Loaded veggie nachos recipe. These sheet pan vegetarian nachos are a drool worthy snack or dinner that everyone will love! Fresh packed flavor in every single delicious bite.
If there was ever a comeback recipe, it would be these epic veggie nachos.
Hello friends! It has been quite awhile since I have shared any new recipes on here.
This year has been a rough one, but I’m starting to get back to sharing more delicious vegetarian and vegan recipes again!
First order of business that you need ASAP are these loaded veggie nachos.
Tortilla chips covered in fresh veggies and drizzled oh-so-generously with a to die for homemade nacho cheese sauce.
This is what all of your mexican food dream are made of!
Every single bite is packed with a huge flavor punch and you’ll have a hard time eating a regular sized portion, I promise you that.
How to make veggie nachos
Lucky for us, these nachos are really a breeze to make.
First up, line a cookie sheet with parchment paper (this will help cleanup be a cinch).
Layer all of your tortilla chips onto the parchment paper, and spread out into an even layer.
A note here about the chips – find the sturdiest ones you can, and it will help them stay nice and crunchy instead of soggy.
It’s all about the texture here!
Top those chips with the black beans and green bell peppers, spread out evenly over the top.
Bake at 400 degrees just long enough to warm the peppers and beans, around 3 – 5 minutes.
Just be careful here to not burn the chips.
Next up, make yourself a batch of the best ever 5 minute nacho cheese sauce.
If you’ve never tried it, you will fall in love!
Seriously the most ridiculously easy nacho cheese sauce, and tastes like a million bucks.
Take the nacho out of the oven and drizzle generously with the nacho cheese.
Top the nachos with the rest of the ingredients: juicy sliced cherry tomatoes, fresh green onion, diced creamy avocado, fresh cilantro, and spicy but not too spicy tamed pickled jalapenos.
Drizzle a good squirt of fresh lime on top and you’re ready to indulge!
Prepare for deliciousness, my friends.
More Vegetarian Mexican Recipes
These 30 minute sweet potato refried bean nachos are one of my all time faves. Smoky sweet potatoes are perfect on crunchy nachos!
This Mexican Rice Casserole will feed a crowd, and the leftovers are always delicious!
Crock Pot Bean Dip is always a crowd pleasing appetizer!
Vegan Queso is a must have dairy free “cheese” sauce.
Homemade refried beans are a staple in our house, and they have so many ways you can use them.
If you’re a guac lover, be sure to check out my best ever guacamole recipe, you’ll be making it on repeat!
Veggie Enchiladas are a hit with everyone who tries them, top with fresh lime and cool creamy avocado for the perfect bite!
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Veggie Nachos Recipe
- 10 oz sturdy tortilla chips
- 15 oz can of black beans, drained and rinsed
- 1 batch 5 minute nacho cheese sauce
- ½ green bell pepper, diced
- sliced cherry tomatoes
- sliced green onion
- diced avocado
- chopped cilantro
- tamed pickled jalapenos
- fresh lime juice
- Line a large cookie sheet with parchment paper
- Spread out tortilla chips into an even layer
- Draine and rinse black beans, then blot off excess water with a paper towel
- Distribute beans evenly over the top of the chips
- Sprinkle diced bell pepper over the nachos
- Bake at 400 degrees for 3 - 5 minutes, until beans are warmed but chips are not burnt
- Make the nacho cheese sauce
- Remove nachos from oven
- Drizzle nachos with nacho cheese sauce
- Top with optional toppings: cherry tomatoes, green onion, avocado, cilantro, fresh squeezed lime juice and pickled jalapenos
- Serve and enjoy!
To make this recipe dairy free, you can use this Vegan Queso recipe in place of the nacho cheese sauce.
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Amount Per Serving: Calories: 681Total Fat: 32gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 35mgSodium: 558mgCarbohydrates: 79gFiber: 16gSugar: 2gProtein: 23g