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 snacks (at least stateside). They make much-lauded appearances at Super Bowl parties, birthday celebrations, Fourth of July gatherings, and cozy Friday nights when you just want to curl up with a good movie and some indulgence.
There are meat-laden nachos, cheese-laden nachos, every-topping-you-can-imagine nachos, and veggie nachos like these. Although a bit healthier than some other versions, mine are no less satisfying. But they’re not really mine. They 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 (all I did was add an extra pepper and some scallions.)
Because of the limited ingredients in these veggie nachos, there’s a good chance you already have everything you need, but feel free to amp up these nachos by adding diced avocado, red salsa, salsa verde, sour cream, cilantro, 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.
Key Ingredients
- Blue Corn Tortilla Chips: These give the nachos an earthy flavor and a beautiful color.
- White Cheddar Cheese: These nachos are partly about the visual, and white cheddar contrasts wonderfully with the vibrant blue-purple color of the tortilla chips.
- Scallions: Scallions provide even more color contrast and a bright, fresh flavor.
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
- 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.
Variations & 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.
-Use any onion you like or have on hand.
-Use pinto beans in place of black beans.
-Other good cheese options are yellow cheddar, Monterrey Jack, or a Mexican cheese 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: Store any leftovers in aluminum foil and keep in the fridge.
Freezer: I don’t recommend freezing nachos. They’ll turn soggy and won’t taste good at all.
Reheat: Reheat the nachos on an aluminum sheet pan at 350℉ until warmed through and crispy. Some nachos may not crisp fully, but they’ll still taste good.
More Quick Recipes
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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
- 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
- 3 scallions sliced (green and some white parts OK)
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 oil2 sliced julienne red bell peppers½ sliced yellow onion ¼ teaspoon kosher saltGround black pepper
- Preheat the oven to 350℉.Spread the corn chips onto a large sheet pan. Add the remaining ingredients and toss everything together, ensuring even distribution.8 cups blue corn tortilla chips½ 15 ounce can black beans8 ounces shredded white cheddarCooked peppers and onions
- 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!3 sliced green and white scallions
