Loaded Veggie Nachos

Ingredients

• 2ripe avocados
• 1green chilli, deseeded and finely chopped
• 1 small handfulfresh coriander, finely chopped
• juice of ½lime
• to tastesalt
• ½red onion, finely chopped
• ½ tbspwhite wine vinegar
• juice of ½lime
• 1 small handfulfresh coriander, finely chopped
• 160 g (1 cup)tomatoes, diced
• ½red chilli, deseeded and finely chopped
• to tastesalt
• 250 g (8 oz)tortilla chips
• 200 g (1 cup)refried beans
• 400 g (14 oz) tinblack beans, rinsed and drained
• 150 g (1 cup)tinned sweetcorn, drained
• 150 g (6 oz)vegan cheddar-style cheese, grated
• 50 g (2 oz)vegan feta cheese, crumbled
• to tastesliced pickled jalapeños
• to tastevegan sour cream or crème fraîche

Instructions

1. 1

   Make the guacamole

   Scoop the avocado flesh into a bowl and mash it with a fork. Mix in the chopped green chilli, coriander and lime juice, then season with salt to taste. Cover and refrigerate.

2. 2

   Mix the salsa

   Stir the red onion, white wine vinegar, lime juice, coriander, diced tomatoes and red chilli together in a bowl. Season with salt to taste, cover and refrigerate.

3. 3

   Prepare the oven

   Preheat the oven to 200°C (400°F; gas mark 6). Stir a little water into the refried beans until they are easy to spread.

4. 4

   Layer half

   Arrange half the tortilla chips on a baking sheet. Spread over half the refried beans, then add half the black beans, sweetcorn and grated vegan cheddar.

5. 5

   Finish layering

   Add the remaining tortilla chips on top, followed by the rest of the refried beans, black beans, sweetcorn and grated vegan cheddar.

6. 6

   Bake the nachos

   Bake for about 10 minutes, until the cheese is bubbling. Keep an eye on the chips so they do not burn.

7. 7

   Add the toppings

   Top the nachos with some guacamole, salsa and vegan sour cream or crème fraîche, and serve the rest alongside for dipping. Finish with crumbled vegan feta and pickled jalapeños.

What are loaded veggie nachos?

Nachos are a Tex-Mex favourite built around tortilla chips and toppings, often served as a shared snack or casual meal. This version layers beans, sweetcorn and vegan cheese between the chips, then adds fresh toppings after baking.

The contrasting textures are what make the tray work: crisp chips and melted cheese meet creamy avocado, tangy salsa and beans. Keeping the guacamole and salsa chilled until serving helps them stay fresh against the warm nachos.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 20g protein, 94g carbs, 41g fat.

The tortilla chips and beans provide most of the carbohydrates, while the avocado, chips and vegan cheeses contribute much of the fat. The beans and vegan cheese also supply protein, though amounts vary by brand. For a more balanced plate, serve a portion with a green salad or extra fresh vegetables.

Why layer the toppings?

Even layers: dividing the chips and toppings in two means more of the tray gets beans and cheese, rather than leaving everything piled on the surface.

Spreadable beans: a little water loosens the refried beans so they can be distributed without crushing the chips. Add just enough to make them easy to spread.

Getting the toppings ready

Guacamole: mash the avocado to your preferred texture before mixing in chilli, coriander and lime. A few soft chunks are fine if you prefer it less smooth.

Pico de gallo: finely chopped onion and chilli distribute more evenly through the diced tomatoes. Taste before serving and adjust the salt to suit.

Bake for bubbling cheese

The oven is set to 200°C and the nachos bake for about 10 minutes. The main cue is bubbling cheese; check the tray as it bakes because tortilla chips can burn quickly.

Spread the layers across the baking sheet rather than making a very tall mound. This helps the toppings heat through while keeping more chips exposed to the oven.

Finish just before serving

Warm nachos: add the vegan feta, jalapeños, guacamole, salsa and creamy topping after baking. This keeps the fresh toppings distinct and prevents the dips from warming in the oven.

Serving style: spoon some dips over the tray and put the rest on the side. That gives everyone a chance to dip without making all the chips soggy at once.

What to serve alongside

These nachos can be served as a sharing meal on their own, or with a crisp green salad to add a fresh contrast. Keep extra lime wedges or salsa on the table for anyone who wants a brighter finish.

Recipe notes & tips

• Chop the guacamole and salsa ingredients before assembling the tray so the nachos can be served as soon as they come out of the oven.
• Use a large baking sheet and spread the chips out to help the toppings reach more of the tray.
• Add water to the refried beans a little at a time until they spread easily.
• Keep the guacamole and salsa covered in the fridge while the nachos bake.
• Serve the dips on the side as well as adding some over the top, so the chips do not all soften at once.

Variations

• Adjust the heat: leave in some chilli seeds or add more jalapeños for a spicier tray.
• Add lime: serve with lime wedges for an extra squeeze of citrus at the table.
• Switch the beans: use extra black beans in place of refried beans if you prefer a chunkier topping.
• Add vegetables: scatter finely diced red pepper over the layers before baking.
• Change the cheese: use your preferred vegan melting cheese in place of the vegan cheddar-style cheese.

Common mistakes to avoid

• Thick bean mixture: it can tear the chips as you spread it; loosen the beans with a little water first.
• Uneven topping: a bare top layer leaves some chips plain; divide the beans, corn and cheese between both layers.
• Overbaking: chips can burn before you notice; check the tray during the 10-minute bake.
• Baking the dips: guacamole and salsa lose their fresh contrast when heated; add them after baking.
• Adding too much water: runny refried beans can make the chips soggy; stir in water gradually.

How to store

Store leftover baked nachos separately from the guacamole, salsa and creamy topping in airtight containers in the fridge, and use within 2 days. Reheat the nachos in a hot oven until warmed through; the chips may not stay as crisp as when freshly made. Keep the fresh toppings chilled and add them after reheating.

Frequently asked questions