My family loves to top the nachos with tangy jalapeños, but you can omit these if you prefer. This super economical, easy dish is made with simple, low-cost ingredients and only takes 25 minutes from start to finish. I find it very low-stress to make and it’s so much fun to serve to my family, who love digging in and sharing this from a communal platter. If you love Mexican, you’ve got to try the bean mixture repurposed for quesadillas, burritos or nachos “bowls”.
What should I put on my vegetarian nachos?
We love the trifecta of tomato and coriander (cilantro) salsa, combined with avocado and sour cream, but there are loads of other sides and toppings you can choose from, such as shredded lettuce, sliced spring onion (scallion), roasted charred broccoli, fresh or chargrilled capsicum (bell pepper), refried beans, spicy sriracha mayonnaise, pickled red onions, sliced radishes or even black olives.
Can I make these vegetarian nachos vegan?
Yes you can! You can buy vegan (plant-based) shredded cheese from most supermarkets, and luckily it still melts! You can also buy vegan (plant-based) sour cream, or you could simply omit this.
Watch how to make Loaded Veggie Nachos
What are some other family-friendly vegetarian dinner ideas?
Roasted Pumpkin Soup, Black Bean Burritos, Creamy Lemon Tortellini, Crispy Sticky Tofu Bowls and Mediterranean Risoni are some of our favourites. No reviews
2 tomatoes, diced 1 red onion, finely diced 1 bunch coriander (cilantro), leaves picked 2 tbsp lime juice ½ tsp salt
To serve
200 g (7 oz) corn chips (roughly 1 cup per person) ½ cup (60 g) freshly grated cheddar, colby or monterey jack (see note 1 to make it vegan) ½ cup (75 g) freshly grated mozzarella (see notes 1 and 2) 1 avocado, mashed ¼ cup (60 g) sour cream (see note 1 to make it vegan) Fresh sliced jalapeños or pickled jalapeños, to serve (optional)
Note 2 – Using a combination of cheddar AND mozzarella means you get a sharp, bold flavour from the cheddar and a gooey, melty texture from the mozzarella, but you can add any cheese you like!
Make ahead:
Bean mixture – Can be made ahead of time (see leftover instructions below). Tomato and coriander salsa – Can be made up to 24 hours ahead of time. Store refrigerated in an airtight container. For best results, do not add the lime juice or salt. Add the lime juice and salt just before serving.
Leftovers:
Assembled vegetarian nachos are best served and eaten immediately. The cooked bean mixture can be refrigerated for up to 3 days, or frozen for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
title: “Vegetarian Nachos Recipe Simple Home Edit” ShowToc: true date: “2024-10-21” author: “Cynthia Griffin”
My family loves to top the nachos with tangy jalapeños, but you can omit these if you prefer. This super economical, easy dish is made with simple, low-cost ingredients and only takes 25 minutes from start to finish. I find it very low-stress to make and it’s so much fun to serve to my family, who love digging in and sharing this from a communal platter. If you love Mexican, you’ve got to try the bean mixture repurposed for quesadillas, burritos or nachos “bowls”.
What should I put on my vegetarian nachos?
We love the trifecta of tomato and coriander (cilantro) salsa, combined with avocado and sour cream, but there are loads of other sides and toppings you can choose from, such as shredded lettuce, sliced spring onion (scallion), roasted charred broccoli, fresh or chargrilled capsicum (bell pepper), refried beans, spicy sriracha mayonnaise, pickled red onions, sliced radishes or even black olives.
Can I make these vegetarian nachos vegan?
Yes you can! You can buy vegan (plant-based) shredded cheese from most supermarkets, and luckily it still melts! You can also buy vegan (plant-based) sour cream, or you could simply omit this.
Watch how to make Loaded Veggie Nachos
What are some other family-friendly vegetarian dinner ideas?
Roasted Pumpkin Soup, Black Bean Burritos, Creamy Lemon Tortellini, Crispy Sticky Tofu Bowls and Mediterranean Risoni are some of our favourites. No reviews
2 tomatoes, diced 1 red onion, finely diced 1 bunch coriander (cilantro), leaves picked 2 tbsp lime juice ½ tsp salt
To serve
200 g (7 oz) corn chips (roughly 1 cup per person) ½ cup (60 g) freshly grated cheddar, colby or monterey jack (see note 1 to make it vegan) ½ cup (75 g) freshly grated mozzarella (see notes 1 and 2) 1 avocado, mashed ¼ cup (60 g) sour cream (see note 1 to make it vegan) Fresh sliced jalapeños or pickled jalapeños, to serve (optional)
Note 2 – Using a combination of cheddar AND mozzarella means you get a sharp, bold flavour from the cheddar and a gooey, melty texture from the mozzarella, but you can add any cheese you like!
Make ahead:
Bean mixture – Can be made ahead of time (see leftover instructions below). Tomato and coriander salsa – Can be made up to 24 hours ahead of time. Store refrigerated in an airtight container. For best results, do not add the lime juice or salt. Add the lime juice and salt just before serving.
Leftovers:
Assembled vegetarian nachos are best served and eaten immediately. The cooked bean mixture can be refrigerated for up to 3 days, or frozen for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.
