Cheesy Loaded Nachos: Easy Vegetarian Recipe
These cheesy loaded nachos are a dream! Perfect for parties, movie nights, or simply indulging in a delicious treat, these vegetarian nachos are a breeze to make and impossible to resist.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
This Cheesy Loaded Nachos recipe is a go-to for any occasion, offering a delightful blend of flavors and textures that everyone will love. With just a handful of ingredients, you can create a snack that’s bursting with cheesy goodness and loaded with savory black beans.
These nachos are baked to perfection on a sheet pan, ensuring that every chip is perfectly crispy and every topping melds together deliciously. Serve them straight out of the oven with your favorite toppings like salsa, guacamole, or sour cream for an extra burst of flavor.
Ingredients
Tortilla Chips: These crispy corn chips serve as the crunchy base for our loaded nachos.
Veggies: I am using colorful bell peppers, corn kernels, red onions, cilantro, and jalapeno.
Cheese: Use your favorite cheese for this topping. Shredded mozzarella, Monterey Jack, and cheddar work well for this recipe.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Spread the tortilla chips in a single layer with chips overlapping each other. Evenly spread the black beans and corn kernel.
Step 2: Next, top with red onion, bell peppers, jalapeno, cilantro, and salsa. Season lightly with salt.
Step 3: Spread the cheese evenly, making sure the pan is fully covered.
Step 4: Bake in preheated oven for 8-10 minutes or until the cheese is fully melted and bubbly.
Expert Tips
- The layering order in loaded nachos is flexible and can be adjusted based on your preferences. Placing the cheese on top can create a gooey and melty layer that binds all the other ingredients together.
- Use sturdy, thick tortilla chips that won’t crumble under the weight of toppings.
- Drain and rinse black beans to remove excess starch that can make the nachos watery.
- To store leftover loaded nachos, transfer them to an airtight container and refrigerate them for up to three days. Reheat them in the oven or air fryer to maintain their texture and flavor.
Serving Suggestions
Serve your loaded nachos with dipping sauces like salsa, refried black beans, guacamole, sour cream, or queso dip for extra flavor. Add fresh toppings such as diced tomatoes, sliced jalapenos, chopped cilantro, or diced avocado.
For game days or parties, set up a nacho bar for customization and pair it with a refreshing beverage. For a crowd-pleasing snack, enjoy these loaded nachos at gatherings or movie nights.
Love Tex-Mex food?
If you enjoy Tex-Mex food, try these cauliflower lentil tacos loaded with savory lentils, roasted cauliflower, and vibrant toppings. Or enjoy this hearty taco Buddha bowl for a filling and satisfying lunch.
Craving something heartier? Chicken Black Bean Burrito Bowl and Chicken and Lentil Enchiladas are your weeknight-winning dishes, offering a satisfying blend of protein and Tex-Mex flavors.
Recipe FAQs
Absolutely! You can swap them for other protein sources like pinto beans, lentils, or even shredded chicken or ground beef if you prefer. Just adjust seasonings accordingly.
Use thicker, sturdier tortilla chips and preheat them before layering. Layer strategically, placing heavier ingredients like beans lower down. Don’t over-layer, and assemble just before serving for maximum crispness.
While you can prepare some components in advance, it’s best to assemble and bake the nachos just before serving to maintain their crispiness.
If you tried this Loaded Nachos Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Sheet pan
Ingredients
- 1 bag tortilla chips (10 oz)
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 small red onion finely chopped
- 1 cup bell pepper finely chopped
- ¼ cup jalapeno finely chopped
- ¼ cup cilantro finely chopped
- 1 cup salsa
- 2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375℉. Line a sheet pan with parchment paper.
- Spread the tortilla chips in a single layer with chips overlapping each other. Evenly spread the black beans and corn kernel. Season lightly with salt if desired.
- Next, top with red onion, bell peppers, jalapeno, cilantro, and salsa. Spread the cheese evenly, making sure the pan is fully covered.
- Bake in preheated oven for 8-10 minutes or until the cheese is fully melted and bubbly. Serve immediately.
Notes
- The layering order in loaded nachos is flexible and can be adjusted based on your preferences. Placing the cheese on top can create a gooey and melty layer that binds all the other ingredients together.
- Use sturdy, thick tortilla chips that won’t crumble under the weight of toppings. Toasting them in the oven before layering creates a satisfyingly crispy base.
- Drain and rinse black beans to remove excess starch that can make the nachos watery.
Nutrition
Tomatoes are mentioned multiple times but they are not in the ingredients listed. Do we add them or not?
Hi Alvienia, Thank you for pointing that out! Tomatoes are mentioned as a great fresh topping, but they are not listed in the main ingredients. While they are optional, I highly recommend adding diced tomatoes as a fresh topping for extra flavor and texture. I have updated the recipe to make that clearer. I hope you enjoy it!
– Shilpa