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Vegetarian Nachos
Vegetarian Nachos are easy and delicious Mexican snack or appetizers made with tortilla chips, beans, veggies and cheese. These are baked and best served hot and crispy with sour cream, guacamole and salsa on side. These are perfect for Cinco de Mayo or game-day or simply when entertaining!
Ingredients
- Tortilla chips enough to cover the pan Used mix of Restaurant style tortilla chips and Doritos nachos cheese flavor
- 1 cup queso Salsa con queso
- 1 cup 3 bean mix mix of red kidney beans, black beans and pinto beans or use just black beans or pinto beans
- ½ cup red pepper chopped
- ½ cup green pepper chopped
- ½ cup red onion chopped
- ½ cup corn kernels
- 2 tomatoes diced
- 2-3 cups Mexican cheese blend or of choice
- Salt and pepper to taste
- ¼ teaspoon dry oregano
For garnishing
- 1 avocado diced
- Pickled jalapeños as needed
- 2-3 tablespoon spring onion greens chopped
- few cilantro leaves chopped
For serving:
- Sour cream as needed
- Salsa as needed
- Guacamole as needed
Instructions
Assembling Nachos:
- Line a 9X13 inch baking tray with parchment paper. For making two layers (you can make just one too), divide everything into 2 equal portions reserving few veggies for garnishing at the end. You can also use any oven safe dish to make these, I just prefer the baking sheet (for oven).
- Layer 1 – Line the tortilla chips and Doritos (nachos cheese) in a single layer covering all gaps. Drizzle some queso (or sprinkle shredded cheese). This is must as it acts as glue for rest of ingredients. Top it with beans and veggies – red onions, green and red bell pepper, corn kernels, tomato and 1 cup of cheese (feel free to add more). Season with salt, oregano and freshly cracked pepper.
- Layer 2 – Make the second layer similarly on top of first by layering Tortilla chips, Doritos, queso (or cheese), black beans, red onions, green and red bell pepper, corn, tomato (reserve few veggies for garnishing – optional) and cheese. Sprinkle some salt, oregano and freshly cracked pepper on top.
Baking Nachos:
- I prefer to use the Oven to make big batches on a sheet pan where as for individual serving or smaller portion, I prefer to use microwave or air-fryer. Its just easier and quicker.
- Using Oven: Preheat oven to 400F. Bake the assembled sheet pan nachos in a preheated oven at 400F for 10-15 mins or until the cheese has melted.
- Alternately you can also broil these on high (keep close watch) for 5 mins until the cheese has melted. This method may not warm up all the layers so switch back to baking mode (350F-375F) and bake for 5 mins.
- Using Microwave: Layer nachos on microwave safe plate and microwave for 2 mins or until the cheese has melted.
- Using Airfryer: Line the air-fryer basket with aluminium foil and assemble the nachos. Bake at 370F for 5-7 mins until cheese has melted.
For Garnishing:
- Once the nachos are baked, top them further with some veggies kept aside (optional) along with pickled jalapeños, diced avocado, spring onions, cilantro leaves.
- Serve them immediately hot and crispy with side of guacamole, sour cream and salsa on the side or drizzle over it.
- That’s it our crispy, delicious and loaded Vegetarian Nachos are ready!! Dig right in!!
Notes
- Use a combination of Tortilla chips to amp up the flavors. I like to use a combination of restaurant style tortilla chips and Doritos nacho cheese flavor. Some spicy tortilla chips would be nice addition if you like heat.
- Use beans of choice, some quick options are canned beans like black beans, pinto beans, refried beans or tri color beans which are mix of red kidney beans, black beans and pinto beans (used for this recipe).
- For more flavor, make some black beans curry, dry it out (as we don’t want moisture) and add these black beans to nachos. Other option is to add the black beans filling that I’ve used on crunchwrap supreme, its so delicious!!
- Queso can be replaced with shredded cheese. Mexican blend is my preferred cheese but other types of shredded cheese like cheddar, monterey jack or American cheese can be used too.
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