Making loaded veggie nachos at home is so easy! They’re topped with seasoned pinto beans, easily customized ingredients and are baked in a cast iron skillet (or sheet pan!) in just 30 minutes — perfect for parties or dinner!
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I have to admit that nachos are one of my top ten foods. Not only are they completely delicious, they’re also very customizable and so easy to make.
These veggie nachos are made in the oven in a cast iron skillet. If you don’t have a skillet, don’t worry. You can easily make these on a sheet pan or in a casserole dish.
I like to use a skillet because the skillet itself is a great serving dish. Like I said, this one is great for a crowd!
Ingredients and topping ideas
There’s three main components to nachos: the chips, the cheese and the toppings.
Chips: Let’s be honest, any tortilla chip will do. I like to keep things classic with yellow toritlla chips, but blue or even bean-based chips will work.
Cheese: Shredded Monterey jack cheese is my go-to, but shredded cheddar also works well (that’s the kind I used in the photos).
Pinto beans: The beans are seasoned with a few spices so that they are nutritious and flavorful. All you have to do is throw a can of pinto beans (with liquid) on the stove with a few spices. Simmer for 10 minutes to allow flavors to meld. I use a slotted spoon to remove beans from the pan so that any remaining liquid stays put.
Other toppings: Finely chop the green pepper and red onion so that it disperses well over the chips. We’ll also add shredded kale, sweet corn, salsa, plain Greek yogurt or sour cream, cilantro, and jalapenos. Other ideas include black olives, pickled jalapenos, and guacamole or sliced avocado.
How to make nachos in the oven
It’s all about the layers! We’ll start by layering tortilla chips evenly across a 12″ cast iron skillet. Try not to overlap the chips too much.
Note: If using a casserole dish or baking sheet, line with parchment paper before adding the chips. This will prevent the cheese and toppings from burning onto the dish.
Sprinkle half of the cheese and beans on the chips. If your pan is too small you can make three layers of chips/cheese/beans.
This is where you get to decide whether you want fresh or cooked peppers and onions. You can add these ingredients to the tortilla chips before baking for milder red onion and spice.
After about 10 minutes the cheese should be melted and bubbling.
Leftovers and reheating
This recipe makes about 5 servings of nachos. Leftovers can be refrigerated and reheated, but the quality will diminish a bit.
Refrigerate leftovers in the same dish they’re baked in or transfer to a storage container. Keeps for 2-3 days.
When reheating, make sure that the tortilla chips are very evenly layered because any overlapping chips may get soggy instead of crisping up.
I reheat leftovers in my cast iron skillet or on a small sheet pan at 350 degrees for about 10 minutes. Add an extra sprinkle of cheese before reheating if you want freshly melted cheese.
Looking for similar recipes? You might like these:
- Vegetarian Lentil Tacos
- Black Bean Enchiladas
- Black Bean Quinoa Casserole
- Vegetarian Black Bean Enchilada Casserole
- Burrito Bowls with Taco-Seasoned Tempeh
Loaded Veggie Nachos
- 1 can (15 ounces) pinto beans
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 ounces tortilla chips
- 1 and 1/2 cups shredded Montery jack or cheddar cheese
- 1 cup kale finely shredded
- 1 medium green bell pepper finely chopped
- 1/2 medium red onion finely chopped
- 1 medium jalapeno sliced (spicy) or finely chopped (less spicy)
- 1/2 cup frozen sweet corn thawed
- 2 tablespoons chopped cilantro
- 1/2 cup salsa of choice
- 2 tablespoons plain Greek yogurt or sour cream
- 1 medium lime cut into wedges
- Preheat the oven to 350 degrees F.
- In a medium sauce pot, combine pinto beans (with liquid), cumin, chili powder, garlic powder and salt. Bring to a simmer over medium heat. Simmer for 10 minutes, or until flavors are melded. Add a splash of water if the liquid evaporates too quickly.
- While the beans are simmering, prep the nacho toppings.
- Evenly layer half of the tortilla chips in a 12" cast iron skillet or parchment paper lined sheet pan. Sprinkle chips with half of the shredded cheese. Using a slotted spoon (this will allow any excess cooking liquid to drain), sprinkle on half of the pinto beans. Add kale, chopped bell pepper, onion and jalapeno to each layer now if you don't want them to be raw. Add another layer of chips, cheese and pinto beans.
- Bake at 350 degrees for 10 minutes, or until cheese is melted. Remove from the oven and sprinkle with kale, red onion, bell pepper, jalapeno, sweet corn, and cilantro. Add dollops of Greek yogurt and salsa. Serve immediately with a squeeze of fresh lime juice.