust the Jalapeno as per your taste.
You can also the nachos with pitted and sliced black olives, green onions, chopped red onions, red bell pepper, yellow bell pepper, etc.
You can also make a nonvegetarian version of these by topping them with spicy ground beef, leftover taco meat, or shredded grilled chicken.
How To Make Vegetarian Loaded Nachos
Preheat the oven to 400 degrees F (200 degrees C).
Spread 200 g of the tortilla chips on a 9×13 inch baking tray.
Top with ¾ cup of refried beans, ¼ cup of corn kernels, 1 cup of shredded cheddar cheese, and 1 cup of shredded gouda cheese.
Top with 200 g tortilla chips, ¾ cups of refried beans, ¼ cup of corn kernels, 1 cup of shredded cheddar cheese, and 1 cup of shredded gouda cheese.
Put the tray in the middle rack of the oven and bake for 6-8 minutes or until the cheese is melted.
Take out the tray from the oven and top with ¼ cup sliced jalapeño, ½ cup tomato salsa, ½ cup sour cream, ½ cup guacamole, and 2 tablespoon chopped cilantro.
Frequently Asked Questions
To make the basic tomato salsa, finely chop tomatoes, onions, jalapeno, and cilantro and mix them well.
Add lemon juice and salt and let the salsa sit for an hour. I have a delicious Roasted Tomato Salsa recipe on the blog which will go beautifully on these nachos. You can try it too.
To make guacamole, remove the skin and seed of the avocado and lightly mash the pulp with your fingers.
Add chopped onions, tomatoes, minced garlic, cilantro, green chili, salt, roasted cumin powder, and lemon juice, and mix well. Here is a detailed Guacamole Recipe for you all.
No, loaded nachos cannot be reheated. Make sure to make as much as you are able to finish.
I have used cheddar and gouda cheese, but you can also use mozzarella cheese, Monterey jack cheese, Gruyere cheese, Fontina cheese, etc. Any cheese that melts well works in this recipe.
There is a special nachos blend available in some supermarkets these days. You can try that as well.
To make the nachos healthier, substitute the tortilla chips with baked sweet potatoes, zucchini chips, raw banana chips, sweet potato chips, beetroot chips, etc. You can add more salsa, beans, and guacamole and reduce the quantity of sour cream and cheese.
If kept for longer, the nachos will become soggy because of the toppings and won’t taste good. Instead, you can prep the ingredients such as tomato salsa, guacamole, etc, and store them in the fridge.
Assemble everything when you want to serve and bake them fresh.
Tortilla chips are prepared with corn, which is naturally gluten-free. But you should always double-check the labels before buying any nacho chips until you are making them at home. For a safer option, you can buy certified gluten-free nacho chips. Other ingredients used in this recipe are gluten-free too.
This is always an issue while making loaded nachos. To avoid it always layers the nachos chips with a layer of shredded cheese and then add the extra toppings. The melted cheese cools down slightly making a layer between the chips and the topping and thus saving the nachos from turning soggy immediately.
To make these vegan, you can use vegan queso made with cashew nuts and nutritional yeast instead of cheese. It gives the nachos, a similar cheesy and creamy texture. Other ingredients used in this recipe are vegan-friendly.
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Vegetarian Loaded Nachos Recipe
- 400 grams tortilla chips
- 1 and ½ cups refried beans
- ½ cup corn kernels
- 2 cups shredded cheddar cheese
- 2 cups shredded gouda cheese
- ¼ cup sliced jalapeno
- ½ cup tomato salsa
- ½ cup sour cream
- ½ cup guacamole
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- Preheat the oven to 400 degrees F (200 degrees C).
- Spread 200 g of the tortilla chips on a 9×13 inch baking tray.
- Top with ¾ cup of refried beans, ¼ cup of corn kernels, 1 cup of shredded cheddar cheese, and 1 cup of shredded gouda cheese.
- Top with 200 g tortilla chips, ¾ cup of refried beans, ¼ cup of corn kernels, 1 cup of shredded cheddar cheese, and 1 cup of shredded gouda cheese.
- Put the tray in the middle rack of the oven and bake for 6-8 minutes or until the cheese is melted.
- Take out the tray from the oven and top with jalapeño, tomato salsa, sour cream, guacamole, and cilantro.
- Serve immediately.