Go Back
–+ servings
Loaded veggie nachos on a sheet pan, piled with melted cheese, black beans, guacamole, sour cream and jalapeños.

Loaded Veggie Nachos Recipe

Loaded veggie nachos are a sheet pan of tortilla chips baked with black beans, corn, capsicum and cheese, then topped with guacamole and sour cream.
5 from 1 vote

Recipe Info

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Category Snacks
Cuisine Mexican

Nutrition

Serving: 1serving | Calories: 670kcal | Carbohydrates: 56g | Protein: 23g | Fat: 40g | Fiber: 12g

Ingredients For Loaded Veggie Nachos Recipe
 

  • 200 gm Tortilla Chips
  • 1 Can Black Beans drained and rinsed
  • 1/4 Cup Onion finely chopped
  • 1/4 Cup Green Capsicum (Bell Pepper / Shimla Mirch) finely chopped
  • 1/4 Cup Sweet Corn Kernels
  • 2 Cups Mexican Cheese Blend grated
  • 1 Teaspoon Cumin Powder (Jeera Powder)
  • 1/2 Teaspoon Black Pepper
  • 3/4 Teaspoon Salt
  • 1 Jalapeño sliced, optional
  • 1 Cup Guacamole
  • 1/4 Cup Sour Cream
  • 2 Tablespoons Coriander Leaves (Cilantro or Dhaniya) chopped, to garnish

Step By Step Instructions for Loaded Veggie Nachos Recipe
 

  1. Finely chop the red onion and green capsicum and add them to a mixing bowl along with the sweet corn.
    1/4 Cup Onion, 1/4 Cup Green Capsicum (Bell Pepper / Shimla Mirch), 1/4 Cup Sweet Corn Kernels
    Chopped red onion, green capsicum and sweet corn in a mixing bowl.
  2. Add the cumin powder, salt and black pepper and toss well. Season the rinsed and drained black beans in the same bowl with a little of the same spice mix.
    1 Teaspoon Cumin Powder (Jeera Powder), 1/2 Teaspoon Black Pepper, 3/4 Teaspoon Salt
    The chopped vegetables tossed with cumin, salt and black pepper.
  3. Preheat the oven to 375°F (190°C). Spread the tortilla chips over a lined baking tray in a single, slightly overlapping layer - wide rather than deep.
    200 gm Tortilla Chips
    Tortilla chips spread in a single overlapping layer on a lined baking tray.
  4. Scatter half the grated cheese directly over the bare chips. As it melts it forms a barrier that stops the toppings from making the chips soggy, and helps everything stick.
    2 Cups Mexican Cheese Blend
    A thin layer of grated cheese scattered directly over the bare chips.
  5. Scatter the seasoned vegetables evenly over the cheese.
    Seasoned onion, capsicum and corn scattered over the cheese layer.
  6. Add the seasoned black beans, spreading them out so every part of the tray gets some.
    1 Can Black Beans
    Seasoned black beans added over the vegetables.
  7. Pile the remaining cheese over the top.
    The remaining grated cheese piled over the beans and vegetables.
  8. Arrange the sliced jalapeños over the cheese. Use fewer, or leave them out altogether, for a milder tray.
    1 Jalapeño
    Sliced jalapeños arranged over the cheese before baking.
  9. Bake for 10 to 12 minutes, until the cheese is fully melted and bubbling and the chips at the edges are just turning golden.
    The tray straight out of the oven with the cheese melted and bubbling.
  10. Top with guacamole, sour cream and chopped coriander leaves. Serve straight away, while the cheese is still molten.
    1 Cup Guacamole, 1/4 Cup Sour Cream, 2 Tablespoons Coriander Leaves (Cilantro or Dhaniya)
    Baked nachos topped with guacamole, sour cream and fresh coriander leaves.