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Vegetarian Nachos

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  • Author: Kara Lydon
  • Total Time: 20 minutes
  • Yield: 8-10 servings as appetizer (4-6 servings as entree) 1x
  • Diet: Vegetarian


Ready in just 20 minutes, these vegetarian nachos are the perfect appetizer for a party or an easy, quick weeknight dinner. Loaded with black beans, cheese, and veggies like bell pepper, tomato, and red onion, they are sure to satisfy!


  • 1 bag tortilla chips (about 12 ounces)
  • 1.5 cans black beans, drained and rinsed (about 2 1/4 cups beans)
  • 1.5 cups thick-cut cheddar cheese
  • 1.5 cups thick-cut Monterey jack cheese
  • 1 red bell pepper, diced (about 1 1/4 cups)
  • 2 small tomatoes, diced (about 1 cup)
  • 1/2 red onion, diced (about 1 cup)

Optional toppings:

  • salsa
  • guacamole or diced avocado
  • pickled jalapeno
  • cilantro
  • sour cream or Greek yogurt
  • limes


  1. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. Pour tortilla chips onto parchment-lined baking sheet, minimizing gaps between chips.
  3. Evenly distribute beans over chips followed by cheddar and monterey jack cheeses.
  4. Sprinkle bell pepper, tomatoes, and onion over top of cheese.
  5. Bake nachos until cheeses are melted and edges of chips are just starting to brown, about 10-15 minutes.
  6. Add your toppings of choice.


  1. Opt for thick-cut shredded cheese vs. finely shredded as thick-cut melts better for nachos.
  2. Adding the cheese after the beans helps the beans stick better to the chips.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Sheet Pan
  • Cuisine: Mexican

Keywords: vegetarian nachos, vegetarian loaded nachos, veggie loaded nachos