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.Jump to Recipe
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
- Taco Seasoning
- Plum Tomatoes
- Black Olives
- Kalamata Olives
- Shredded Cheddar Jack Cheese
- 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
- 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.
- 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
- 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)
- 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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Spicy refined beans added a quick. I added lettuce and avocado as toppers after I pulled it from the oven. Everything came out delicious! Thank you
Thank you so much, Sarah! Love the idea of adding lettuce and avocado! So glad you enjoyed the nachos! Have a great day! 🙂
Heidy L. McCallum
Hello, just wanted to compliment you on these delicious looking nachos and ask a few questions. I have been thinking of moving away from meats and was wondering what the best way to start out is? Jump into the fire or start slowly doing a takeaway? I know everyone is different but I am curious of your thoughts on this?
Thanks in advance!
Hi Heidy! Thank you so much! Although I am not currently a vegetarian, I have been in the past, twice actually. Both times, I just stopped eating meat altogether. I think you can do it either way, but the most important thing is to ensure you are eating a balanced diet with enough protein and other nutrients. Even though I'm not a vegetarian, there are many days that I don't eat meat at all and just make sure I'm eating a variety of foods. Beans, like in these nachos, are definitely one of my favorite protein sources, as well as lentils, eggs, nuts and cheeses. Hope that helps and good luck with everything! 🙂
These nachos are so perfect for meatless Monday OR a party!! Who doesn't love nachos?
Thank you so much Liz! 🙂