I can’t stop thinking about these yummy vegetarian loaded nachos I made! They’re layered with seasoned pinto beans, black beans, salsa, jalapeños, black olives, sour cream, avocado, and cheese. So much savory goodness in every bite!
Aside from the mouthwatering taste of loaded nachos, I love making them because they’re so simple. You just pile on any combination of your favorite toppings and they always come out delicious. We eat them for dinner about once a month, but I also think they’re perfect for game day or a casual gathering with family and friends.
Here are a few tips to heighten your nacho experience:
- First, you want to be sure to use a high-sided baking pan so you don’t have to worry about your ingredients escaping over the edges.
- You want to find sturdy tortillas chips. If you use thin, delicate chips, they’ll break and won’t hold any of the toppings. This time, I used Clancy’s white rounds from Aldi, but there are plenty of great options out there.
- The order that you put on your ingredients matters. I don’t like hot sour cream, hot avocados, or hot limes so I always add these after I’ve melted the cheese. Depending on the toppings you decide to add, some of them just don’t taste as good once they’ve gone into the oven.
- Vegetarian nachos can taste just as good as ones with meat. Although I primarily used beans in this recipe, there are lots of yummy meat substitutes that can also satisfy that taste. It’s all about the seasoning!
- All of my quanities are appromixations. I definitely don’t use any measuring devices and I encourage you to adjust the amounts for your personal preference!
Vegetarian Loaded Nachos
Ingredients
- 1 13 oz bag tortilla chips
- 2 cups shredded cheese cheddar and Monterey Jack
- 1 30 oz can pinto beans
- 1 15 oz can black beans
- 1 cup pico de gallo or salsa
- 1/3 cup jalapeno slices
- 1/3 cup sliced black olives
- 1 cup sour cream
- 1 avocado cubed
- 1 lime cut into wedges
- sea salt
- cayenne pepper
- chili powder
- cumin
- garlic powder
- paprika
Instructions
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Preheat your oven to 400°F and lightly grease a large pan.
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In a bowl, mix together the pinto beans and black beans with sea salt, cayenne pepper, cumin, garlic powder, and paprika. You can start with half a teaspoon of each and add more seasoning as you see fit!
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Spread the tortilla chips into an even layer in the pan.
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Sprinkle on half of the cheese, then add all of the pinto beans, the black beans, and the other half of the cheese. Spoon out the pico de gallo, jalapenos, and black olives and put the pan in the oven until the cheese melts, about 10-15 minutes.
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Take the pan out of the oven and add the sour cream, avocado, and lime wedges to the top.
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Eat directly from the pan or scoop onto plates and enjoy!
If you’re searching for more cheesy, crowd-pleasing food, you should also take a look at my recipes for loaded nacho fries and cheesy Instant Pot potatoes!
Talk to you soon!
