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Loaded Vegetarian Nachos Recipe

Crispy tortilla chips layered with salsa, veggies, sour cream, and loads of cheese, baked to perfection. Learn how to make loaded vegetarian nachos in a few simple steps.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Snack
Cuisine: Mexican
Servings: 4
Calories: 551kcal
Author: Hina Gujral


  • Baking Sheet


  • 300 gram nacho or tortilla chips
  • 1 Cup corn salsa ( see recipe )
  • 1/2 Cup fresh tomato salsa ( see recipe )
  • 1/2 Cup guacamole or diced avocado
  • 1/2 Cup refried beans or canned beans
  • 1/4 Cup shredded Gouda Cheese
  • 1/4 Cup shredded Cheddar Cheese
  • 4 tablespoon sour cream
  • 2 tablespoon freshly chopped cilantro


  • Preheat the oven at 200 degrees Celsius for 10 minutes.
  • Line a baking sheet with parchment paper. Arrange the nacho chips in a single layer on the baking sheet. Try use the baking tray that can be used for serving as well.
  • Layer the corn salsa or veggies over the nacho chips. Top it with refried beans, and grated cheese.
  • Bake in the preheated oven for 5 - 10 minutes or till the cheese melts.
  • Layer fresh salsa, guacamole, sour cream, and cilantro over the melted cheese.
  • Serve Loaded Vegetarian Nachos for snacks along with the mango mojito or lemon iced tea.



  • Prepare the salsa and guacamole a few hours beforehand and store it in the refrigerator.
  • Keep the freshly chopped herbs, lemon wedges, sour cream, and extra virgin olive oil in separate bowls on the serving table.
  • Do not leave loaded nachos in the oven for too long as the layers of chips, beans, and cheese will start burning.
  • It is best to make loaded nachos fresh and serve immediately. Once the layers are added on top of the chips they are turning soggy. 


Calories: 551kcal | Carbohydrates: 65g | Protein: 15g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 893mg | Potassium: 464mg | Fiber: 8g | Sugar: 5g | Vitamin A: 496IU | Vitamin C: 5mg | Calcium: 296mg | Iron: 2mg