Loaded veggie nachos are a crowd-pleasing party dish or a hearty comfort food. These nachos are loaded with tasty vegetables and melted cheese, then topped with an avocado dip and salsa. They're also a great way to use up any leftover veggies you have in the fridge.
The majority of the ingredients for this recipe are commonly found in most households. However, avocado dip and pickled jalapenos might not be readily available in some homes. You can easily find these in the dips or international foods aisle at your local supermarket. If you prefer a fresh alternative, you could also buy avocados and jalapenos to make your own dip and pickled jalapenos.
Loaded Veggie Nachos Ingredients
tortilla chips: The base of any nachos dish. They add a crispy texture.
pinto beans: These are added for protein. You could also use black beans.
cheddar cheese: Adds a sharp flavor to the nachos. It melts well, making it perfect for nachos.
monterey jack cheese: This cheese is mild, creamy, and melts easily.
red bell pepper: Adds a sweet, slightly tangy flavor and a bit of crunch.
feta cheese: Its crumbly texture and tangy flavor add depth to the nachos.
jalapenos: These add a kick of heat to the nachos.
avocado dip: This creamy dip adds a nice contrast to the spicy and tangy flavors in the nachos.
green onions: These add a mild, sweet onion flavor and a pop of color.
radishes: Their slight peppery taste and crunch add another layer of flavor.
cilantro: This herb adds a fresh, citrusy flavor.
salsa: Adds spice and tanginess to balance out the other flavors.
One reader, Jone Sutter says:
These loaded veggie nachos were a hit at my last gathering! The combination of flavors and textures was a real crowd-pleaser. The avocado dip added a creamy touch, and the fresh veggies made it feel healthy. I'll definitely be making this recipe again!
Techniques Required for Making Loaded Veggie Nachos
How to prepare the avocado dip: Mash ripe avocados in a bowl and mix in some lime juice, salt, and pepper to taste. For added flavor, you can also add minced garlic, diced tomatoes, and chopped cilantro.
How to slice the red bell pepper: Cut the red bell pepper in half, remove the seeds and stem, then slice it into thin strips.
How to chop the green onions: Trim off the roots and any wilted parts, then slice the green onions into thin rounds, including the white and light green parts.
How to slice the radishes: Trim off the ends of the radishes, then slice them into thin rounds.
How to make the salsa: Combine diced tomatoes, diced onions, minced jalapeños, chopped cilantro, lime juice, and salt in a bowl. Mix well and let it sit for a few minutes to allow the flavors to meld.
How to pickled jalapeños: Slice the jalapeños into thin rounds and place them in a jar. In a saucepan, combine equal parts water and vinegar, a pinch of salt, and a pinch of sugar. Bring the mixture to a boil, then pour it over the jalapeños in the jar. Let it cool before using.
How To Make Loaded Veggie Nachos
Make yourself an addicting classic Mexican dish with our Loaded Veggie Nachos Recipe! Indulge in crispy tortilla chips topped with cheeses and veggies.
Serves:
Ingredients
- 8oztortilla chipssturdy
- 15ozpinto beans(1 can) rinsed and drained, or 1 ½ cups cooked pinto beans
- 4ozcheddar cheeseshredded
- 4ozMonterey Jack cheeseshredded, or additional cheddar
- 1mediumred bell pepperfinely chopped
- ⅓ cupfeta cheesecrumbled
- jalapeñospickled, to taste
- avocado dipthinned with water until it reaches a drizzly consistency, or guacamole
- ⅓ cupgreen onionschopped
- 2radisheschopped
- 2tbspcilantrochopped
- salsa
Instructions
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
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Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
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Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the shredded cheese, bell pepper, crumbled feta, and pickled jalapeños.
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Bake until the cheese is melted and bubbling, about 9 to 13 minutes. Remove the nachos from the oven and set aside.
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While the nachos are baking, make the avocado sauce and prepare the garnishes.
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Once the nachos are out of the oven, drizzle avocado sauce on top.
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Sprinkle the nachos with chopped green onion, radish, and cilantro. Serve immediately with salsa on the side.
Recipe Notes
Serve any excess avocado sauce on the side. If using guacamole instead of avocado sauce, dollop the guacamole over the nachos like polka dots.
Nutrition
- Calories: 1015.89kcal
- Fat: 53.60g
- Saturated Fat: 30.94g
- Trans Fat: 0.25g
- Monounsaturated Fat: 13.62g
- Polyunsaturated Fat: 5.18g
- Carbohydrates: 85.00g
- Fiber: 15.85g
- Sugar: 11.48g
- Protein: 50.23g
- Cholesterol: 169.60mg
- Sodium: 1754.80mg
- Calcium: 1202.07mg
- Potassium: 1516.72mg
- Iron: 6.82mg
- Vitamin A: 359.91µg
- Vitamin C: 49.27mg
Technique Tip for Preparing Loaded Veggie Nachos
To ensure your nachos are evenly loaded and each chip gets a good amount of toppings, layer your ingredients. Start with a layer of chips, then add a layer of beans and cheese, followed by another layer of chips and another layer of toppings. This way, you won't end up with a pile of plain chips at the bottom.
Time-Saving Tips for Preparing Veggie Nachos
Prep ahead: Chop vegetables and grate cheese in advance to save time during the assembly process.
Use canned beans: Opt for canned pinto beans to skip the soaking and cooking process, saving time without sacrificing flavor.
Batch make avocado sauce: Prepare a larger batch of avocado sauce and store it in the refrigerator for future use in other dishes.
Invest in a good quality grater: A high-quality grater can make shredding cheese and vegetables quicker and more efficient.
Organize ingredients: Arrange all ingredients and toppings in an assembly line to streamline the process of topping the nachos.
Pre-cut toppings: Pre-cut vegetables and toppings in advance to minimize prep time when assembling the nachos.
Use pre-made salsa: Save time by using store-bought salsa instead of making it from scratch.
Prep in stages: Break down the recipe into stages and prepare components ahead of time to make the process more manageable.
Substitute Ingredients For Loaded Veggie Nachos Recipe
tortilla chips - Substitute with plantain chips: Plantain chips provide a similar crunch and can hold up well under the toppings.
pinto beans - Substitute with black beans: Black beans have a similar texture and flavor, and they work well in nachos.
cheddar cheese - Substitute with pepper jack cheese: Pepper jack cheese adds a bit of spice and a different flavor profile to the nachos.
monterey jack cheese - Substitute with queso fresco: Queso fresco has a crumbly texture and a mild, slightly tangy flavor that complements the other ingredients.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers offer a slightly sweeter flavor and add a pop of color to the nachos.
feta cheese - Substitute with cotija cheese: Cotija cheese has a similar crumbly texture and salty flavor that works well in Mexican-inspired dishes.
jalapenos - Substitute with serrano peppers: Serrano peppers provide a similar level of heat and flavor to jalapenos, but with a slightly fruitier taste.
avocado dip - Substitute with guacamole: Guacamole offers a creamy, flavorful alternative to avocado dip and adds richness to the nachos.
green onions - Substitute with chives: Chives have a mild onion flavor and can provide a similar garnish for the nachos.
radishes - Substitute with jicama: Jicama offers a similar crunchy texture and a slightly sweet, nutty flavor that complements the other ingredients.
cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous flavor similar to cilantro for those who do not enjoy the taste of cilantro.
salsa - Substitute with pico de gallo: Pico de gallo offers a fresh, chunky alternative to salsa and adds a burst of flavor to the nachos.
Presentation Ideas for Loaded Veggie Nachos
Layer the tortilla chips: Start by arranging the tortilla chips in an organized and visually appealing manner on the plate, ensuring each chip is visible and accessible for the diner.
Artfully arrange the pinto beans: Carefully place the pinto beans on top of the tortilla chips, ensuring an even distribution and creating a visually appealing base for the nachos.
Melt the cheddar and monterey jack cheese to perfection: Gently melt the cheddar and monterey jack cheese, ensuring it cascades over the beans and chips, creating a mouthwatering and indulgent presentation.
Garnish with vibrant red bell peppers: Strategically place the vibrant red bell peppers on top of the melted cheese, adding a pop of color and freshness to the dish.
Sprinkle with crumbled feta and pickled jalapeños: Delicately sprinkle the crumbled feta and pickled jalapeños over the nachos, adding a burst of flavor and texture to the dish.
Drizzle with avocado sauce: Carefully drizzle the avocado sauce over the nachos, creating an elegant and appetizing presentation that enhances the overall flavor profile.
Top with a sprinkle of green onions, radish, and cilantro: Add a finishing touch by sprinkling the green onions, radish, and cilantro over the nachos, elevating the visual appeal and providing a fresh, aromatic element to the dish.
Serve with a side of vibrant salsa: Present the loaded veggie nachos with a side of vibrant salsa, adding a pop of color and a zesty flavor component to the overall presentation.
Storing and Freezing Loaded Veggie Nachos
- For the best quality, I recommend enjoying your loaded veggie nachos immediately after baking. The tortilla chips will start to get soggy the longer they sit with the toppings.
- However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, place the nachos on a baking sheet and bake at 300°F (150°C) for about 10 minutes, or until heated through and the cheese is melted again.
- If you want to freeze the nachos, I suggest freezing the toppings separately from the chips. Place the toppings (excluding the avocado sauce, green onions, radishes, and cilantro) in a freezer-safe container or bag and freeze for up to 2 months.
- When ready to serve, thaw the toppings in the refrigerator overnight, then assemble the nachos with fresh tortilla chips and bake as directed in the recipe. Add the fresh toppings after baking.
- The avocado sauce is best made fresh, as it may brown and change texture when frozen. If you have leftover sauce, store it in an airtight container in the refrigerator for up to 2 days.
How To Reheat Leftover Loaded Veggie Nachos
Preheat your oven to 300°F (150°C). Spread the leftover nachos evenly on a baking sheet lined with parchment paper. Place the sheet in the oven and bake for 5-10 minutes, or until the cheese is melted and the chips are crispy again. Keep a close eye on them to prevent burning.
If you have a toaster oven, you can use it to reheat smaller portions of nachos. Set the toaster oven to 300°F (150°C) and place the nachos on the toaster oven tray. Heat for 3-5 minutes, or until the cheese is melted and the chips are crispy.
For a quick and easy method, you can use your microwave. Place the leftover nachos on a microwave-safe plate and heat them in 30-second intervals, stirring in between, until the cheese is melted and the nachos are heated through. Be aware that the chips may become slightly soggy using this method.
If you have an air fryer, you can use it to reheat your nachos and maintain their crispiness. Set the air fryer to 350°F (175°C) and place the nachos in the basket. Heat for 2-3 minutes, or until the cheese is melted and the chips are crispy.
For a stovetop method, heat a non-stick skillet over medium heat. Add the leftover nachos to the skillet and cover with a lid. Heat for 3-5 minutes, or until the cheese is melted and the nachos are heated through. This method helps to retain some of the crispiness of the chips.
Random Fact About Loaded Veggie Nachos
The loaded veggie nachos recipe is a versatile dish that can be customized to suit different dietary preferences. Whether you're a vegetarian, a cheese lover, or someone who enjoys a bit of heat, these nachos can be adapted to your liking. It's a great way to incorporate a variety of vegetables and legumes into a tasty and satisfying snack or meal.
Is Making Loaded Veggie Nachos at Home Cost-Effective?
This loaded veggie nachos recipe is highly cost-effective for a household. The combination of affordable ingredients like pinto beans, cheddar and monterey jack cheese, and seasonal vegetables makes it a budget-friendly option. The versatility of the recipe allows for customization based on available ingredients, reducing potential waste. The approximate cost for a household of 4 people is around $15-$20, making it an economical choice. The overall verdict for this recipe is 9/10, given its affordability, nutritional value, and delicious flavors.
Are Loaded Veggie Nachos Healthy or Unhealthy?
The loaded veggie nachos recipe is a mix of healthy and unhealthy ingredients. While it includes nutritious elements like beans, vegetables, and avocado, it also contains a significant amount of cheese and tortilla chips, which are high in fat and calories. The recipe's reliance on processed ingredients like store-bought tortilla chips and pickled jalapeños further detracts from its overall healthiness.
However, there are several ways to make this recipe healthier:
- Swap regular tortilla chips for whole-grain or baked varieties to increase fiber content and reduce fat
- Reduce the amount of cheese used or opt for low-fat or vegan cheese alternatives
- Include a greater variety of vegetables, such as diced tomatoes, corn, and lettuce, to boost the nutrient content
- Make your own pickled jalapeños to control the sodium content
- Use Greek yogurt instead of sour cream for a protein-rich, lower-fat topping
- Serve the nachos with homemade salsa or guacamole to avoid added sugars and preservatives found in store-bought options
By incorporating these changes, you can transform the loaded veggie nachos into a more balanced and nutritious meal that still satisfies your cravings for a flavorful and comforting dish.
Editor's Opinion on This Loaded Veggie Nachos Recipe
This loaded veggie nachos recipe is a delightful combination of flavors and textures. The blend of cheddar and Monterey Jack cheeses creates a gooey, savory base for the pinto beans, red bell pepper, and zesty jalapeños. The addition of creamy avocado dip and tangy feta cheese adds a luxurious touch, while the fresh garnishes of green onions, radishes, and cilantro provide a burst of color and freshness. The recipe is well-balanced and offers a satisfying, indulgent twist on classic nachos. It's perfect for sharing with friends or enjoying as a flavorful snack.
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