Veggie Nachos
These veggie nachos offer a healthier version of this classic party snack without compromising flavor. They also rely on basic ingredients for less fuss.
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Nachos are one of the ultimate party and comfort snacks (at least stateside). They make convenient and much-lauded appearances at Super Bowl parties, birthday celebrations, Fourth of July gatherings, and cozy Friday nights when you just want to curl up to a good movie and a hearty indulgence.
There are meat-laden nachos, cheese-laden nachos, every-topping-you-can-imagine nachos, and veggie nachos like these. A bit healthier than some other versions, mine is no less deliciously satisfying. These come courtesy of my brother-in-law who made them when my mom was visiting him in Florida one year. She loved them, and I made them (I basically just added an extra pepper and some scallions.)
Because of the limited ingredients in these veggie nachos recipe, there’s a good chance you may already have everything you need, but feel free to amp them up by adding diced avocado, red salsa, salsa verde, sour cream, cilantro (I’m personally not a fan of cilantro, but you go for it!), etc.
Why You’ll Love These Veggie Nachos
- You might already have all–or most–ingredients: This recipe relies on basic yet flavorful ingredients for simplicity.
- It’s essentially a no-fail recipe: You can swap out ingredients for whatever you like. You can also add more beans, fewer onions, etc., based on your preferences. As long as the nachos are covered in ingredients you like, you can’t go wrong!
- They’re a healthier alternative to meat-laden nachos: If you’re a vegetarian or just want to limit your meat consumption, these veggie nachos are the perfect snack.
Ingredients You’ll Need
- Extra Virgin Olive Oil: Make sure to use extra virgin for more flavor.
- Red Bell Peppers: Feel free to use orange, yellow, or green bell peppers, or a mix.
- Yellow Onion: Any onions you have on hand will work.
- Blue Corn Tortilla Chips: You can use yellow, but the blue color looks really pretty here.
- Black Beans: You can also use pinto beans.
- White Cheddar Cheese: Yellow cheddar will work, too.
- Scallions: Don’t skimp on the flavor scallions provide!
See the recipe card below for more information on ingredients and quantities.
How to Make Veggie Nachos
- Cook the peppers and onions: Cook them in a pan until they’re soft and translucent.
- Prepare the nachos: Spread half the corn chips on a large sheet pan. Top with half the peppers and onions, half the black beans, and half the cheddar cheese.
- Repeat: Repeat the process above with the remaining ingredients (remaining half of corn chips, remaining half of peppers and onions, remaining half of black beans, and remaining half of cheddar cheese).
- Cook the nachos: Cook the nachos in the oven until the cheese fully melts, about 5 to 7 minutes.
- Finish: Top the finished nachos with lots of chopped fresh scallions.
Pro Tips
Layer the chips on the sheet pan: Layering half the corn chips and topping them with half the cheese before adding a second layer helps ensure that every chip can mingle with some cheese.
Purchase cheese that’s already shredded or grate it yourself in advance: This will significantly shorten the time it takes to make these nachos.
Cook the peppers and onions beforehand: This will make preparing the nachos even easier because the peppers and onions will be ready to go.
Suggestions for Variations and Substitutions
- Use any tortilla chips you like, including yellow corn.
- Replace the red bell peppers with green, or use a combination, including yellow and orange.
- Other good cheese options are yellow cheddar, Monterrey Jack, or a Mexican blend.
- Go crazy with the toppings: Diced avocado, sour cream, and salsa are just some suggestions.
Recipe FAQs
Blue corn is actually the same as yellow corn, except it has high levels of anthocyanins, which give it its blue color. This also means blue corn has more nutrients than yellow.
They taste similar to yellow corn tortilla chips but possess a more robust flavor. Common descriptions are “earthy” and “nutty.”
Storage
Refrigerator
Although these nachos taste best fresh, you can store any leftovers in aluminum foil and reheat them on an aluminum sheet pan at 350℉ until warmed through and crispy. Some nachos may not crisp fully, but they’ll still be good.
Freezer
I don’t recommend freezing nachos. They’ll turn soggy and won’t taste good at all.
More Quick Recipes
If you love this recipe, I’d appreciate it if you could take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Veggie Nachos
Ingredients
For the Peppers and Onions
- 2 tablespoons extra virgin olive oil
- 2 red bell peppers, thinly sliced julienne
- ½ yellow onion, peeled and sliced julienne
- ¼ teaspoon kosher salt
- Freshly ground black pepper
For the Nachos
- 8 cups blue corn tortilla chips
- ½ 15 ounce can black beans, drained and rinsed
- 8 ounces white cheddar, shredded
- 2 to 3 scallions, sliced (green parts only)
Instructions
- For the peppers and onions, heat the olive oil in a large sautée pan on medium-low to medium heat. Add the peppers and cook for about 10 minutes, stirring occasionally. Add the onions, salt, and pepper and cook, with the peppers, for about another 20 minutes, until they're both soft. Remove the pan from the heat.2 tablespoons extra virgin olive oil; 2 red bell peppers, thinly sliced julienne; ½ yellow onion, peeled and sliced julienne; ¼ kosher salt; freshly ground black pepper
- Preheat the oven to 350℉.For the nachos, spread half the corn chips onto a large sheet pan. Top with half the cooked peppers and onions, half the black beans, and half the cheddar.½ corn chips, ½ cooked peppers and onions; ½ black beans, drained and rinsed; ½ white cheddar, shredded
- Repeat the process above with the rest of the ingredients, layering the remaining corn chips, peppers and onions, black beans, and cheddar.½ corn chips, ½ cooked peppers and onions; ½ black beans, drained and rinsed; ½ white cheddar, shredded
- Place the pan on the bottom rack of the oven and bake the nachos until the cheese melts, about 5 to 7 minutes. Remove the pan and top with the sliced scallions. Enjoy!
