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

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Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Appetizer, Main Course, Snack

Cuisine: Mexican-Inspired

Servings: 4 people

Ingredients

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

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

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