Vegetarian Loaded Nachos

4.50 from 4 votes

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.

Here are some more homemade appetizer recipes: Kalamata Olive Tapenade, Black Bean Hummus, Cajun Potatoes, Cajun Fried Corn, and Gochujang Chicken Wings.

Vegetarian loaded nachos in a baking tray.
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About Vegetarian Loaded Nachos

Imagine nicely baked tortilla chips 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, crunchy, and a favorite among adults and kids.

The good news is that making this yummy appetizer at home is pretty basic. You can make the toppings like salsa, guacamole, and refried beans from scratch or buy them out to save time.

Serve veg nachos for house parties, game nights, the Super Bowl, movie nights, or BBQs. They are also a huge hit at Cinco de Mayo parties.

Ingredients

Vegetarian loaded nachos ingredients list 1.
Vegetarian loaded nachos ingredients  list 2.

Nachos (Tortilla Chips) – Many flavors and brands are available. Use thicker, sturdy tortilla chips, as the thinner ones will get soggy more easily. I used Doritos in this recipe.

You can choose baked nachos instead of fried ones for a healthier appetizer.

Cheese – I like to use two types of cheese to make my loaded nachos recipe: Gouda cheese and Cheddar cheese.

The sweet and nutty taste of Gouda cheese tastes 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.

Avoid pre-packaged shredded cheeses as they are coated with an anti-clumping agent, inhibiting their ability to melt well.

Tomato Salsa and Guacamole 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 super easy to make. Homemade salsa (pico de gallo) and guacamole are more economical than store-bought jars.

However, you can buy them out if you have a time crunch.

You can also experiment with different types of salsa instead of Tomato salsa. Salsa Verde also tastes excellent over this ultimate appetizer.

Others – You will also need corn kernels, refried beans, sour cream, Jalapeno peppers, and fresh cilantro (fresh coriander leaves).

You can check out my recipe for Sour Cream here.

Refried beans can be replaced with pinto beans.

You can sprinkle Old El Paso Copycat Taco Seasoning or drizzle hot sauce on top for a spicy kick.

How To Make Veg Loaded Nachos

Preheat the oven to 400°F (200°C).

Spread 7 oz (200 g) tortilla chips on a 9×13-inch baking tray.

Half of the nachos spread on a tray.

Top with the following ingredients.

  • ¾ cup of refried beans
  • ¼ cup corn kernels
  • 1 cup of shredded cheddar cheese
  • 1 cup of shredded gouda cheese.
Refried beans and corn kernels spread over the nachos.
half of the cheese spread over the nachos.

Top with the following ingredients.

  • 7 oz (200 g) tortilla chips
  • ¾ cup of refried beans
  • ¼ cup of corn kernels
  • 1 cup of shredded cheddar cheese
  • 1 cup of shredded gouda cheese.
Remaining chips spread on the tray.
Remaining toppings spread over the nachos.

Put the tray in the middle rack of the preheated oven and bake for 6-8 minutes or until the cheese is melted.

Baked nachos.

Remove the tray from the oven and top it with the following ingredients.

  • ¼ cup sliced jalapeño
  • ½ cup tomato salsa
  • ½ cup sour cream
  • ½ cup guacamole
  • 2 tablespoon chopped cilantro.

Serve immediately.

Vegetarian loaded nachos topped with the toppings.

Pro Tips By Neha

Tortilla chips can burn quickly, so ensure you don’t overbake them. You should take them out of the oven as soon as they start to brown!

Adjust the Jalapeno as per your taste.

You can also top the nachos with pitted and sliced black olives, green onions, chopped red onions, red bell pepper, yellow bell pepper, etc.

You can make a nonvegetarian version by topping them with spicy lean ground beef, leftover taco meat, or shredded grilled chicken.

You can choose your favorite toppings and skip adding the ones you are not fond of.

Frequently Asked Questions

Which other cheese can be used to make loaded vegetarian nachos?

I have used cheddar and gouda cheese, but you can also use mozzarella cheese, Monterey jack cheese, Pepper 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.

You can also top the ready nachos with crumbled Cojita cheese.

How to make healthier loaded nachos?

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.

Can I make loaded nachos ahead of time?

If kept longer, the nachos will become soggy because of the toppings and won’t taste good. So, I don’t recommend making them ahead of time.

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.

Are these nachos gluten-free?

Tortilla chips are prepared with corn, which is naturally gluten-free. However, you should always double-check the labels before buying nacho chips unless you make them at home. For a safer option, you can buy certified gluten-free nacho chips. Other ingredients used in this recipe are also gluten-free.

How to avoid soggy nachos?

This is always an issue while making loaded nachos. To avoid it, always layer the nacho chips with shredded cheese and add the extra toppings. The melted cheese cools down slightly, making a layer between the chips and the topping, thus saving the nachos from turning soggy immediately.

How do I make a vegan loaded nacho recipe?

To make vegan nachos, 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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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.
4.50 from 4 votes

Vegetarian Loaded Nachos Recipe

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8 people

Ingredients 

  • 14 ounces tortilla chips (400 g, divided)
  • 1 and ½ cups refried beans (divided)
  • ½ cup corn kernels (divided)
  • 2 cups shredded cheddar cheese (divided)
  • 2 cups shredded gouda cheese (divided)
  • ¼ cup sliced jalapeno
  • ½ cup tomato salsa
  • ½ cup sour cream
  • ½ cup guacamole
  • 2 tablespoons chopped cilantro (fresh coriander leaves)
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Instructions 

  • Preheat the oven to 400℉ (200℃).
  • Spread 7 oz (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 7 oz (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.

Video

YouTube video

Notes

Tortilla chips can burn quickly, so ensure you don’t overbake them. As soon as they start to brown, you should take them out of the oven!
 

Nutrition

Calories: 562kcal, Carbohydrates: 45g, Protein: 20g, Fat: 35g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 9g, Trans Fat: 0.04g, Cholesterol: 65mg, Sodium: 925mg, Potassium: 284mg, Fiber: 6g, Sugar: 3g, Vitamin A: 800IU, Vitamin C: 2mg, Calcium: 489mg, Iron: 1mg
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