Loaded Vegetarian Nachos Recipe (High Protein)
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Jump to RecipeThese vegetarian loaded nachos bring major flavor to the table. They are packed with beans, veggies, plant protein, and so many delicious & versatile toppings!
A great game-day appetizer, side dish, or great late-night snack. These tasty nachos have tons of veggies and plant protein for a fun and filling plate.
Want more high protein appetizers? Try our vegan Thai quinoa salad, plant-based lettuce wraps, and our everything bagel hummus without tahini!
Bring restaurant vibes home to your casa, with these simple and mouth-watering nachos. Ready in about 20 minutes, a quick and hearty dinner is a few ingredients away.
We make tacos a lot around here, and I feel like I always have tons of leftover ingredients each time. Extra taco filling, extra spicy beans, and always plenty of leftover chopped tomatoes and onions. What better way to use all those ingredients than nachos?
Why These Nachos Work
- They are: crispy & crunchy
- Hearty
- Filling
- Earthy
- Spicy
- Packed with flavor: there are so many awesome spices and textures in this dish to love!
- Versatile: use your favorite toppings, or whatever you have on hand!
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Tortilla chips: any chips of your choice! Any size, shape, flavor (hint of lime totally acceptable!), color, or size. Pile ’em high and dig in.
- Taco filling: I use my super easy TVP Taco Filling which is high in protein and totally vegan. These nachos are a great way to use leftover taco meat from when you go a little nuts on Taco Tuesday.
- Black Beans: You can add canned beans for a quick addition, but these nachos are the perfect vehicle for my Spicy Instant Pot Black Beans, which have the perfect amount of spice and an awesome smoky flavor.
- Sliced olives because yum – you can use black, green, whatever you prefer.
- Cheese of choice: there are some great melty vegan options out there if you don’t eat dairy!
- Tomatoes, freshly diced
- Avocado
- Red onion for big bold flavor
- Lettuce, shredded for that extra crunch
- Sliced jalapenos, or any other hot peppers if you like ’em.
Additions and Substitutions
- For the ‘taco meat’ you can use our vegan taco filling, quinoa taco filling, or a plant-based ground crumble.
- Add your favorite toppings – salsa, sour cream, or any toppings you prefer!
- You can switch up any beans you prefer – instead of black beans use kidney beans, refried beans, chili beans, or pinto beans.
- Make this spicier with added sliced jalapenos or hot sauce.
How To Make These High Protein Vegetarian Nachos
- Preheat the oven to 350.
- In a oven-safe baking dish, add the tortilla chips to the bottom of the dish.
- Layer in the vegan taco meat, black beans, sliced olives, and cheese of choice.
- Bake for about 15-20 minutes until nachos begin to heat all the way through
- Once nachos have been cooked and cheese has melted, remove the dish from the oven. Top with fresh tomatoes, red onion, avocado, lettuce, and jalapeno. Serve and enjoy!
Recipe FAQs
Nachos are all about the toppings – try black beans, pinto beans, corn, fresh tomatoes, bell peppers, chili peppers, sliced avocado, guac, sour cream, green onions, and fresh cilantro. Feel free to customize based on your tastes!
Absolutely! To make vegan nachos, use dairy-free cheese or a vegan queso or cheese and swap the sour cream for a vegan alternative, like cashew cream or a plant-based yogurt.
To keep your nachos crisp, make sure to layer your chips and cheese, filling, and olives first and bake until the cheese melts. Then add on the fresh or wet toppings like salsa, guacamole, or sour cream right before serving.
Other Amazing Taco Recipes
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Loaded Vegetarian Nachos (High Protein)
Equipment
- Oven Safe Baking Dish
Ingredients
- 4 cups corn tortilla chips
- 1 cup vegan taco filling see note below
- 1 cup black beans
- 1/4 cup sliced olives
- 1/2 cup cheese of choice
- 1 tomato diced
- 1 avocado diced
- 1/2 red onion diced
- 1 cup lettuce shredded
- 1 jalapeno seeded and sliced
Instructions
- Preheat the oven to 350.
- In a oven-safe baking dish, add the tortilla chips to the bottom of the dish.
- Layer in the taco meat, black beans, sliced olives, and cheese of choice.
- Bake for about 15-20 minutes until nachos begin to heat all the way through
- Once nachos have been cooked and cheese has melted, remove the dish from the oven.
- Top with fresh tomatoes, red onion, avocado, lettuce, and jalapeno. Serve and enjoy!
Notes
-
- For the ‘taco meat’ you can use our vegan taco filling, quinoa taco filling, or a plant-based ground crumble.
- Add your favorite toppings – salsa, sour cream, or any toppings you prefer!
-
- You can switch up any beans you prefer – instead of black beans use kidney beans, refried beans, chili beans, or pinto beans.
-
- Make this spicier with added sliced jalapenos or hot sauce.
Nutrition
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This is a great recipe while watching the Chicago Cubs oh yeah. Go Cubs Go!