The absolute best Vegetarian Nachos I've ever had are sure to be a hit with everyone at the table, from dedicated carnivores to veggie lovers! Perfect for any occasion, this easy-to-make recipe is loaded with flavorful seasoned beans, melty cheese, and fresh nacho toppings!
½teaspoon each:onion powder, garlic powder, and fine sea salt
2tablespoonstomato paste
¼cupvegetable or chicken broth(or water--Note 3)
1can (15 oz.)black beans,drained and rinsed
1can (15 oz.)pinto beans,drained and rinsed
2cupsgrated sharp Cheddar and Monterey Jack cheese(OR just Cheddar) (Note 4)
Favorite nacho toppings: guacamole or ripe avocado, sour cream, limes, cilantro or green onions, cherry tomatoes or pico de gallo, pickled red onions, cotija(Note 5)
PREP: Preheat the oven to 400 degrees F. Drain and rinse the black and pinto beans. Thoroughly shake off excess water and set aside to dry so beans aren't wet.
BAKE CHIPS: Line a sheet pan with parchment paper. Evenly distribute tortilla chips on the pan, minimizing gaps. Bake chips (without toppings) for 5 minutes (keeps 'em crispy!). Remove and set aside.
BEANS: In a medium-sized nonstick pan over medium heat, add olive oil, seasonings, and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant. Pour in vegetable broth, stirring until smooth. Add beans and stir to combine. Remove from heat. Grate the cheese and gently pack it into a measuring cup for an accurate measurement.
BAKE NACHOS: Evenly distribute beans over chips, followed by an even layer of grated cheese. Bake for 9-12 minutes, or until cheese is melted.
MAKE TOPPINGS: While the nachos are baking, prepare toppings. Whisk together 2 tbsp sour cream and 1 tbsp lime juice in a small bowl. Transfer to a bag and cut off the tip.
ENJOY: Once the nachos are out of the oven, drizzle the sour cream sauce on top. Add diced avocado or guac on top (I add guac to a bag, cut off the tip, and pipe over nachos). Sprinkle with chopped green onions and/or cilantro. Add any other toppings you'd like. Work quickly, add the toppings, and serve immediately. Nachos are the very best right out of the oven!
Video
Notes
Note 1: Chips: Use thicker chips to prevent sogginess. Use 8 oz (not an entire bag) to ensure the right ratio of chips to toppings.Note 2: Ground chili powder: Not to be confused with chilli powder. We use McCormick® chili powder. If you'd like less heat, add slowly and to taste.Note 3: Broth: Use vegetable broth if you're strictly vegetarian or chicken broth if you're just wanting some vegetable nachos and aren't vegetarian! In a pinch, just use water; it'll do the trick!Note 4: Cheese: We like a combo of 1 cup sharp Cheddar and 1 cup Monterey Jack best on these nachos. Be sure to freshly grate the cheese so the nachos don't end up greasy. Gently pack cheese in the measuring cups to get an accurate amount of cheese. Sharp Cheddar has a lot more flavor than mild Cheddar-- which is why we recommend that here!Note 5: Toppings: Our "must-have" toppings are the sour cream drizzle (2 tbsp sour cream whisked with 1 tbsp lime juice), a diced ripe avocado or guac, green onions or cilantro, and some diced cherry tomatoes or pico. Add your favorites! Prep the toppings while the nachos bake so they're ready to go when the nachos are finished baking. For a "how to" on making quick pickled red onions, see the "quick tip" in the blog post.