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Loaded vegetable Nachos on a sheet pan
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4.64 from 11 votes

Loaded Vegetarian Nachos

Ready to serve within 30 minutes, this Loaded Vegetarian Nachos recipe is the ultimate throw-together game day appetizer that doesn’t require any expertise or experience and comprises simply mixing and matching the toppings and baking it to perfection.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Course: Snacks And Appetizers
Cuisine: Egg-free, Vegetarian
Servings: 6 PEOPLE
Calories: 523kcal
Author: Ruchi

Ingredients

  • 12 oz Tortilla chips
  • 1 cup Corn Kernels
  • ¾ cup Black Beans
  • 2 cups Shredded Cheese Blend Mexican blend, cheddar, or Monterey pepper jack
  • 1½ cups Bell Peppers red, yellow, and green diced
  • ½ cup Tomatoes diced
  • ¾ cup Onions Finely chopped
  • 1 medium Jalapeño thinly sliced
  • 1½ tablespoons Taco seasonings

GARNISHES

  • ¾ cup Queso Sauce
  • - - Shredded Lettuce
  • - - Pico De Gallo
  • - - Lemon Wedges
  • - - Guacamole

Instructions

  • Preheat oven to 400ºF. Line a large baking sheet with parchment paper (for easy cleanup).
  • Layer the tortilla chips in a single layer onto the prepared sheet pan.
  • Top it with the cheese blend.
  • Layer the tortilla chips with corn kernels, black beans, and taco seasoning.
  • Top the chips with the assorted veggies of your choice.
  • Cover the chips with the cheese blend.
  • Bake for approximately 8 -10 minutes, or until the cheese melts and the nachos are slightly brown around the edges. After the cheese has melted, remove the tray from the oven and start layering it.
  • Sprinkle shredded lettuce, cilantro leaves, and pico de gallo.
  • Generously add the warm queso sauce all over the nachos.
  • Add jalapeños and lemon wedges.
  • Add guacamole and serve immediately.
  • When paired with Guacamole, queso, and salsa, Nachos make for a blissful indulgence.

MAKING NACHOS IN A CAST IRON PAN

  • Preheat oven to 400ºF. In a cast iron pan arrange the tortilla chips in a single layer.
  • Top it with the cheese blend.
  • Layer the tortilla chips with corn kernels, black beans, and taco seasoning.
  • Add diced bell peppers.
  • Chopped onions.
  • Layer it with more cheese.
  • Repeat the process with a second layer of tortilla chips.
  • Top it with more beans and veggies.
  • Some more onions.
  • Cover the pan with shredded cheese.
  • Bake for approximately 8 -10 minutes, or until the cheese melts and the nachos are slightly brown around the edges. After the cheese has melted, remove the tray from the oven and start layering it.
  • Top it with chopped green onions, olives, sour cream and cilantro and serve immediately.
    Sheet Pan Nachos in a cast Iron Pan

Video

Notes

 

Frequently Asked Questions

 
Can I make this recipe in advance?
This is not a completely make-ahead recipe, but you can prepare it partially and assemble it when ready to serve. Corn tortillas tend to lose their crunch and texture when assembled with other wet ingredients and left for some time. Therefore, it is best to assemble it and serve it right away.
You could prep-up the recipe as below —
  • The homemade queso can be made 4 days in advance; likewise, veggies can be diced a day in advance, and pico de gallo can be made a day in advance.
  • Save the guacamole for the last day, as it will discolor when exposed to air.
  • If adding any meat or veg protein, reheat them before adding them to the nachos.
 
Can I store these loaded vegetarian Nachos?
I would not recommend storing the leftovers because the recipe would most likely get soggy if held for some time. This recipe is its crispiest best and is enjoyed when freshly out of the oven.
So, instead of storing the leftovers, you can scale down the recipe to match your preference. This way, you can rule out any chances of the Nachos turning soggy after sitting under the weight of all those toppings and veggies and the firm cheese that transforms its texture completely.
However, you can clean and chop the ingredients and store them for speedy preparation later.
 
Can I freeze these vegetarian Nachos?
I am afraid not. This recipe cannot be stored or frozen once assembled, as it will lose its crunch and texture once thawed.
 
Can I double this recipe?
Most certainly! You can double or even triple this recipe following the recipe card.
 
How to serve these delightfully delicious vegetarian Nachos?
 
These crispy, healthy, and super-appetizing Nachos are hearty and filling enough to serve as a stand-alone appetizer.
However, if you still feel like presenting them in new exciting avatars at your game party or weekend hangouts, then you can serve them with other fantastic foods from my collection, like —
 

Nutrition

Calories: 523kcal | Carbohydrates: 56g | Protein: 20g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 45mg | Sodium: 1070mg | Potassium: 462mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1764IU | Vitamin C: 52mg | Calcium: 611mg | Iron: 2mg