This Vegetarian Nachos Recipe is piled with cheese and veggies and baked to perfection on a sheet pan. This is one of my favorite vegetarian appetizers and it only takes 20 minutes to make!
These loaded vegetarian nachos are over the top delish! Even though I'm not a vegetarian, I spend a lot of my time eating vegetarian meals. My dad has been vegetarian for over 20 years now, so I do a lot of cooking for him too.
Let me just say, these meatless nachos won't leave you missing the meat. They are super filling and full of flavor! If you want even more flavor town vibes, try dolloping some of my homemade poblano sauce, mango habanero salsa, or avocado crema on top. All of these sauces are to die for!
Why You'll Love These Vegetarian Nachos:
- They only take 20 minutes to make
- This is the perfect vegetarian appetizer
- It's full of melted cheese and loaded with veggies
- It's so easy to make & you can even buy shredded cheese to save on time
Tortilla Chips- The salty, crunchy base of our nachos. You can use any of your favorite brands. I'm a sucker for Tostitos and I really love their Traditional Cantina Chips. Most tortilla chips work, just don't use a thin and crispy version. They aren't great for loaded nachos.
Cheddar Cheese- and a lot of it! I love cheddar for this recipe. It pairs great with veggies.
Red Onion- For color and crunchy texture. Red onion is crisp and delicious and does great with Mexican foods like nachos.
Black Olives- I was never a huge fan of black olives until recently because my kids are obsessed with them. They are less bitter and salty than green olives. Plus, it just feels right to add them to nachos.
Roma tomato- For beautiful, vibrant color & fresh crisp taste. I love Romas for their firm texture and it's really easy to remove the seeds from.
Jalapeño- For spicy heat!
Avocado, Cilantro, Lime wedges and Sour Cream- Extra toppings to add after baking for the ultimate flavor combo.
*Full ingredients and quantities in recipe card below.
Substitutions & Variations:
Don't like using canned jalapeño? Go with two fresh jalapeños instead.
Want to go with a different cheese? Try Monterey Jack or Pepper Jack if you like spicy.
Need more veggies? Try adding Green Onions or any color Bell Peppers. Also, my blackened corn recipe would be delicious for topping these veggie nachos!
Looking for more protein? Add in some drained pinto beans or black beans! Just be careful because if you get liquid on the nachos, they can get soggy really fast. Want meat? Spoon on some of my Dutch Oven Chili or pair these nachos with my Garlic Parmesan Air Fryer Wings.
How to Make Loaded Veggie Nachos:
Step 1: Preheat the oven to 350 degrees. Layer a cookie sheet with tortilla chips. Add on all the cheese, making sure to cover all the chips.
Step 2: Sprinkle on the red onion, olives, jalapeño, and tomato.
Step 3: Bake for 8 to 10 minutes, just until the cheese melts completely.
Step 4: When the sheet pan nachos come out of the oven, add avocado, fresh cilantro, lime wedges and dollops of sour cream over the top. Enjoy!
- Don't bake the nachos too long past 10 minutes. I find that once the cheese cooks much longer than just melted, it can get crispy and chewy tasting. We're looking for creamy and gooey!
- Wait until the nachos are almost out of the oven before slicing the avocado.
- I like to slice the avocado in half and then cut gridlines into it. Then, you can use a spoon to just scoop out the inside and it's already in chunks.
Gotta have cheese! I love cheddar cheese, but Monterey Jack and Pepper Jack are equally tasty. Diced tomatoes, red onion, jalapeño, black olives, sour cream, and avocado or guacamole are all must haves! If you want meat, shredded chicken or ground beef are really delish with some Mexican seasonings like cumin and chili powder.
Always layer the cheese directly over the tortilla chips, then dump on all the toppings after. Don't skimp on the cheese. Make sure it's the star of the show.
Watch the liquid involved. If you are using beans, drain and dry them before adding. Same thing with veggies and olives, make sure everything is dry before placing the toppings on top of the cheese. Also, avoid pouring salsa on the nachos and consider serving it on the side.
These nachos taste best fresh, but you can store them in the fridge and reheat them in the microwave or oven. They won't taste as good as right out of the oven the first time.
More Vegetarian Recipes You Will Love:
If you tried this Loaded Veggie Nachos Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print