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 …
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”.
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.
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.
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.
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Loaded Veggie Nachos
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!
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 1.2 kg (2 lb 10 oz) 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
- 1/2 tsp cracked black pepper
- 1/4–1/2 cup (60-125 ml) water
- 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
- 1/2 tsp salt
To serve
- 200 g (7 oz) corn chips (roughly 1 cup per person)
- 1/2 cup (60 g) freshly grated cheddar, colby or monterey jack (see note 1 to make it vegan)
- 1/2 cup (75 g) freshly grated mozzarella (see notes 1 and 2)
- 1 avocado, mashed
- 1/4 cup (60 g) sour cream (see note 1 to make it vegan)
- Fresh sliced jalapeños or pickled jalapeños, to serve (optional)
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!
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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetisers , mains , starters , entrees , side dishes , soups , stews , salads , sandwiches , burgers , pasta , rice , seafood , vegetarian , NIC, ADD VEGAN? , desserts , baking , drinks , snacks , breakfast , gluten-free , dairy-free , low-carb , grilling , barbequing , barbecuing , communal , holiday favourites , batch cooking , meal planning , budget-friendly , quick and easy , one pan , freezer friendly , chicken , beef , pork , lamb
- Method: Barbequing-grilling-barbecuing , roasting , baking , frying , sauteing , boiling , simmering , steaming , slow cooking , grilling-broiling , braising , pan
- Cuisine: Mexican , Tex-Mex , Italian , American , French , Asian , Greek , Thai , German , Indian , Middle Eastern , Mediterranean
- Diet: Vegetarian
