Vegetarian Nachos [with Vegan Option]

Beans are the star of these easy-to-make sheet pan vegetarian nachos which are loaded with other goodies such as tomatoes, olives, cheddar jack cheese and jalapenos. Perfect for a meatless weeknight dinner, party appetizer or game day grub! Easily make them vegan by using vegan cheese.

Loaded with refried pinto beans sautéed with onion, salsa and taco seasoning as well as black beans, tomatoes, black and Kalamata olives, cheese and jalapenos, these vegetarian nachos do not disappoint!

Why you'll love these meatless nachos

• With two kinds of beans, even meat lovers won't miss the meat.
• Lots of melty cheese, um hello!
• This dish is perfect for an easy weeknight meal the whole family will love.
• It's also great for serving as a party or game day appetizer with your favorite dips.

Ingredients you'll need

• Corn Tortilla Chips
• Olive Oil
• Sweet Onion
• Vegetarian Refried Pinto Beans
• Black Beans
• Salsa
• Taco Seasoning
• Plum Tomatoes
• Black Olives
• Kalamata Olives
• Shredded Cheddar Jack Cheese
• Jalapenos
• Cilantro (for garnish, optional)

How to make these vegetarian nachos

To make these Two-Bean Vegetarian Nachos, start by preheating your oven to 400° F.

Line a large baking sheet with aluminum foil and arrange the tortilla chips on the tray.

Cook the onion in olive oil over medium heat for 5 minutes, stirring occasionally to prevent burning.

Stir in refried beans, salsa and taco seasoning.

Cook over medium heat for an additional 2 minutes.

Begin layering the nachos starting with the refried bean mixture followed by black beans, tomatoes, olives, cheese and jalapenos.

For the vegan option, use a vegan cheddar-style shredded cheese or a combination of cheddar-style and pepper jack-style.

You could also opt for our vegan cheese sauce or vegan nacho cheese sauce.

Bake for 7-10 minutes.

Sprinkle with fresh chopped cilantro if desired.

What to serve with nachos

• Guacamole
• Salsa
• Sour cream (or vegan sour cream for the vegan option)
• If you're enjoying these as a main, they pair well with a side of our vegan Mexican rice.

Substitutions

• Sweet Onion - You can swap for yellow, white or red onion instead.
• Plum Tomatoes - You can dice any tomatoes of your choosing or use a canned version if you prefer. Just be sure to drain them if you opt for the canned variety.
• Olives - You can leave them off if you'd like or use all one kind instead of both black and Kalamata.
• Cheddar Jack Cheese - You can use a Mexican blend, all cheddar or all pepper jack if preferred.
• Jalapenos - You can leave off the jalapenos if you'd like or try using pickled jalapenos instead.
• Cilantro - You either love it or hate it...so if you hate it, leave it off or try replacing it with some chopped avocado instead.

More vegetarian bean recipes

• Smashed Pinto Bean Tacos
• Slow Cooker Vegetarian Chili
• Slow Cooker Quinoa Chili

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5 from 7 votes

Vegetarian Nachos

Beans are the star of these easy-to-make sheet pan vegetarian nachos which are loaded with other goodies such as tomatoes, olives, cheddar jack cheese and jalapenos. Perfect for a meatless weeknight dinner or party appetizer. Easily make them vegan by using vegan cheese. Serve with our easy guacamole and/or restaurant-style salsa.

Course Appetizer, Main Course

Cuisine American, Mexican

Keyword beans, cheese, gluten free, nachos, vegetarian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 as a main (more as an appetizer)

Author Sherri Hall

Ingredients

• 1 (11-13 oz.) bag restaurant style corn tortilla chips
• 2 teaspoons extra virgin olive oil
• ½ cup minced sweet onion
• 1 (16 oz.) can vegetarian refried pinto beans
• 2 tablespoons mild salsa
• 2 tablespoons taco seasoning (use low sodium if preferred)
• 1 (15 oz.) can black beans, drained and rinsed
• 1 cup diced plum tomatoes (about 3 plum tomatoes)
• ½ cup sliced black olives
• ½ cup sliced Kalamata olives
• 8 oz. shredded vegetarian-friendly cheddar jack cheese (For the vegan option, use vegan cheddar-style shreds or a combination of cheddar-style and pepper jack-style shreds)
• 2 jalapenos, sliced (seeded, if desired)
• Fresh chopped cilantro (optional)

Instructions

• Preheat oven to 400° F.
• Line a large baking sheet with aluminum foil or parchment paper. Arrange the tortilla chips on the tray.
• Heat olive oil over medium heat in a 10-inch non-stick pan.
• Add onion and cook over medium heat for 5 minutes, stirring occasionally to prevent burning.
• Stir in refried beans, salsa and taco seasoning. Cook over medium heat for an additional 2 minutes.
• Add the refried bean mixture to the tortilla chips as the first layer followed by the black beans, tomatoes, and olives.
• Sprinkle on the cheese and top with the jalapeno slices.
• Bake until cheese is melted and bubbly (about 8-12 minutes).
• Garnish with fresh chopped cilantro if using.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

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