Vegetable Nachos are packed with crisp bell peppers, juicy tomatoes, and red onions. They are layered with a generous sprinkle of melted cheese. They turn ordinary tortilla chips into a colorful treat with lots of flavor in every single bite.
Vegetable Nachos are a delicious snack for a casual family night, game day, entertaining friends, or even just satisfying those mid-afternoon munchies. This easy vegetarian nachos recipe is not only simple to make but also a crowd pleaser that brings a burst of flavor and fun to your snack table for big nachos fans.
If you want to try a couple other nacho recipes that contain meat for extra protein, check out Loaded Beef Nachos which are made with ground beef, taco seasoning, bell peppers, green onions, tomato and cheese or Dorito Nachos which are sheet pan nachos made with ground chicken, black beans, bell peppers, green onion and cheese. They are both hearty enough to be served as a main dish.
Top the vegetable nachos with Avocado Crema or Creamy Salsa Verde for extra flavor.
If you are a fan of Mexican foods check out 35 Simple Cinco de Mayo Recipes.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose thick and sturdy tortilla chips that can hold up well under layers of cheese and vegetables without becoming soggy. Look for brands that offer a “restaurant style” or “extra thick” option. Read We Tried 10 Different Tortilla Chips And One Was The Clear Winner.
- Use fresh and firm vegetables to ensure they provide a nice crunch and vibrant color to the vegetable nachos.
- After baking, garnish your nachos with fresh toppings for additional flavor and texture. Options include chopped fresh cilantro, diced avocado, a squeeze of lime, or a drizzle of hot sauce or taco sauce.
SPECIAL EQUIPMENT NEEDED:
- Baking Sheet or 9″ Pie Plate: You will need a large baking sheet or pie plate to assemble and bake your vegetable nachos depending on the quantity that you want to make. Make sure it is large enough to spread out the chips in a single layer without overcrowding them.
- Knife and Cutting Board: A sharp knife and a stable cutting board are needed for dicing the vegetables neatly and safely.
- Cheese Grater: If you are using a block of cheese, you will need a cheese grater to grate your own cheese. Pre-shredded cheese can be a convenient alternative if you want to save time.
- Spatula: This is handy for serving the vegetable nachos once they are baked, especially if you want to keep the layers intact.
SUBSTITUTIONS
- If you are looking for a healthier alternative, you can use baked tortilla chips if you can find them in your grocery stores or homemade tortilla chips.
- While the recipe suggests Monterey Jack, white cheddar cheese or Mexican blend cheese, other options like sharp cheddar cheese, pepper jack cheese or a low fat cheese can be substituted.
- Any color bell pepper works in this recipe, or you can use poblano peppers for a milder, earthy flavor.
- Shallots or green onions can be used as a substitute if red onions are too strong for your taste or if you prefer a milder onion flavor.
- If fresh tomatoes are not in season, you can use drained, diced canned tomatoes or even a few spoonfuls of salsa or pico de gallo as a substitute.
- Greek yogurt is a fantastic substitute for sour cream if you want something lighter but still creamy to top the vegetable nachos.
HOW TO STORE VEGETABLE NACHOS:
- If the nachos are already assembled and you have leftovers, transfer them to an airtight container. The leftover nachos can be stored in the refrigerator for up to two days. Be aware that the chips may soften a bit in the fridge.
HOW TO REHEAT VEGETABLE NACHOS:
- To reheat the vegetable nachos in the oven, preheat your oven to 350°F (175°C). Spread the nachos onto a baking sheet in a single layer. If the chips and toppings have been stored separately, reassemble them now. Heat the nachos for about 5-10 minutes, or until they are heated through and the cheese is melted. Keep an eye on them to prevent burning. You could also reheat smaller portions of the nachos in a toaster oven.
- For a quicker option that also helps crisp up the vegetable nachos, use the broiler. Place the nachos under the broiler for a minute or two, watching them closely to avoid burning.
- Although not recommended because it tends to make the chips soggy, the microwave can be used if you are in a rush. Reheat the nachos on a microwave-safe plate in 30-second intervals, checking each time until they are warmed through.
Spread a single layer of tortilla chips over your pie plate or pan. They must be in a single layer but they should slightly overlap so that your entire surface is covered.
Spread the tomatoes over the chips, distributing them as evenly as you can.
Sprinkle the shredded cheese evenly over the chips. Make sure there is enough cheese so that you can no longer see the chips.
Sprinkle the red bell pepper, green bell pepper and red onion on top of the cheese. Bake the vegetable nachos for 7- 10 minutes until you start to see the cheese on the edge of the chips turn lightly brown.
Vegetable Nachos
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Ingredients
- 1 bag of tortilla chips
- 1 red pepper pepper, diced small
- 1 green bell pepper, diced small
- 1 medium red onion, diced small
- 2 medium tomatoes, diced
- 1- 8 ounce bag of either shredded Monterey Jack, White Cheddar, or Mexican Cheese
- Sour Cream for serving the vegetable nachos
Instructions
Preheat oven to 400 degrees.
I used a pie plate but you can also use a pizza pan or a baking sheet. If I am using a baking sheet, I usually line it with foil for super easy clean up.
Spread the tortilla chips in a single layer over your baking sheet or pan. They must be in a single layer but they should slightly overlap so that your entire surface is covered.
Spread the tomatoes over the chips, distributing them as evenly as you can.
Sprinkle the shredded cheese evenly over the chips. Make sure there is enough cheese so that you can no longer see the chips.
Sprinkle the red bell pepper, green bell pepper and red onion on top of the cheese.
Bake the vegetable nachos for 7- 10 minutes until you start to see the cheese on the edge of the chips turn lightly brown.
Transfer to serving plates and serve with sour cream.
4 comments
Definitely healthy ….
It’s a lot lighter than eating nachos loaded with meats and beans. It’s all we ever eat. Try it!
Great taste and healthy!!!
I am glad you two are making my recipes!