Level up your snack time with these tasty Vegan Loaded Nachos! Topped with homemade refried beans, fresh Pico de Gallo, and melty dairy-free cheese, this satisfying meatless nachos recipe is ready in just 30 minutes. Perfect for satisfying your Mexican food cravings!
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What are Nachos
Nachos can be served as an appetizer, snack, or even as a main course, depending on how many toppings are used and how hearty the portions are. Whether enjoyed at a casual gathering or as a quick meal, nachos are a versatile and satisfying option that can be tailored to suit different tastes and occasions. You might have also had it at Taco Bell restaurant!
Nachos are a popular Mexican-inspired dish that typically consists of tortilla chips topped with melted cheese sauce. Sometimes a few additional toppings like jalapeños, salsa, or guacamole. The focus is more on the tortilla chips and cheese, Nachos can be served as an appetizer, snack, breakfast, or even a main course, depending on the toppings and portions.
Origin of Nachos
It's said that a chef named Ignacio Anaya from Piedras Negras, Mexico invented Nachos from ingredients he had to serve a group of customers who arrived at the Victory Club restaurant after closing. He made a loaded nachos recipe using fried corn tortilla chips, cheese, and jalapeños.
What are Fully Loaded Nachos
Fully loaded nachos take the classic dish to a more indulgent and satisfying level by piling on a variety of flavorful nacho toppings. Beyond the basics of cheese and jalapeños, loaded nachos recipes often include hearty ingredients like beans, seasoned meat (such as ground beef or chicken), tangy sour cream, creamy guacamole, fresh tomatoes, onions, olives, and occasionally extra sauces like queso or hot sauce. The result is a rich, flavorful dish that's more substantial.
Vegan Loaded Nachos
Vegan Loaded Nachos are a plant-based twist on the classic fully loaded nachos, offering all the flavor and indulgence without any animal products. Mexican nachos start with crispy tortilla chips at the base, topped with a variety of vegan-friendly ingredients like dairy-free cheese sauce, homemade refried beans, and zesty Pico de Gallo. I call it a Taco Bell Copycat recipe with no meat and no real cheese!
These homemade dairy-free nachos are a delicious combination of salty, spicy, tangy, and cheesy flavors (similar to the Indian Chaat), creating a satisfying and hearty dish that's perfect for snacking, sharing, or even serving as a main course. My fully loaded vegan nachos recipe captures the essence of traditional nachos while catering to a plant-based lifestyle. That makes it a great option for anyone looking to enjoy a flavorful and indulgent meal without animal products.
Why make this
- Vegan, soy-free, and gluten-free
- Crowd-favorite appetizer
- Very delicious
- The recipe is very customizable
- Simple, easy, and quick to make
🧾 Ingredients Needed
Tortilla chips - I use vegan and gluten-free tortilla chips in this vegan nachos recipe. Opt for a thick, sturdy, crisp variety, and always check the label to ensure they don't contain lard, though most store-bought options are typically vegan.
Veggies - Add fresh veggies like Roma, cherry, or grape tomatoes, onions, and sweetcorn for a flavorful crunch.
Tomato puree, sauce, or paste - Essential for making refried beans, it adds tanginess and a rich red color.
Beans - I use canned red kidney beans, but you can choose any bean variety in this vegan nachos recipe. For a more traditional approach, use dry beans; just be sure to soak and cook them beforehand.
Spices - Season with mixed herbs, red pepper flakes, Mexican seasoning, paprika, coriander powder, and cumin powder for a well-rounded flavor profile to your homemade nachos.
Aromatics - Enhance the dish with ginger paste, garlic paste, jalapeño, lemon juice, and cilantro to add depth and freshness.
Vegan nacho cheese - For a cheesy nacho experience, use Plant-Based Pourable Cheese Sauce from Miyokos or Daiya. If using other brands, then ensure the vegan cheese melts well, or make your vegan nachos cheese sauce. You can use this cheese sauce to also make Vegan Garlic Bread and Scalloped Potatoes. You'll also need dairy-free cheddar cheese to complete the dish.
How To Make It 🔪
To prepare the Pico de Gallo Salsa
- Add chopped onion to a bowl.
- Then add chopped tomatoes to the bowl.
- Now add the boiled corn and minced jalapeno. You can also add chopped bell peppers at this point.
- Add paprika, salt, and pepper.
- Then add the chopped cilantro and lemon juice.
- Mix it all. Taste and adjust the seasonings as required. Pico de gallo salsa is ready.
To make the Refried Beans Sauce
- Heat oil in a pan. Fry ginger paste, and garlic paste till the raw smell goes away. This could take 1-2 minutes.
- Add the chopped onions. Saute till they turn translucent. This could take 2-3 minutes.
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- Then add the Mexican seasoning, paprika, cumin powder, and coriander powder. Add a tablespoon of water to prevent the spices from burning. Mix and cook for 30 seconds.
- Add the tomato puree, salt, and sugar. Cook for 2-3 minutes.
- Drain and rinse the red kidney beans and then add them to the pan. Add water and cook for 4-5 minutes.
- Mash them lightly using the back of the spoon or a potato masher, as it cooks. The refried bean sauce is ready. Take the pan off the flame and bring it to room temperature.
Steps to Layer Nachos
- On a baking tray or a sheet pan, add a layer of tortilla chips. Chef tip - For a mess-free option, cover the tray with parchment paper and then layer the corn chips.
- Drizzle half the vegan nachos cheese sauce all over it.
- Sprinkle red pepper flakes and mixed herbs on top.
- Add a layer of the bean mixture on top.
- Then add a layer of Pico de gallo salsa on top. I like to leave no chip un-topped. So layer the nacho toppings generously. Chef tip - Repeat these steps and add another layer of chips, sauce, and salsa if you like.
- Sprinkle vegan nachos cheese, the remaining vegan cheese sauce, sliced jalapeno or pickled jalapenos, and cilantro on top. Bake at 350 degrees F for 5 minutes and then broil for 30 seconds or a minute (or till the cheese melts). Alternatively, you can also Air-Fry these Mexican Cheese Nachos at 350 degrees F for 5 minutes.
🍽 Serving Suggestions
Drizzle fresh lemon juice on top for a burst of citrusy flavor. Serve these loaded nachos straight from the baking tray or sheet pan for a casual, no-fuss presentation. Pair vegan nachos with hot sauce or guacamole on the side for extra zest. Baked nachos can be served as an appetizer, snack, breakfast, or even a main course, depending on the toppings and portions.
If you're in the mood for a hearty meal, enjoy these loaded vegan nachos for dinner-they're filling enough to satisfy on their own. For a complete meal, pair them with soups like Tomato Soup, Broccoli Soup, Minestrone Soup, or Lentil Soup. If you prefer a lighter side, a simple Chickpea Salad, Tomato Salad, or Cucumber Salad makes a refreshing complement. It also pairs well with Air Fried Garlic Bread!
These Vegan Nachos are perfect for Game Day, Cinco de Mayo, parties, board game nights, family brunches, potlucks, or baby showers. They're also a hit at festive occasions like Diwali, Thanksgiving, Christmas, Holi, or any other celebration where you want to serve a crowd-pleasing, plant-based Mexican dish.
Best Toppings for Vegan Nachos
Elevate your vegan nachos with a variety of delicious toppings. Consider using Kite Hill Queso or Primal Foods Vegan Queso for a cheesy kick. Add avocado, guacamole, vegan sour cream, or dairy-free yogurt for creaminess. For heartier toppings, try jackfruit, cooked lentils, seasoned plant-based meat alternatives like Beyond or Impossible Grounds, vegan taco meat like walnut meat, TVP, chorizo soy curl crumbles, fried tempeh crumbles, or crumbled tofu.
Enhance the flavor with black beans, chickpeas, or any other bean variety. For a fresh crunch, include lettuce, pickled onions, olives, sautéed mushrooms, roasted broccoli, onions, bell peppers, or Mexican Rice. You can also add fruit like mangoes or pineapple for a sweet contrast. Sprinkle nutritional yeast for a cheesy, umami flavor.
To make Indian-style veg nachos recipe, top them with Tawa Chole, and garnish with green chutney, sweet chutney, and sev.
Set Up a Nacho Bar
Make serving Veggie Loaded Nachos interactive and fun by setting up a Nacho Bar at your next party. Arrange bowls of tortilla chips, refried bean sauce, Pico de Gallo, and a variety of garnishes on the table. Guests can mix and match their favorite toppings to create their perfect nacho plate. It's a crowd-pleaser for all ages-kids especially love building their nachos!
💭 Priya's Recipe Tips
Use any variety of beans-red beans, black beans, or your favorite type-when making the refried bean sauce. If you're using dry beans, remember to soak them overnight and cook them before preparing the refried bean sauce. You can also make these vegan nachos without beans. When assembling the sheet pan nachos, you can either layer the tortilla chips alternately with toppings or keep everything in a single layer, depending on your preference. Salsa can be added before or after baking. If you are vegetarian, use regular cheese like Velveeta or Mexican cheese to make vegetarian nachos!
FAQs 📖
Avoid thin tortilla chips, as they tend to become soggy under toppings. Instead, opt for thick, sturdy chips that can hold up to the layers of goodness. When shopping, touch and feel the bag to ensure the chips are thick and crispy. Brands like Calidad, Santitas, Mission Tortilla Rounds, and Casa Sanchez offer great options that you can find at most grocery stores. In-house fried vegan nacho chips from grocery stores can also be a good choice.
If you want to keep your nachos grain-free or Paleo, choose a grain-free chip like Siete or The Real Coconut. For a gluten-free option, select gluten-free chips. Baked chips are a healthier alternative to fried corn chips if you're looking to cut down on oil. And if you prefer a pop of color, consider blue corn tortilla chips or tri-color tortilla chips. Doritos can also be used.
Making corn chips at home is easy and cost-effective. Start with packaged corn tortillas (or make your own from scratch if you prefer). Cut each tortilla into 6 triangles, arrange them on a baking sheet, and lightly spray them with oil. Bake until they're golden and crispy.
For the freshest and most vibrant Pico de Gallo, use ripe tomatoes. For extra freshness, let the mixture sit for about 15-30 minutes before serving, which allows the flavors to meld together. If you prefer a milder version, remove the seeds from the jalapeños. Get creative by adding ingredients like bell peppers, raw or ripe mangoes, pineapple, strawberries, or watermelon chunks for a unique twist. To save time, opt for store-bought fresh salsa instead of making Pico de Gallo from scratch.
Yes, there are several delicious alternatives to tortilla chips for plant-based nachos. You can use thinly sliced jicama, potato fries, potato wedges, potato chips, papad, tostadas, tater tots, or sweet potato chips. These options add unique flavors and textures while keeping your nachos plant-based.
Layer the tortilla chips in a skillet and toast them over medium heat for 5-7 minutes, watching closely to avoid burning. Once toasted, add your desired toppings, and then sprinkle the cheese on top. Cover the skillet and cook until the cheese is melted and bubbly.
Loaded nachos are best enjoyed immediately, as they tend to get soggy over time, regardless of the chip thickness. To reheat leftovers to retain some crunch, place them in the oven at 300°F (150°C) for 5 to 10 minutes until they are heated through.
For meal prep, prepare all components in advance and store them separately in the refrigerator. Reheat the refried bean sauce with a splash of water to loosen it, then assemble and bake the nachos when you're ready to serve. You can also freeze the nachos before adding the cheese and broiling. Leftover Pico de Gallo, refried beans, and other toppings can be repurposed in other Mexican dishes.
More Mexican Recipes
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Recipe 📖
Vegan Loaded Nachos
Equipment
- Oven
Ingredients
To make Pico de Gallo Salsa
- 1 onion
- 1 tomato
- ½ cup boiled corn
- 1 minced jalapeno
- 1 teaspoon paprika
- ¼ cup cilantro
- 1 tablespoon lemon juice
- salt
- pepper
To make Refried Beans Sauce
- 1 tablespoon oil
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 cup chopped onions
- 1 tablespoon Mexican seasoning
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ cup tomato puree
- 1 teaspoon sugar
- salt
- 15.5 oz can of red kidney beans
- ½ cup water or veg stock
To Layer the Vegan Loaded Nachos
- tortilla chips
- 1 cup vegan cheese sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon mixed herbs
- ⅓ cup vegan Mexican Cheddar cheese
- 2 tablespoon cilantro
Instructions
To make Pico de Gallo Salsa
- Add chopped onion to a bowl.
- Then add chopped tomatoes to the bowl.
- Now add the boiled corn and minced jalapeno. You can also add chopped bell peppers at this point.
- Add paprika, salt, and pepper.
- Then add the chopped cilantro and lemon juice.
- Mix it all. Taste and adjust the seasonings as required. Pico de gallo salsa is ready.
To make Refried Beans Sauce
- Heat oil in a pan. Fry ginger paste, and garlic paste till the raw smell goes away. This could take 1-2 minutes.
- Add the chopped onions. Saute till they turn translucent. This could take 2-3 minutes.
- Then add the Mexican seasoning, paprika, cumin powder, and coriander powder. Add a tablespoon of water to prevent the spices from burning. Mix and cook for 30 seconds.
- Add the tomato puree, salt, and sugar. Cook for 2-3 minutes.
- Drain and rinse the red kidney beans and then add them to the pan. Add water and cook for 4-5 minutes.
- Mash them lightly using the back of the spoon or a potato masher, as it cooks. The refried bean sauce is ready. Take the pan off the flame and bring it to room temperature.
To Layer the Vegan Loaded Nachos
- On a baking tray or a sheet pan, add a layer of tortilla chips. Chef tip - For a mess-free option, cover the tray with parchment paper and then layer the corn chips.
- Drizzle half the vegan nachos cheese sauce all over it.
- Sprinkle red pepper flakes and mixed herbs on top.
- Add a layer of the bean mixture on top.
- Then add a layer of Pico de gallo salsa on top. I like to leave no chip un-topped. So layer the nacho toppings generously. Chef tip - Repeat these steps and add another layer of chips, sauce, and salsa if you like.
- Sprinkle vegan nachos cheese, the remaining vegan cheese sauce, sliced jalapeno or pickled jalapenos, and cilantro on top. Bake at 350 degrees F for 5 minutes and then broil for 30 seconds or a minute (or till the cheese melts). Alternatively, you can also Air-Fry these Mexican Cheese Nachos at 350 degrees F for 5 minutes. Drizzle fresh lemon juice on top for a burst of citrusy flavor. Serve these loaded nachos straight from the baking tray or sheet pan for a casual, no-fuss presentation.
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