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Loaded Veggie Nachos are the ultimate comfort food, brimming with the family-friendly Mexican flavours that everyone knows and loves. I find it hard to come up with good vegetarian recipes that suit my family’s tastes, but this is one I always come back to. No one misses “the meat” and it’s hearty and substantial – and infinitely customisable! A glorious spicy, garlicky bean and corn base (which tastes just incredible the next day!) is topped with crispy golden-brown corn chips, creamy avocado and sour cream. Even better, I’ve whipped up a fresh tomato and coriander (cilantro) salsa to pair with the nachos. And then there’s the bubbling melted cheese …

Loaded Veggie Nachos
No one will miss the meat in these Loaded Veggie Nachos. A deliciously spiced bean mixture is topped with all your favourites plus a fresh tomato and coriander (cilantro) salsa.

My family loves to top the nachos with tangy jalapeños, but you can omit these if you prefer. This super economical, easy dish is made with simple, low-cost ingredients and only takes 25 minutes from start to finish. I find it very low-stress to make and it’s so much fun to serve to my family, who love digging in and sharing this from a communal platter. If you love Mexican, you’ve got to try the bean mixture repurposed for quesadillas, burritos or nachos “bowls”.

Loaded Veggie Nachos
Replete with spicy and comforting Mexican flavours, these vegetarian nachos will be a huge hit with the family, and it’s so easily customisable!

What should I put on my vegetarian nachos?

We love the trifecta of tomato and coriander (cilantro) salsa, combined with avocado and sour cream, but there are loads of other sides and toppings you can choose from, such as shredded lettuce, sliced spring onion (scallion), roasted charred broccoli, fresh or chargrilled capsicum (bell pepper), refried beans, spicy sriracha mayonnaise, pickled red onions, sliced radishes or even black olives.

Loaded Veggie Nachos
A spicy, garlicky bean and corn base is topped with crispy golden-brown corn chips, creamy avocado, sour cream and, of course, bubbling melted cheese.

Can I make these vegetarian nachos vegan?

Yes you can! You can buy vegan (plant-based) shredded cheese from most supermarkets, and luckily it still melts! You can also buy vegan (plant-based) sour cream, or you could simply omit this.

Loaded Veggie Nachos
A spicy, garlicky bean and corn base is topped with crispy golden-brown corn chips, creamy avocado, sour cream and, of course, bubbling melted cheese.

Watch how to make Loaded Veggie Nachos

What are some other family-friendly vegetarian dinner ideas?

Roasted Pumpkin Soup, Black Bean Burritos, Creamy Lemon Tortellini, Crispy Sticky Tofu Bowls and Mediterranean Risoni are some of our favourites.

Loaded Veggie Nachos

Loaded Veggie Nachos

Author: Nicole
5 from 2 votes
“Go to nachos recipe, love it!”
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In just 25 minutes you can have these nutritious and colourful Loaded Veggie Nachos on the table, brimming with family-friendly Mexican flavours. The dish is low-stress but high-fun!
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Servings: 4 servings

Click to change the servings

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 tsp freshly minced garlic
  • 1.2 kg (2.6 lb) canned kidney beans, or any legumes of choice
  • 2 tbsp tomato paste (concentrated puree)
  • 1 tbsp sweet paprika
  • 1 tbsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 60 ml (¼ cup) water (can add up to ½ cup or 125 ml as needed)
  • 400 g (14 oz) canned corn kernels (can be substituted with 1 cup/200 g fresh corn kernels or 1 cup/150 g frozen corn kernels)
Tomato and Coriander Salsa
  • 2 tomatoes, diced
  • 1 red onion, finely diced
  • 1 bunch coriander (cilantro), leaves picked
  • 2 tbsp lime juice
  • ½ tsp salt
To Serve
  • 200 g (7 oz) corn chips (roughly 1 cup per person)
  • 60 g (½ cup) freshly grated cheddar, colby or monterey jack (see note 1 to make it vegan)
  • 75 g (½ cup) freshly grated mozzarella (see note 1 and 2)
  • 1 avocado, mashed
  • 60 g (¼ cup) 60 g sour cream (see note 1 to make it vegan)
  • fresh sliced jalapeños or pickled jalapeños to serve (optional)

Equipment

Instructions

  • Preheat the oven to 220°C (425°F) (200°C/400°F fan).
  • Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 2 minutes or until softened.
  • Add the kidney beans and tomato paste and stir them through.
  • Add the sweet paprika, cumin, onion powder, garlic powder, oregano, salt and pepper. Cook, stirring, for 30 seconds.
  • Add ¼ cup (60 ml) of water and the corn. Add an additional ¼ cup if the water reduces too quickly and you would like the bean mixture to be saucier. Reduce the heat to low and simmer, uncovered, for 8 minutes.
  • To make the tomato and coriander salsa, combine the ingredients in a bowl and set aside.
  • Arrange the corn chips on a baking tray lined with baking (parchment) paper and top with the bean mixture. Sprinkle with the cheeses. Bake for 3–5 minutes or until the cheese is melted and bubbling.
  • Top with the tomato and coriander salsa, and dollops of mashed avocado and sour cream. Sprinkle with jalapeños (if using) and serve immediately!

Nutrition information

Nutrition Facts
Loaded Veggie Nachos
Amount per Serving
Calories
1009
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
15
g
Cholesterol
 
39
mg
13
%
Sodium
 
1579
mg
69
%
Potassium
 
2043
mg
58
%
Carbohydrates
 
134
g
45
%
Fiber
 
33
g
138
%
Sugar
 
11
g
12
%
Protein
 
43
g
86
%
Vitamin A
 
1898
IU
38
%
Vitamin C
 
21
mg
25
%
Calcium
 
419
mg
42
%
Iron
 
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – You can buy vegan (plant-based) shredded cheese and sour cream from most supermarkets,.
Note 2 – Using a combination of cheddar AND mozzarella means you get a sharp, bold flavour from the cheddar and a gooey, melty texture from the mozzarella, but you can add any cheese you like!

Make ahead:

Bean mixture – Can be made ahead of time (see leftover instructions below).
Tomato and coriander salsa – Can be made up to 24 hours ahead of time. Store refrigerated in an airtight container. For best results, do not add the lime juice or salt. Add the lime juice and salt just before serving.

Leftovers:

Assembled vegetarian nachos are best served and eaten immediately. The cooked bean mixture can be refrigerated for up to 3 days, or frozen for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.

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Course entrees, Main Course
Cuisine Mexican