Vegan Loaded Nachos
Crisp tortilla chips topped with black beans, corn, peppers, avocado, and salsa. A fast vegan party snack or casual meatless dinner.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeLoaded nachos are a shareable baked snack made with tortilla chips and layered toppings. This vegan version keeps the familiar Tex-Mex style, using black beans, corn, peppers, salsa, avocado, and nutritional yeast for a savory finish.
This version works because the bean and vegetable topping is drained and briefly cooked before baking, so the chips stay crisp instead of turning soggy. Use a sturdy, thick-cut tortilla chip, and spread everything in an even layer so every serving gets toppings.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1/2 medium red onion, finely diced
- 1 medium bell pepper, diced
- 1 cup (165 g) corn kernels, thawed if frozen
- 1 can (15 oz/425 g) black beans, drained and rinsed
- 1 tsp ground cumin
- 1/2 tsp kosher salt, plus more to taste
- 8 oz (225 g) sturdy tortilla chips
- 1/4 cup (15 g) nutritional yeast
- 1 cup (240 g) salsa, for serving
- 1 medium avocado, diced
- 1 small jalapeño, thinly sliced (optional)
- 1/4 cup (10 g) chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a large baking sheet or ovenproof platter with parchment or foil for easier cleanup.
- 2
Heat the olive oil in a skillet over medium heat. Add the red onion and bell pepper and cook, stirring often, until slightly softened but not browned, 3-4 minutes.
- 3
Stir in the corn, black beans, ground cumin, and salt. Cook for 2-3 minutes, until the beans are hot and any excess moisture has evaporated; the mixture should look warm and fairly dry, not wet.
- 4
Spread the tortilla chips in an even layer on the prepared baking sheet. Spoon the bean and vegetable mixture over the chips, aiming for even coverage so the center is not overloaded.
- 5
Sprinkle the nutritional yeast over the top. Bake until the chips smell toasty and the topping is heated through, 5-6 minutes.
- 6
Remove from the oven and immediately scatter over the avocado, jalapeño if using, and cilantro. Serve right away with salsa and lime wedges for squeezing over the top.
- 7
If you want a cleaner platter for serving, transfer the nachos with a wide spatula while still hot. Eat immediately, while the chips are crisp and the toppings are warm.
Tips for the Best Vegan Loaded Nachos
- Use thick, restaurant-style tortilla chips; thin chips soften quickly under the toppings.
- Drain the beans well and cook off excess moisture in the skillet so the nachos stay crisp.
- For more heat, add the jalapeño before baking; for a fresher, milder bite, add it after baking.
- You can swap black beans for pinto beans, or use fire-roasted frozen corn for more smoky flavor.
- To make them more filling, serve with vegan sour cream or guacamole on the side rather than piling on extra wet toppings before baking.
Storage and Reheating
These nachos are best eaten as soon as they are baked. If you have leftovers, refrigerate them for up to 1 day, but expect the chips to soften. Reheat on a sheet pan at 375°F (190°C) for 5-7 minutes to re-crisp slightly, then add fresh avocado and cilantro after reheating.
Frequently Asked Questions
Can I make vegan loaded nachos ahead of time?
You can prep the bean and vegetable topping up to 2 days ahead and refrigerate it. Assemble and bake just before serving so the chips stay crisp.
Why did my nachos turn soggy?
Usually the topping was too wet or piled on too heavily. Drain the beans well, cook off excess moisture, and keep the chips in a single even layer.
What can I use instead of nutritional yeast?
You can leave it out, or use a small amount of store-bought vegan shredded cheese if you prefer. Nutritional yeast adds savory flavor, but the nachos will still work without it.
Can I add more vegetables to these nachos?
Yes. Diced zucchini, scallions, or chopped tomatoes can work, but cook watery vegetables first and add fresh tomatoes after baking to avoid soggy chips.
Quick Info
Prep Time
15 min
Cook Time
12 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
