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Loaded Veggie Nachos

Posted: , Updated: / Appetizers, Lunch, Recipes, Vegetarian

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Loaded Veggie Nachos - thelastfoodblog.com

And here we are in September, I’m already feeling the chill in the air and I’m looking forward to all the food that Autumn brings. Soups, pies, stews, casseroles and comfort food, that is my September. So I’m kicking it off with some tasty comfort food, these fully loaded veggie nachos. A quick post, as we are getting ready for our girl starting secondary school tomorrow! This is our favourite, lazy Saturday snack food. We sometimes have these on movie night but now that my girl is completely hooked on X factor, these are on the menu for Saturday nights!

We’ve been eating less meat these days so I’m not very keen on meat in nachos anymore. I’m all about the veggies with these nachos. This always goes down a treat with everyone. No one ever misses meat in these. These fully loaded veggies nachos are so big on flavour, they are quite filling too so could probably pass as a weekend lunch. I may have passed them off as lunch once or twice! That’s always a nice little surprise for my girl.

Loaded Veggie Nachos - thelastfoodblog.com

 

You can make these in no time at all, they are quick and easy to make and even the salsa is made in a flash. You can of course change the veggies if you want, but I find that peppers hold up the best. I make mine in my well seasoned, trusty skillet but you could use any oven proof dish. A baking tray would be good too but you may not get that deep layer effect that you get in the skillet. As always be mindful of chillies with kids, I use very little jalapeño for my girl or leave a section free of chilies altogether. You can always add them when you serve or try pickled jalapeño for serving.

The extras make these fully loaded veggie nachos, chopped avocado, sour cream, some crumbled feta – because more cheese is always good right? I also add more coriander and some spring onions. But the salsa has to the best topping of all. I keep this salsa chilli free for my girl but you could add half a finely green jalapeño to make it nice and spicy. This salsa is really good, if you have any leftover it’s really great with your avocado toast or I like it with my scrambles eggs, weird I know! I hope you enjoy these loaded veggie nachos as much as we did, and if anyone can find a cure for tween addiction to X Factor, I’m all ears x

Loaded Veggie Nachos - thelastfoodblog.com Loaded Veggie Nachos - thelastfoodblog.com

  

Loaded Veggie Nachos - thelastfoodblog.com

Loaded Veggie Nachos

Fully loaded veggie nachos with salsa, quick and easy to make and great for game day or movie night.
5 from 7 votes
Print Pin Rate
Course: Snack
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 551kcal
Author: Michelle Alston

Ingredients

  • 180 g nachos
  • 185 g mature cheddar cheese grated
  • 1 x 400 g can refried beans
  • 1/2 red onion (50g) thinly sliced
  • 1/2 a red pepper thinly sliced
  • 1/2 a yellow pepper thinly sliced
  • 1 tsp olive oil
  • A small handful coriander leaves roughly chopped
  • 1/2 green jalapeño sliced

For the salsa

  • 300 g ripe tomatoes chopped
  • 1/2 a red onion (50g) finely chopped
  • 1/2 tbs red wine vinegar
  • 1 lime, the juice of
  • 1/4 tsp sea salt
  • A handfull of coriander leaves chopped

For Serving

  • 1/2 a green jalapeño thinly sliced
  • 1 small avocado chopped
  • 50 g feta cheese crumbled
  • sour cream
  • coriander leaves
  • lime wedges
  • 2 or 3 spring onions chopped

Instructions

  • Heat the oven to 200 degrees C / 390 F
  • Brush a well seasoned skillet with the olive oil. Lay down a layer of nachos, spread about a third of the grated cheese over the nachos then add a few heaped tablespoons of the refried beans. Now place half of the red onion and half of the red and yellow peppers around the nachos. Add a few slices of the jalapeño.
  • Top with another layer of nachos and repeat until you have used all the ingredients. Sprinkle the remaining cheese on top and some of the coriander leaves. Bake in the oven for 10 to 15 minutes until the beans are hot and the cheese has melted.
  • While you are waiting for the nachos, make the salsa. Add all the ingredients to a bowl, mix well and keep in the fridge until you are ready to serve.
  • When the nachos are done serve immediately with a crumbling of feta cheese, chopped avocado, spring onions, lime wedges, sour cream and a few more jalapeño slices if you like it really hot!

Nutrition

Calories: 551kcal
Did you make this recipe?Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

*Please note, calories quoted are for a generous serving of 4 and are approximate, they do not include toppings.

Need more movie night food inspo? Check out this Artichoke & Spinach Flat Bread Pizza or this White Pizza with Spinach & Ricotta 

Reader Interactions

Comments

  2. Those look delicious!
    With enough beans and cheese, I admit I’ve made nachos for lunch a few times… Feels so indulgent, but when I plan it right, it isn’t really too bad… LOL

    Reply


  8. This looks SO amazing! I always serve meat on my nachos but this is just lovely….LOVELY! Beautiful pictures and oh so appetizing! I’m printing off this recipe so I can add it to my weekly meal plan!!

    Reply


  9. These look amazing! I love the idea of replacing cheese, sour cream, and guacamole with fresh veggies. This would make a wonderful appetizer or a meal of its own.

    Reply

  10. Nachos (and tacos. . . with margaritas, of course) are my all time favorite cheat food. I usually have mine with some sort of meat; however, the beans and all the other tasty toppings more than make up for that. The feta is a nice touch as well. I’ve never actually had nachos with feta cheese.

    Reply

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