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Veggie Nachos

Loaded Veggie Nachos

Fully loaded vegetarian nachos, quick and easy to make and great for game day or movie night.
Course Appetizer, Snack
Cuisine Fusion, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 458kcal


  • 300 g / 1 x 130z pack of lightly salted tortilla chips
  • 175 g / 2 cups of grated mature cheddar cheese
  • 1 x 400g /15 oz can of refried beans
  • 1 small red onion thinly sliced
  • 1 medium red bell pepper (capsicum) seeds and pith removed then sliced
  • 1 medium yellow bell pepper (capsicum) seeds and pith removed then sliced
  • 1 tablespoon olive oil
  • 2 cloves of garlic minced
  • ½ tsp cumin seeds
  • ½ teaspoon ground coriander
  • ½ teaspoon dried oregano
  • ½ teaspoon dried coriander leaf
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

Extra Toppings For Serving

  • Sour cream
  • Guacamole
  • Salsa
  • Pickled jalapenos
  • Lime wedges


  • Preheat the oven to 200 degrees C / 390 F
    Line a large baking tray with parchment paper.
  • Heat 1 tablespoon of olive oil in a pan. Add the sliced red onion and cook for about 5 minutes.
    Add the peppers then cook for a few minutes. Now add the garlic, spices and dried herbs. Stir well and cook for a minute or two. Add a splash of water to the pan and then season with salt and pepper.
    Leave to cool slightly.
  • Spread half the tortilla chips evenly on the baking tray.
    Spread one-third of the grated cheese over the tortillas, now evenly spread the pepper and onion mixture over the cheese.
    Now, scoop the refried beans into a bowl, stir in a little water to loosen it up then spread it out over the cheese.
    Sprinkle another third of the cheese over the beans.
    I finish this off with a final layer of tortilla chips but that up to you.
  • Place the nachos in the oven and bake until the cheese is melted about 10 to 15 minutes.
  • Serve immediately with all your favourite toppings.


  • Tortilla chips - Use good quality tortilla chips, the stronger the chip the more you can scoop up!
  • Cheese - I use a good quality mature (sharp) cheddar cheese to make these nachos, you can use a low-fat cheddar if you prefer. If you are in the US I would use a mix of sharp cheddar and Monterey Jack just for the melting power of these cheese.
  • Pre-heat the oven - Don't forget to preheat the oven! A hot oven will melt the cheese faster and then you won't be waiting around for these!
  • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of six and does not include any extras.
  • For US readers - I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy. For best results, I recommend weighing all ingredients if possible.


Calories: 458kcal | Carbohydrates: 47.6g | Protein: 14.9g | Fat: 23g | Saturated Fat: 7.8g | Cholesterol: 36mg | Sodium: 461mg | Potassium: 311mg | Fiber: 6.4g | Sugar: 3.6g | Calcium: 246mg | Iron: 2mg