Loaded Veggie Nachos

Why You’ll Love This Recipe

Loaded Veggie Nachos are a fun, vibrant, and satisfying dish that brings together the best of crispy tortilla chips, melty cheese, and a variety of fresh, savory toppings. With roasted vegetables like bell peppers, zucchini, and corn, paired with creamy guacamole, tangy sour cream, and a hint of spice, these nachos are a perfect balance of textures and flavors. Whether you’re hosting a game day, having a casual family dinner, or craving a snack, these veggie-loaded nachos will please both vegetarians and meat-lovers alike.

Ingredients

  • 1 large bag of tortilla chips (store-bought or homemade)
  • 1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
  • 1 cup shredded mozzarella cheese
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 jalapeño, thinly sliced (optional for spice)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper, to taste
  • 1/2 cup black beans, drained and rinsed (optional)
  • 1/2 cup fresh cilantro, chopped
  • 1 cup guacamole
  • 1/2 cup sour cream
  • 1 lime, cut into wedges
  • 1 tbsp hot sauce (optional for extra heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Prepare the Veggies: In a large bowl, toss the diced zucchini, bell pepper, red onion, and corn with olive oil, cumin, chili powder, salt, and pepper. Spread the vegetables evenly on the prepared baking sheet.
  3. Roast the Vegetables: Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly caramelized, stirring halfway through to ensure even cooking.
  4. Assemble the Nachos: On a large oven-safe baking dish or sheet pan, layer the tortilla chips. Evenly distribute the roasted vegetables over the chips, followed by the black beans (if using). Sprinkle both cheddar and mozzarella cheeses over the top.
  5. Bake the Nachos: Bake the nachos in the oven for 8-10 minutes, or until the cheese is melted and bubbly.
  6. Garnish and Serve: Remove the nachos from the oven and garnish with fresh cilantro, guacamole, sour cream, jalapeño slices (if using), and a squeeze of lime juice. Drizzle with hot sauce for an extra kick, if desired.
  7. Serve Immediately: Serve the loaded veggie nachos right away while they’re still warm, and enjoy!

Servings and Timing

  • Servings: This recipe serves 4-6 people as an appetizer or snack.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes (including roasting the vegetables)
  • Total Time: 40 minutes

Variations

  1. Add Protein: Add a layer of cooked and seasoned ground black beans or vegetarian chili for a more filling dish.
  2. Spicy Veggie Nachos: Use a spicy salsa or add more jalapeños or hot sauce for extra heat.
  3. Cheese Alternatives: Use a dairy-free cheese substitute for a vegan version, or add a variety of cheeses for different flavors.
  4. Sweet Potato Nachos: Replace regular tortilla chips with thinly sliced roasted sweet potatoes for a healthier take.
  5. Guacamole Twist: Try mixing in some diced tomatoes, red onion, and lime juice into the guacamole for extra flavor.

Storage/Reheating

Loaded Veggie Nachos are best enjoyed fresh, but if you have leftovers, store the nachos without the toppings in an airtight container. To reheat, place the nachos on a baking sheet in a 350°F (175°C) oven for about 10 minutes until the cheese is bubbly again. Top with fresh garnishes after reheating.

FAQs

Can I use a different type of cheese for the nachos?

Yes, feel free to experiment with other cheeses such as pepper jack, gouda, or vegan cheese for a different flavor.

Can I make the nachos spicier?

Absolutely! Add more jalapeños, hot sauce, or a spicy salsa to kick up the heat.

Can I use frozen veggies for the nachos?

Yes, you can use frozen veggies like corn, bell peppers, and even zucchini. Just make sure to thaw them and pat them dry before roasting.

How do I prevent the nachos from getting soggy?

To keep the chips crispy, bake the nachos just until the cheese melts, and avoid overloading the nachos with too many toppings. Add fresh ingredients like guacamole and sour cream after baking.

Can I make these nachos ahead of time?

You can prepare the roasted veggies ahead of time and store them in the fridge for up to 3 days. Assemble and bake the nachos when ready to serve.

What can I serve with Loaded Veggie Nachos?

These nachos pair wonderfully with a side of salsa, extra guacamole, or a fresh green salad.

Can I make the nachos vegan?

Yes, use vegan cheese, dairy-free sour cream, and guacamole without dairy, and you’ll have a vegan version of the nachos.

Can I use different toppings besides guacamole and sour cream?

Yes, you can add salsa, chopped tomatoes, avocado, or pickled onions to customize the toppings to your taste.

How do I prevent the cheese from burning?

Watch the nachos carefully while baking. Once the cheese is melted and bubbly, remove them from the oven to avoid burning the cheese.

Can I add meat to these nachos?

Yes, you can add seasoned ground beef, chicken, or any protein of your choice to make the nachos more hearty.

Conclusion

Loaded Veggie Nachos are a crowd-pleasing dish that is as flavorful as it is fun to make. With crispy chips, melted cheese, roasted veggies, and plenty of toppings, this recipe brings together a perfect balance of textures and flavors. Whether you’re enjoying them on your own, sharing them with friends, or serving them at your next gathering, these nachos are sure to be a hit. Simple to prepare and easily customizable, they are the ultimate comfort food with a fresh, veggie-packed twist.

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Loaded Veggie Nachos

Loaded Veggie Nachos

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Loaded Veggie Nachos are a vibrant and satisfying dish that combines crispy tortilla chips, melty cheese, roasted vegetables, and flavorful toppings like guacamole, sour cream, and fresh cilantro. Perfect for game day, casual dinners, or a snack.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings
  • Category: Snack, Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients


  1. 1 large bag of tortilla chips (store-bought or homemade)

    1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)

    1 cup shredded mozzarella cheese

    1 cup corn kernels (fresh or frozen)

    1 medium zucchini, diced

    1 red bell pepper, diced

    1/2 red onion, diced

    1 jalapeño, thinly sliced (optional for spice)

    1 tbsp olive oil

    1 tsp ground cumin

    1/2 tsp chili powder

    Salt and pepper, to taste

    1/2 cup black beans, drained and rinsed (optional)

    1/2 cup fresh cilantro, chopped

    1 cup guacamole

    1/2 cup sour cream

    1 lime, cut into wedges

    1 tbsp hot sauce (optional for extra heat)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

  1. In a large bowl, toss the diced zucchini, bell pepper, red onion, and corn with olive oil, cumin, chili powder, salt, and pepper. Spread the vegetables evenly on the prepared baking sheet.
  2. Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly caramelized, stirring halfway through.
  3. On a large oven-safe baking dish, layer the tortilla chips. Evenly distribute the roasted vegetables over the chips, followed by the black beans (if using). Sprinkle both cheddar and mozzarella cheeses over the top.
  4. Bake the nachos in the oven for 8-10 minutes, or until the cheese is melted and bubbly.
  5. Remove the nachos from the oven and garnish with fresh cilantro, guacamole, sour cream, jalapeño slices (if using), and a squeeze of lime juice. Drizzle with hot sauce for an extra kick, if desired.
  6. Serve immediately while still warm, and enjoy!

Notes

  1. To make these nachos spicier, add more jalapeños, hot sauce, or spicy salsa.
  2. For a vegan version, substitute dairy-free cheese and sour cream.
  3. If making ahead, roast the vegetables in advance and store them in the fridge for up to 3 days.
  4. Watch the nachos carefully while baking to prevent the cheese from burning.
  5. Use sweet potato chips or thinly sliced roasted sweet potatoes for a healthier variation.
  6. Feel free to customize toppings with salsa, pickled onions, or avocado.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 350
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 12g
  • Cholesterol: 35mg
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