A sheet pan of loaded veggie nachos with melted cheese, black beans, corn, peppers, onions, tomatoes, and dollops of sour cream with cilantro on top.
Loaded Veggie Nachos are crunchy, cheesy, and packed with colorful toppings in every bite. You’ll build them on a sheet pan in layers so you get toppings on more chips (no sad bare chips here). This is the perfect easy weeknight dinner or party snack, and it’s totally customizable with whatever veggies you have. Expect everyone hovering around the pan.
Introduction
Loaded Veggie Nachos are the kind of dinner that feels like a party. They’re crunchy, cheesy, and loaded with beans and veggies so they’re actually filling, not just snacky.
This Loaded Veggie Nachos recipe is also an easy weeknight dinner because it comes together fast on one sheet pan. The trick is layering twice: chips, cheese, toppings, then repeat. That’s how you get toppings on more chips. Trust me, don’t dump everything on top in one layer, you’ll end up with sad bare chips.
Why You’ll Love This Loaded Veggie Nachos
- Party-perfect: Great for game day, movie night, or a fun dinner.
- Better than restaurant: Fresher toppings and crispier chips at home.
- One-pan meal: Easy cleanup and fast cooking.
- High-protein & satisfying: Beans make it filling and meal-worthy.
- Customizable: Use whatever veggies and sauces you love.
Ingredients for Loaded Veggie Nachos
Nacho Base
- Tortilla chips (10–12 ounces): Thick chips hold toppings better.
- Shredded cheese (2 1/2 cups): Cheddar, Monterey Jack, or a blend; freshly shredded melts smoother than pre-shredded.
- Black beans (1 can, 15 ounces, drained and rinsed): Adds protein and heartiness.
- Corn (1 cup): Sweet pop; canned or frozen works.
Veggie Toppings
- Bell pepper (1 cup, thinly sliced): Adds crunch and color.
- Red onion (1/2 cup, thinly sliced): Sweet-sharp bite.
- Tomatoes (1 cup, diced): Freshness; pico de gallo works too.
- Pickled jalapeños (1/3 cup): Optional heat and tang.
Finish After Baking
- Sour cream (1/2 cup): Cool and creamy.
- Salsa (1/2 cup): Bright and tangy.
- Guacamole (1/2 cup): Creamy richness (optional).
- Cilantro + lime wedges: Fresh finish.
Loaded Veggie Nachos Recipe Step-by-Step
- 1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
- 2. Layer the first round: Spread half the chips in an even layer. Sprinkle on about 1 cup cheese, then scatter half the beans, corn, peppers, and onions.
- 3. Repeat the layer: Add the remaining chips, remaining cheese, and the rest of the beans and veggies. This is the “toppings on more chips” trick.
- 4. Bake until melty: Bake 6–8 minutes until the cheese is fully melted and bubbly. Keep an eye on it, chips can brown fast.
- 5. Top with fresh stuff: Add diced tomatoes and jalapeños. Dollop sour cream and add salsa and guacamole.
- 6. Finish with cilantro and lime: Squeeze a little lime over the top for a bright pop.
- 7. Serve immediately: Nachos are best hot and crisp. If they sit too long, they soften.
Tips for Perfect Loaded Veggie Nachos
- Use thick chips so they don’t break under toppings.
- Layer twice for even topping coverage.
- Add wet toppings after baking so chips stay crisp.
- Freshly shred cheese for the best melt.
- Serve right away, nachos don’t like waiting.
Variations & Substitutions
- Extra protein: Add refried beans or cooked lentils.
- Spicy: Add extra jalapeños or hot sauce.
- Vegan: Use dairy-free cheese and dairy-free sour cream.
- Gluten-free: Most tortilla chips are gluten-free, just check the label.
- Sheet pan nacho bar: Set out toppings and let everyone customize.
- Leftovers: Turn into a nacho bowl by scooping onto rice and adding salsa.
Make-Ahead & Freezing
- Prep ahead: Chop veggies and shred cheese up to 2 days ahead.
- Fridge: Assembled nachos don’t store well, but leftover toppings keep 3–5 days.
- Reheat: Reheat chips and cheese on a sheet pan at 400°F for 5–7 minutes, then add fresh toppings again.
- Freezing: Not recommended for fully assembled nachos.
Serving Suggestions & Pairings
- Big green salad for balance.
- Mexican-style rice on the side for a bigger meal.
- Fresh fruit or a simple cucumber salad to cool things down.
Reader Review: “Layering twice was a game changer. Every chip had toppings and the pan disappeared!”
If you make these Loaded Veggie Nachos, leave a rating and comment. What’s your must-have topping—guacamole, extra jalapeños, or all the salsa?
Print
Loaded Veggie Nachos (Best Ever, Crispy, Party-Perfect)
- Total Time: 27 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Loaded veggie nachos piled high with seasoned beans, melty cheese, roasted peppers, and all the fresh toppings—perfect for game day or an easy vegetarian dinner.
Ingredients
Nachos
– 1 large bag tortilla chips (about 12 ounces)
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can pinto beans, drained and rinsed
– 1 cup corn (canned, drained, or frozen, thawed)
– 1 cup diced bell pepper
– 1/2 cup diced red onion
– 2 cups shredded cheddar or Mexican-blend cheese
– 1 cup shredded Monterey Jack (optional for extra melt)
– 2 tablespoons sliced jalapeños (optional)
Seasoning
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon kosher salt
Fresh toppings
– 1 cup diced tomatoes or pico de gallo
– 1 cup shredded lettuce
– 1/2 cup sour cream
– 1/2 cup guacamole
– 1/4 cup chopped cilantro
– Lime wedges
Instructions
1) Prep. Heat oven to 400°F. Line a large sheet pan with foil for easy cleanup.
2) Season beans. In a bowl, toss black beans, pinto beans, and corn with chili powder, cumin, garlic powder, and salt.
3) Layer. Spread half the chips on the pan. Sprinkle with half the cheese, then half the bean mixture, peppers, and onions. Repeat with remaining chips and toppings.
4) Bake. Bake 10 to 12 minutes, until cheese is melted and chips are hot.
5) Finish. Top with jalapeños (if using), pico, lettuce, sour cream, guacamole, cilantro, and lime.
Notes
– Prevent soggy chips: Add wet toppings after baking.
– Add protein: Add 1 cup cooked sofritas or sautéed mushrooms.
– Make-ahead: Prep toppings and seasoned bean mixture up to 2 days ahead; assemble and bake right before serving.
– Tools: Sheet pan, foil, mixing bowl.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired