If you’re in the mood for nachos but also want to eat something healthy, these veggie-loaded sheet pan nachos are perfect for you! They’re cheesy, crispy, and packed with diced veggies and black beans. Best of all, these tasty vegetarian nachos take just 20 minutes to make. Top with homemade avocado-cilantro crema, and enjoy!

Pan of vegetarian nachos loaded with vegetables, beans, and cilantro avocado crema

Nutrition by addition: nachos edition

Being a dietitian, I know a plate of chips and cheese alone isn’t going to keep me full for very long, nor is it going to make me feel all that great afterwards. So instead of ditching the nachos altogether (I would never), I’d rather add nutrition to my nachos – things like fibre, healthy fats, and plant-based protein. The result? These super loaded, super flavourful vegetarian sheet pan nachos.

Not to toot my own horn, but these are better than any restaurant plate of nachos I’ve had. Inspired by my Loaded Sweet Potato Nachos with Black Beans, these make a great healthy-ish appetizer recipe, game day snack, or even an easy meal for two.

Pan of vegetarian nachos loaded with vegetables, beans, and cilantro avocado crema

The keys to making more nutritious nachos:

There are a few things I looked to add when making this quick and nutritious loaded veggie nachos recipe:

  • Fibre: This is why I made these nachos with black beans and lots of veggies. Their fibre content helps to slow down digestion, making us feel full. It also promotes regular digestion and more stable blood sugar levels. The vegetables also add a variety of important vitamins, minerals, and antioxidants.
  • Protein: The beans also add plant-based protein to our meatless nachos which helps make them more filling and satisfying.
  • Healthy Fats: In this recipe we drizzle the nachos with my cilantro avocado crema. The healthy fats from the avocados support heart health, help the absorption of fat-soluble vitamins, and also help us feel sated after eating.
ingredients for veggie nachos on a tray including cheese, diced tomatoes, black beans, sliced jalapenos, diced bell peppers, and diced red onion
tortilla chips in a bag
ingredients for cilantro avocado crema including greek yogurt, avocados, cilantro, garlic and lime
avocado, greek yogurt, cilantro, sriracha, garlic, and lime juice in a blender
avocado crema in a blender
nachos with veggies, black beans, and cheese on a sheet pan before baking
nachos on a sheet pan with veggies, black beans, and cheese after baking topped with cilantro avocado sauce

My test kitchen tips for best results:

  • Don’t go overboard on the veggies! It’s important to have the right balance of chips, cheese, and veggies. Too many vegetables will weigh the nachos down and eventually make them soggy.
  • Use a variety of vegetables: That being said, using a bunch of different veggies like peppers, onions, tomatoes, and jalapeños adds different flavours and textures, which makes these nachos more satisfying.
  • Broil them on low. It melts the cheese and gives the top layer of tortilla chips a nice browned crisp. When you have your broiler on high, you run a much higher risk of burning your nachos. 10 seconds too long and they’re burnt!
  • Enjoy them immediately. I recommend serving these nachos immediately because they’re hard to reheat once the cheese is melted and you’ve added the sauce.
  • Add fresh herbs! Add a sprinkle of fresh cilantro before serving the nachos for a punch of fresh and delicious flavour.

My Baking Sheets:

Here are the baking sheets I use for my nachos!

  • Medium and large cookie sheets have many uses
  • Non-stick surface for easy release and quick cleanup
  • Material: Steel
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Sheet pan of vegetarian nachos loaded with vegetables, beans, and cilantro avocado crema

Connect with Hannah Magee, RD!

I hope you love this recipe for loaded veggie, no meat nachos as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below. Oh, and be sure to take a photo and tag me on @hannahmagee_rd so I can see!

Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post.

PS: If you liked this recipe, I think you’ll love my Vegetarian Irish Nachos just as much!

Sheet pan of vegetarian nachos loaded with vegetables, beans, and cilantro avocado crema

20 Minute Loaded Vegetarian Nachos

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
If you’re in the mood for nachos but also want to eat something healthy, these veggie-loaded sheet pan nachos are perfect for you! They’re cheesy, crispy, and packed with diced veggies and black beans. Best of all, these tasty vegetarian nachos take just 20 minutes to make. Top with homemade avocado-cilantro crema, and enjoy!
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Ingredients

For the Loaded Veggie Nachos:

  • 125 grams corn tortilla chips, about 1/2 large bag
  • 1 cup canned black beans, drained and rinsed
  • 1 cup diced red and yellow bell peppers
  • 1/2 cup sliced cherry tomatoes
  • 1/4 cup diced red onion
  • 1 cup shredded cheddar cheese

For the Cilantro Avocado Crema:

Equipment

Instructions 

  • On a large baking sheet, add a layer of corn tortilla chips. Top with black beans, bell peppers, tomatoes, red onion, and sliced jalapenos, then sprinkle with shredded cheddar cheese. Repeat with another layer of chips, beans/veggies, and cheese. Set aside.
  • Make the cilantro avocado crema by blending together the avocado, cilantro, plain greek yogurt, lime juice, garlic, sriracha and water in a high-speed blender or food processor until smooth and creamy. If you need to thin the sauce out more, add water 1 tbsp at a time until desired consistency is reached.
  • Broil the nachos on the top rack of the oven on low for approximately 5 minutes, until the cheese is melted and the top layer of tortilla chips begins to brown.
  • Remove nachos from the oven and drizzle with the fresh avocado cilantro crema. Garnish with fresh cilantro leaves and serve immediately. Enjoy!
Cuisine: Gluten-Free, Vegetarian
Course: Appetizer, Snack
Author: Hannah Magee, RD
Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!