Loaded Vegetarian Nachos

Loaded Vegetarian Nachos

These Nachos are a fun and simple dinner solution full of fresh ingredients and flavor!

Loaded Vegetarian Nachos: your new favorite party appetizer slash dinner slash quick & heat-free summer meal! NO processed cheese sauces to be found here!


  • 10 oz tortilla chips
  • 2 cans (15-oz) chili beans not drained
  • 1 cup sweet corn defrosted if from frozen
  • 1 large red onion chopped
  • 1 pound tomatoes chopped
  • 1 large red pepper chopped
  • 1/3 cup black olives sliced
  • 1 1/2 cups shredded cheddar cheese
  • 1 avocado sliced
  • plain Greek yogurt OR sour cream to serve


  • Heat your broiler to the hottest setting.
  • Place the tortilla chips in an oven-safe skillet or baking dish. The size of the dish depends on how you like your nachos - use a smaller one for more crunchy chips and a larger one for more softer chips. I like them more crunchy, so I use a smallish skillet.
  • Top with all the ingredients in the order listed, except for the avocado and yogurt/sour cream. Broil until the cheese is hot and bubbly, about 5 minutes. Pay close attention so your chips don't burn!
  • Serve immediately with avocado and yogurt or sour cream.


If you’re serving the nachos as a party appetizer along other things, the recipe makes enough to serve 6-8 people.

We have made these and absolutely loved them. Also we eat oil free and leaving out the oil didn’t make a difference in flavor at all! Great recipe!

- Miami Food Network -


Calories: 448kcal | Carbohydrates: 52g | Protein: 15g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 1144mg | Potassium: 924mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1275IU | Vitamin C: 33.2mg | Calcium: 262mg | Iron: 3.4mg


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