Loaded Veggie Nachos

Is anything more delicious than loaded veggie nachos topped with creamy guacamole and homemade salsa? It's the melted cheese that does it for me. 

Although this vegetarian nacho recipe is a twist on traditional nachos and can absolutely be used as a base recipe to build on. 

Jump to:

• Why you'll love this recipe
• Ingredients & substitution notes
• How to make loaded veggie nachos
• Katie's tips
• Variations & add-ins
• Topping ideas
• Pairing suggestions
• Storage
• FAQ
• More recipes
• 📖 Recipe

These easy, loaded vegetarian sheet pan nachos are the perfect game night serving. Make a batch in for Cinco de Mayo celebrations, tapping into Mexican cuisine. 

Set out a platter of these nachos for your guests as a party appetizer as the perfect bite or a main dish, and they'll be gobbled up in no time.

For more Mexican inspired recipes check out Vegetarian Birria Tacos or TVP Tacos.

Why you'll love this recipe

Ingredients & substitution notes

• Tortilla chips: You can use store-bought tortilla chips or use homemade nachos by cutting tortillas into triangles and baking or frying them until crispy. You can also use gluten-free tortilla chips for a gluten-free option.
• Mushrooms: Adds volume, flavor, and texture.
• Walnuts: If you don't have walnuts, you can substitute with cashews.
• Red bell peppers: These are added to the veggie mix for sweetness and color. If you don't have red bell peppers, you can substitute them with green, yellow, or orange bell peppers.
• Green onions: These bring a fresh, oniony flavor. If you don't have green onions, you can substitute with spring onions or chopped white or red onions.
• Jalapenos: If you don't like spicy food, you can omit the jalapenos or use a milder pepper, such as poblano or Anaheim.
• Mozzarella and cheddar: Shredded mozzarella and cheddar cheeses can be sprinkled on top of the nachos for a gooey, cheesy texture. If you don't have these cheeses, you can use any other cheese that melts well, such as pepper jack or Monterey jack.
• Beans (optional): The recipe can be made with any type of beans, such as black beans, pinto beans, kidney or refried beans, or chickpeas. For a protein-rich option, you can also use lentils instead of beans.
• Corn (optional): fresh corn kernels, or canned corn both works, organic corn is preferred. 

See recipe card for quantities.

How to make loaded veggie nachos

STEP 1: First, pulse the walnuts in a food processor until broken up into smaller pieces. You can also chop them up by hand. Then, remove them and set aside. 

STEP 2: Next, pulse the cleaned mushrooms in the same food processor until chopped into smaller pieces. Refer to my video or the images.

STEP 3: Heat the olive oil over medium heat in a large skillet. Add the minced mushrooms and season with salt. Fry them for 5-7 minutes until brown. Add the walnuts and fry for another minute. Set aside to cool.

STEP 4: Preheat the oven to 350F (180C). Spread the nachos/layer of chips on a baking sheet lined with parchment paper. Top with the mushroom "mince", all the veggies or preferred toppings and shredded cheese. Bake for 5-10 minutes and enjoy with some homemade tomato salsa or guacamole. 

Katie's tips

• Serve immediately – straight from the oven is the best way!
• Don't overcrowd the pan: Spread the tortilla chips (in a single layer if possible) and toppings on a large baking sheet, or use multiple smaller ones to ensure that the nachos cook evenly and get crispy.
• Use a sharp cheese: Use a combination of different sharp melty cheeses like mature cheddar and mozzarella for a gooey texture and bold taste. 
• Add a protein source: For a more filling meal, add a protein source like black beans, lentils, or tofu ground beef.
• Spice it up: Add chili powder, cumin, paprika, and other seasonings to give your nachos a smoky, complex flavor.
• Serve with your best toppings: Top your nachos with fresh ingredients like diced tomatoes, sliced avocado, salsa, and chopped cilantro to add a pop of color and freshness. Think of different ways to make your spread look beautiful.

Variations & add-ins

• Dairy-free/vegan: If you're lactose intolerant or following a vegan diet, you can use vegan cheese instead of traditional cheese. You can find various vegan cheese options, such as vegan cheddar, mozzarella, and pepper jack.
• Other types of cheese: If you want to mix things up, you can try using different types of cheese, such as crumbled feta, queso fresco, or goat cheese.
• Tofu or ground vegan beef: For an extra protein-rich option, add tofu crumbles or ground vegan beef seasoned with taco seasoning to the veggie mix.
• Spicy: If you like your food spicy, you can leave out the jalapenos and use more pungent peppers, such as habaneros or serranos. You can also add hot sauce or chili flakes to the veggie mix.
• Use different fresh veggies: You can customize your nachos by using different or additional dose of vegetables, such as roasted sweet potatoes, caramelized onions, or sautéed spinach. For extra flavor, you can also use canned or fresh tomatoes, black olives, or pickled jalapenos.

Topping ideas

• Fresh ingredients: Top your nachos with fresh ingredients such as diced tomatoes, sliced avocado, chopped fresh cilantro, or sliced green onions. These toppings add a pop of color and freshness to your dish.
• Guacamole: A dollop of store-bought or homemade guacamole adds a creamy texture and flavor to your nachos.
• Sour cream: A dollop of sour cream adds a tangy flavor and creamy texture to your nachos.
• Salsa: Add a few spoonfuls of your favorite salsa such as this tomato salsa to your nachos for extra flavor and texture.
• Hot sauce: If you like your nachos spicy, add a few drops of your favorite hot sauce to your dish.
• Lime wedges: A squeeze of fresh lime juice adds a bright, zesty flavor to your nachos.
• Pickled jalapenos: Pickled jalapenos add a tangy, spicy flavor to your nachos.
• Black olives: Sliced black olives add a salty, savory flavor to your nachos.
• Jalapeno ranch dressing: Drizzle jalapeno ranch dressing over your nachos for a creamy, zesty flavor.
• Queso: If queso is your favorite cheese, add some on top of your nachos for a gooey, creamy texture.

Storage

• To store: Loaded veggie nachos are best when they are fresh out of the oven, as the tortilla chips will be crispy and the cheese will be melty. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat your leftover nachos, place them in a single layer on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.
• Toppings: If you have leftover toppings such as diced tomatoes, avocado, or cilantro, store them separately in airtight containers in the refrigerator. 

FAQ

📖 Recipe

Loaded Veggie Nachos

Author: Katie

I'm a huge nacho fan, and this recipe is one of my favorite things to serve up for friends and family to enjoy. I love making them with tons of veggies and toppings so that the spread looks beautiful and inviting. 

If you love this recipe as much as we do, click on the 5-stars below!

5 from 3 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: Appetizer, Main Course, Snack

Cuisine: Mexican-Inspired

Servings: 4 people

Cook ModePrevent your screen from going dark

Ingredients

0.5x1x2x3x

US CustomaryMetric

• 8 ounces tortilla chips of choice
• 1 tablespoon olive oil
• 8 oz brown mushrooms *cleaned
• pinch of salt
• ½ cup walnuts
• ½ red bell pepper
• 2 stalks green onion
• 1 handful of pickled jalapeno slices *optional
• 1 can beans (black, pinto, kidney...), drained + rinsed *optional
• handful of sweet corn, drained + rinsed *optional
• ¾ cup shredded mozzarella *rennet-free if desired
• ¾ cup shredded cheddar *rennet-free if desired

You can find detailed step-by step-photos above the recipe card.

Instructions

• Add walnuts to a food processor. Pulse a couple of times until nuts are broken down into smaller pieces. Alternatively, you can chop them by hand. Remove from the food processor and set aside.
• Put cleaned mushroom into the food processor and pulse until you end up with small chunks (have a look at the step-by-step photos or video).
• Heat olive oil in a pan over medium heat. Add minced mushrooms and season with a pinch of salt. Fry for about 5-7 minutes until they golden brown. Then add the chopped walnuts and fry for another minute. Set the mixture aside until cool.
• In the meantime, preheat oven to 350°F (180°C).
• Spread nachos evenly out onto a baking sheet lined with parchment paper.
• Top with mushroom-walnut mince, all your veggies of choice and shredded cheese.
• Bake for 5-10 minutes, keeping an eye on the cheese. Once it's fully melted, remove the nachos and enjoy with some homemade tomato salsa or guacamole.

Video

Notes

• Gluten-free: use certified gluten-free tortilla chips (usually made of 100% corn)
• Dairy-free/vegan: If you're lactose intolerant or following a vegan diet, you can use vegan cheese instead of traditional cheese. You can find various vegan cheese options, such as vegan cheddar, mozzarella, and pepper jack.
• Serve immediately – straight from the oven is the best way!
• Add a protein source: For a more filling meal, add a protein source like black beans, lentils, or tofu ground beef.
• Use a sharp cheese: Use a combination of different sharp melty cheeses like mature cheddar and mozzarella for a gooey texture and bold taste. 

Nutrition

Serving: 1. | Calories: 562kcal | Carbohydrates: 45g | Protein: 18g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 38mg | Sodium: 466mg | Potassium: 502mg | Fiber: 5g | Sugar: 3g | Vitamin A: 889IU | Vitamin C: 20mg | Calcium: 346mg | Iron: 2mg

All nutritional information is based on third-party calculations and should be considered estimates.

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