Vegetarian Nachos
These Vegetarian Nachos are the best! Packed with seasoned beans, melty cheese, and fresh toppings, they’re a hit with everyone, carnivores included!
Servings: 4 servings
Cost: $8.98
Equipment
- Sheet pan (15" x 10")
- Medium pan nonstick
Ingredients
- 8 ounces tortilla chips see note 1
- 1 tablespoon olive oil
- 1 tablespoon ground chili powder see note 2
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 1/4 cup vegetable broth or chicken broth or water, see note 3
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can pinto beans drained and rinsed
- 2 cups shredded sharp Cheddar and Monterey Jack cheese or just Cheddar, see note 4
- Toppings as desired see note 5
Instructions
- Preheat oven to 400℉. Drain and rinse black and pinto beans. Thoroughly shake off excess water and set aside to dry.
- Line a sheet pan with parchment paper. Evenly distribute tortilla chips on the pan, minimizing gaps. Bake chips (without toppings) 5 minutes (keeps ’em crispy!). Remove and set aside.
- In a medium nonstick pan over medium heat, add olive oil, seasonings, and tomato paste. Cook 1–2 minutes, stirring constantly, until fragrant. Pour in vegetable broth, stirring until smooth. Add beans and stir to combine. Remove from heat.
- Grate cheese and gently pack it into a measuring cup. Evenly distribute beans over chips, followed by an even layer of grated cheese. Bake 9–12 minutes, or until cheese is melted.
- While nachos are baking, prepare toppings (see note 5). Whisk together 2 tablespoons sour cream and 1 tablespoon lime juice in a small bowl. Transfer to a bag and cut off a tip.
- Once nachos are out of the oven, drizzle sour cream sauce on top. Add diced avocado or guac (I add guac to a bag, cut off the tip, and pipe over nachos). Sprinkle with chopped green onions and/or cilantro. Add any other desired toppings. Serve immediately. Nachos are the very best right out of the oven!
Video
Notes
Note 1: Use thicker chips to prevent sogginess, and use 8 ounces (not an entire bag) to ensure the right ratio of chips to toppings.
Note 2: Ground chili powder is not to be confused with chilli powder. I use McCormick® chili powder. If you’d like less heat, add slowly and to taste.
Note 3: Use vegetable broth if you’re strictly vegetarian or chicken broth if you’re just wanting some vegetable nachos and aren’t vegetarian! In a pinch, just use water; it’ll do the trick!
Note 4: I like a combo of 1 cup sharp Cheddar and 1 cup Monterey Jack cheese best on these nachos. Be sure to freshly grate the cheese so the nachos don’t end up greasy. Gently pack cheese in the measuring cups to get an accurate amount. Sharp Cheddar has a lot more flavor than mild Cheddar—which is why I recommend that here!
Note 5: My must-have toppings are a sour cream drizzle (2 tbsp sour cream whisked with 1 tbsp lime juice), a diced ripe avocado or guac, green onions or cilantro, and some diced cherry tomatoes or pico. I also love pickled red onions and cotija. Add your favorites! Prep toppings while the nachos bake so they’re ready to go when the nachos are finished. For a “how to” on making quick pickled red onions, see the “quick tip” in the blog post.
Storage: These nachos are best enjoyed fresh, but if you have leftovers, store the toppings and chips separately to keep them crisp. Reheat the chips in the oven or air fryer until warm and crunchy, then add the toppings back on just before serving.
Nutrition
Serving: 1serving | Calories: 838kcal | Carbohydrates: 96g | Protein: 37g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 713mg | Potassium: 1136mg | Fiber: 23g | Sugar: 2g | Vitamin A: 1927IU | Vitamin C: 3mg | Calcium: 550mg | Iron: 6mg