These Vegetarian Nachos are easy to make and ready to serve up in just 20 minutes! Make them as a healthy appetizer, size or snack for your family or guests.

nachos topped with avocado, salsa and cilantro on a baking sheet

Healthy Vegetarian Nachos Recipe

If there’s one appetizer that is a crowd-pleaser, it’s got to be nachos. And with summer quickly approaching what better time to make some healthy vegetarian nachos to enjoy!

Nachos are the perfect thing to make if you’re hosting guests over for a bbq, or if you just want to put out something to snack on mid-day. Either way, you’ll love these nachos that are loaded with beans, corn, avocado and cheese!

Why you’ll love this recipe

  • Healthier than your average nachos. Now I’m not gonna sit here and claim that these are a “health food,” but they are rather healthier than most nachos and are topped off with healthy and fibre-rich veggies.
  • Ready in 20 minutes. 15 minutes if you’re quick at prepping. When you want a show-stopping appetizer ready quickly, these nachos are for you.
  • Crowd-pleaser. I mean, who doesn’t love nachos? This recipe is a crowd pleaser and will not only wow your guests with the taste but will wow them with how they look!

Vegetarian Nachos ingredients

  • Tortilla chips: thick-cut tortilla chips will work best to make nachos since they will hold their shape better and won’t become soggy as quickly as thin tortilla chips.
  • Black beans: you can use black beans from a can or cook dried black beans. You can also use pinto beans here if you prefer.
  • Corn: corn kernels from a can work fine here, or you can cut corn kernels straight off a cobb of corn.
  • Shredded cheese: I like to use a tex-med shredded cheese blend which is a mix of mozzarella, cheddar and Monterey Jack. You can use any type of shredded cheese you like.
  • Salsa: grab your favourite jar of salsa! If you like it spicy go for a hot salsa.
  • Cherry tomatoes: this adds a little more freshness to the nachos. You can skip out on these if you prefer to just use salsa.
  • Red onion: these add a little bite to the nachos and give it that fresh salsa taste.
  • Avocado: add it cubed or mash it up, the choice is up to you!
  • Jalapeno: optional, but if you like a little heat these are delicious to add!
  • Cilantro: for some freshness.

How to make Vegetarian Nachos

Step 1

Start by spreading out a layer of tortilla chips onto a baking sheet. Then top the tortilla chips with some black beans, corn and shredded cheese.

  • tortilla chips on a baking sheet
  • tortilla chips with black beans, corn and cheese on a baking sheet

Step 2

Repeat with another layer of chips, beans, corn and cheese then bake in the oven at 400 degrees F for about 10 minutes. Once the nachos are baked top with some salsa.

  • tortilla chips layered on a baking sheet
  • tortilla chips with melted cheese and salsa on a baking sheet

Step 3

Add the rest of the toppings onto the nachos. There’s no right or wrong way to add the toppings! Add as much or as little as you like all over the nachos are serve right away.

  • nachos on a baking sheet
  • nachos topped with cilantro on a baking sheet

What to serve with nachos

Nachos make a great Mexican appetizer that can be served on their own or as part of a delicious Mexican-style dinner. Try serving up the nachos as an appetizer with some tacos, burritos, burrito bowls, taquitos, enchiladas or any other Mexican dish you love.

You can also serve the nachos with an extra side of salsa (like this mango salsa) or guacamole.

Tips for making these Vegetarian Nachos

  • Use thick-cut tortilla chips vs thin tortilla chips. Thin tortilla chips will become soggy but quicker than thick-cut chips.
  • Don’t overload the nachos too much. If there are too many toppings it can cause the tortilla chips to break when you try to pick them up.
  • Serve immediately. Nachos are best enjoyed right away and should be baked and topped with fresh toppings right before serving.

Frequently asked questions

Can I make these nachos ahead of time?

I wouldn’t recommend making nachos ahead of time. Nachos are best enjoyed when they are made fresh, otherwise, they can become soggy.

What toppings do you put on nachos?

There are so many delicious toppings you can add to nachos! Anything from salsa, guacamole, refried beans, cheese, vegetables and fresh herbs.

How do you make nachos not soggy?

Make sure to use thick-cut nachos and only top the nachos will wet ingredients like salsa immediately before serving. You can also just leave the salsa on the side for dipping rather than pouring it on the nachos.

Try these recipes next!

A close up of nachos topped with salsa, tomato, onion and cilantro

If you tried these Vegetarian Nachos or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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nachos topped with avocado, salsa and cilantro on a baking sheet

Vegetarian Nachos

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  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Mexican
  • Diet: Vegetarian
Print Recipe

Ingredients

Units Scale
  • 10 oz tortilla chips (thick ones work best)
  • 1 cup black beans (from a can)
  • 1/2 cup corn kernels (from a can)
  • 2 cups shredded tex-mex cheese
  • 1/2 cup salsa
  • 1/2 cup cherry tomatoes, chopped
  • 1/3 cup chopped red onion
  • 1 avocado, cut into cubes
  • 1 jalapeno pepper, sliced
  • 1/3 cup fresh cilantro

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Spread half of the tortilla chips onto a baking sheet, then top with half of the black beans, corn and shredded cheese. 
  3. Repeat a second layer with the remaining chips, black beans and corn. 
  4. Bake in the oven for 8-12 minutes until the cheese is bubbling. 
  5. Remove from the oven and top with salsa, cherry tomatoes, red onion, avocado, jalapeno and fresh cilantro. 

Nutrition

  • Serving Size: 1/6th of the recipe
  • Calories: 450
  • Sugar: 5g
  • Fat: 18g
  • Saturated Fat: 4g
  • Carbohydrates: 53g
  • Fiber: 7.5g
  • Protein: 15g