This Vegetarian Nachos recipe is perfect for parties, game-days, holidays, or anytime you’re craving nachos with all the toppings. They are loaded with beans, cheese, and veggies and have so much flavor you won’t miss the meat!
Homemade nachos are fun and easy to make, and you don’t have to load them up with lots of meat to make them delicious. Vegetarian nachos are a little lighter and loaded with everything you love about nachos – cheese, beans, and a variety of vegetables.
Add your favorite toppings like salsa, guacamole, and sour cream, and you won’t even notice there’s no meat.
Table of Contents
Easy Sheet Pan Nachos Recipe
Assembling nachos on a sheet pan is the easiest way to make them. Just layer all of your ingredients, pop the sheet pan in the oven, and a few minutes later, you get hot nachos that taste like they came from a restaurant.
We love to make these for parties, but sometimes we make them for a fun Friday night dinner. Even though they’re vegetarian, they are filling and satisfying. Add some margaritas or ice-cold beers to sip on – it’s a great way to celebrate the end of a busy week!
- Canned refried beans
- Taco seasoning
- Tortilla chips
- Shredded cheddar cheese
- Diced red onion
- Diced Roma tomatoes
- Canned white corn
- Canned sliced olives
- Sliced jalapenos
How to Make Vegetarian Nachos
Warm the beans with the taco seasoning in a pan. Stir as it warms up and then set it aside.
Spread an even layer of tortilla chips on a baking sheet and top them with half of the onions, tomatoes, corn, and olives. Sprinkle ½ cup of the cheese over the top.
Top the layer with more tortillas and sprinkle the rest of the onions, tomatoes, corn, and olives over the top.
Drop the warmed refried beans by the spoonful over the top of the nachos. Top with the rest of the shredded cheese.
Bake the nachos at 450 degrees for five to seven minutes or until the cheese has melted. Top them with salsa, sour cream, and the sliced jalapenos to serve.
Tips for Vegetarian Nachos
There are quite a few ways to change this recipe depending on your tastes, so feel free to experiment with your favorite toppings. Here are some ideas:
- Beans: Regular refried pinto beans are great, but we use refried black beans, too. You can also buy them mixed with other ingredients like peppers and lime, so look at the grocery store for different options. Just make sure they are vegetarian (not made with lard).
- Cheese: Switch the cheddar cheese for pepper jack or Monterey jack cheese. Or do a mix of a few different kinds for a different flavor.
- Toppings: There are lots of options for toppings. Choose your favorite kind of salsa, add diced fresh avocado or dollops of guacamole, sprinkle more red onion over the top, or add some chopped fresh cilantro as a garnish.
How do you make nachos without getting soggy?
It’s all about the layering and the ingredients you use. First, be sure to drain any liquid from the corn and olives (and anything else you use in a can. Too much excess liquid will make your nachos soggy.
I also think the layering matters. Instead of doing one layer with the chips on the bottom, I do two layers. That way, the chips don’t get overloaded by the toppings.
Is it better to bake or broil them? I prefer to bake them at a high temperature for a few minutes. This ensures they are warmed all the way through. If you broil them, the top of the nachos will get hot, but the bottom layers won’t.
What are the best chips to use for nachos? Pick sturdy tortilla chips for this recipe. I would avoid thin tortilla chips because they will just break under the weight of the toppings.
Should you put the salsa on before or after you bake the nachos? I prefer to put the salsa on after they’re baked. Too much salsa can make the nachos soggy and I also find the salsa thickens up too much when it’s baked. Loaded nachos vegetarian-style is a great way to get all the flavors you love without all the meat. They’re easy to assemble and even easier to eat! I hope you give this recipe a try.
Other Dinners You’ll Enjoy
Vegetarian Sheet Pan Nachos Recipe
- 1 – 16 oz cans refried beans
- 1 pkt of taco seasoning
- Tortilla Chips
- 2 ½ C. shredded cheddar cheese
- ½ Red Onion diced
- 1-2 Roma tomatoes diced
- 1 16 oz can White Corn
- 6 oz can of olives sliced
- 4 Jalapenos sliced
- In a medium pan, heat the refried beans, add 1 pkt of taco seasoning. Heat until warmed. Set aside.
- Place a layer of tortilla chips on a sheet pan, top with 1 cup shredded cheese, red onion, tomatoes, corn and olives.. Add a second layer of cheese, onion, tomatoes, corn and olives.
- Top with refried beans by dropping small spoonfuls across nachos. Lastly sprinkle the last ½ cup of cheese across the top.
- Set your oven to 450 degrees and place nachos on the middle rack, bake 5-7 min until the cheese is melted.
- Remove and serve with your favorite salsa, sour cream and jalapenos. Enjoy!
Vegetarian Sheet Pan Nachos are the most family-friendly meal and we love it for so many other reasons! Load on all your favorite toppings when you’re craving nachos!