Ultimate Vegetarian Nachos Recipe for Flavorful Crowd-Pleasing Snacks

A flavorful vegetarian nachos recipe made with crisp homemade corn tortilla chips piled with refried beans, black beans, pico de gallo, jalapeños, melted cheese, guacamole, and more. These nachos are perfect as a game-day appetizer or a quick family lunch or dinner.

This vegetarian bean nachos recipe is full of bright flavors and very flexible—swap or omit ingredients to suit your taste. The refried and black beans add extra protein and fiber, making these nachos satisfying as well as delicious.

Below you’ll find the ingredients, oven method, and tips to make outstanding vegetarian nachos at home.

Ingredients

What you’ll need to make these vegetarian nachos:

• Corn tortillas (for homemade chips) or store-bought corn chips
• Refried beans
• Black beans (drained)
• Shredded cheese (see notes on types below)
• Green bell pepper, chopped
• Chili powder, to taste
• Green onions, sliced
• Toppings: pico de gallo or salsa, sliced jalapeños, guacamole, sour cream, shredded lettuce, black olives, etc.

What cheese goes on nachos?

Cheddar, Monterey Jack, and pepper jack all melt well and are classic choices. A blend of cheddar and Monterey Jack or pepper jack gives both flavor and good melting. If you prefer vegan, use a melting-style plant-based cheese. Freshly shredding cheese from a block helps it melt more evenly without the gummy or oily texture that can happen with pre-shredded cheese.

Can I use store-bought chips?

You can absolutely use store-bought corn chips if you prefer. Corn chips hold up well to oven baking and toppings. Homemade corn tortilla chips are easy to make and offer a crisp, fresh flavor. Flour tortilla chips tend to soften under toppings and may become soggy when baked.

How to make vegetarian nachos in the oven

1. Preheat the oven and line a baking sheet with foil. Arrange corn chips or homemade tortilla chips in an even layer on the sheet.
2. Spread small spoonfuls of refried beans over many of the chips, then spoon pico de gallo or salsa on top.
3. Scatter about half the shredded cheese over the chips, then add black beans and chopped bell pepper. Sprinkle the remaining cheese and top with sliced jalapeños and a light dusting of chili powder to taste.
4. Bake until the cheese has melted and begins to bubble (about 10 minutes, depending on oven and chip thickness). Remove from the oven, top with sliced green onions, and serve with guacamole and sour cream.

What toppings go well on nachos?

• Pico de gallo or salsa
• Guacamole or sliced avocado
• Sour cream or Greek yogurt
• Shredded lettuce
• Sliced jalapeños or pickled jalapeños
• Black olives
• Chopped cilantro and extra green onions

You can pile on as many or as few toppings as you like. For the fullest flavor, aim for a variety of textures: crunchy chips, creamy beans and guacamole, fresh pico, and melty cheese.

Can I add meat to these nachos?

Yes—if you want to make a non-vegetarian version, top the nachos with fully cooked, seasoned ground beef, shredded chicken, or carne asada. Make sure any meat is pre-cooked before assembling and baking. If you prefer more vegetarian protein, try seasoned crumbled tofu or tempeh.

Do nachos store well?

Nachos are best served fresh. Stored in the refrigerator, the chips can become soggy from the toppings. You can store leftover components—extra beans, salsa, guacamole, and cheese—in airtight containers and reassemble and bake fresh chips when ready. Extra plain chips should be kept in a sealed bag at room temperature.

Recipe (serves 4)

Ingredients

Homemade tortilla chips

• 6 corn tortillas, cut into wedges
• Salt, to taste

Nachos

• 1/2 can refried beans
• 2 cups pico de gallo or salsa
• 1 green bell pepper, chopped
• 1 (14 oz) can black beans, drained
• 2 cups shredded cheese, divided
• 1 jalapeño, sliced
• Chili powder, to taste
• 2 green onions, sliced
• Guacamole and/or sour cream, for serving (optional)

Instructions

For the homemade tortilla chips

1. Preheat oven to 375°F. Line a baking sheet with foil and lightly spray with nonstick spray.
2. Cut tortillas into sixths and spread them on the baking sheet. Sprinkle with salt and lightly spray the tops with cooking spray.
3. Bake 8–10 minutes, until they start to brown and crisp. Let cool slightly before assembling nachos.

For the nachos

1. When chips are cool enough to touch, spread about 2 teaspoons of refried beans on many of the chips, then top with pico de gallo or salsa.
2. Sprinkle half the shredded cheese over the chips, then add chopped green pepper and black beans. Top with the remaining cheese, sliced jalapeño, and a pinch of chili powder.
3. Bake 10 minutes, or until the cheese melts and begins to bubble.
4. Garnish with sliced green onion and serve with guacamole and/or sour cream.

Notes

If you prefer convenience, use store-bought corn chips instead of making homemade chips. A blend of cheddar and Monterey Jack or pepper jack works nicely, but use whatever cheese you like. For a vegan option, choose a plant-based melting cheese and vegan sour cream.

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