These Vegetarian Nachos are perfect for a quick and easy mid-week family meal. They are easy, delicious, and always popular. Tasty corn chips are topped with beans, fresh corn, two kinds of cheese, spices for bright flavour and then baked until golden and crispy. To serve, add toppings of your choice, such as salsa, sour cream, and pickled jalapeños. So good!
Why You'll Love This Recipe:
- This is one of the best homemade “fast foods” that you can make. It is delicious as well as nutritious and quicker to make than to order takeaway. And when you make it yourself, you are in control of the quality of the ingredients.
- The Nachos are made from simple and readily available ingredients.
- They are perfect for vegetarians or those who enjoy meat-free meals.
- They are also gluten-free – but always check labels.
- You can easily convert this recipe to vegan nachos by using appropriate cheese and sour cream.
- This is so easy to make, you can have it on the table in 30 minutes.
- Whilst this is a great weeknight family meal, it is easily scaled down if you’re eating alone or increased to serve at a casual party.
- It’s a fun meal to make. Your family will enjoy customising their Nachos by selecting the toppings of their choice.
- You can customise the ingredients to suit your taste.
Recipe Inspiration: I love using a can of beans in recipes, and this is one of the tastiest ways! Love easy and delicious Nachos!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
For the Nachos:
Frozen corn kernels – for convenience, we have used frozen corn, but you can, of course, use fresh kernels.
Olive oil – for flavour and nutritional benefits, I have used extra virgin olive oil. Use the best olive oil that you have.
Red kidney beans – we use canned kidney beans. This pantry staple is so-called because of their shape. You could also use black beans if you prefer.
Ground cumin – is a popular spice in Mexican cooking, adding a warm, earthy flavour with a citrus note.
Ground chilli – adds a touch of heat. If you don’t like your food too spicy, use caution as chilli powders can vary in their intensity.
Smoked paprika – adds colour and an appetising, authentic smoky flavour.
Dried oregano – this is an aromatic herb which adds a savoury, slightly peppery flavour.
Sea salt and freshly ground black pepper – to properly season the food.
Corn chips – use plain chips of your preference. You can also use plain tortilla chips.
Mozzarella – we use this for its melting ability. It adds flavour, creaminess and that wonderful cheesey “pull”. It is a drier cheese, sold in a block or in the familiar ball shape. It is best to grate it yourself as pre-grated may contain an anti-clumping agent which could prevent it from properly melting.
Cheddar cheese – for the best flavour, choose a full-flavoured cheese. Again, we recommend that you freshly grate the cheese.
For the Salsa:
Avocado – this traditional ingredient adds creamy texture.
Red onion – an essential ingredient in the salsa, red onion is a great choice as it is sweeter than other varieties.
Cherry/grape tomatoes – they are sweet and juicy, having a higher concentration of naturally occurring sugars and lower acidity than large tomatoes.
Lime juice – freshly squeezed juice brightens and balances the flavours.
Coriander/cilantro – one of the most popular herbs in Mexican food. You could also use flat-leaf parsley if you prefer the taste.
For serving:
Sour cream – a traditional accompaniment to Nachos.
Pickled jalapeños – add spiciness and tang from the pickling vinegar. We use our homemade recipe.
Variations:
Corn chips – use tortilla chips if you prefer.
Kidney beans – use beans of your choice, such as black, pinto or cannellini beans.
Tabasco – this is a great addition if you like your food extra spicy.
How To Make Vegetarian Nachos:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Sauté the corn:
In a non-stick pan, over medium heat, add the olive oil and once it is warm, add the corn kernels and spices. Sauté for 3-5 minutes, being careful not to burn the spices.
2 – Add in the beans:
Add in the drained kidney beans to the corn, stir to coat, and then set aside.
3 – Start assembling your nachos:
Put half the corn chips in a 20 x 30 cm (8 x 12 inch) rectangular baking dish. Top with half of the grated cheese.
4 – Add a layer of ingredients:
Top with half of your bean and corn mixture.
5 – Ready for the oven:
Then, add the other half of the chips, bean and corn mix and finish with the remaining grated cheese.
Place in the oven and bake for 12-15 minutes, or until the cheese is melted.
6 – Make the salsa:
Whilst the nachos are in the oven, prepare your salsa. Combine the diced avocado, chopped red onion, and quartered tomatoes. Add lime juice, coriander, salt, and pepper and combine all ingredients.
When the corn chips are ready, remove from the oven and top with the salsa to serve.
Tips for Success, Storage and FAQs:
To ensure that the cheese does not just sit on top, we have layered the ingredients.
You can, but they must be thoroughly cooked. Raw or slightly undercooked beans are toxic.
Do not add any wet ingredients, such as the salsa, until ready to serve or serve a bowl separately.
You can enjoy the Vegetarian Nachos the next day - but I recommend keeping the salsa and sour cream separate. Reheat in a moderate oven for 12-15 minutes.
Top Tip:
We recommend that you use plain corn chips. With such a variety of ingredients, the chips should not be flavoured.
Serving Suggestions:
These Vegetarian Nachos are great for casual entertaining. They are ideal for:
- Casual family meals.
- Watching sports or a movie.
- Relaxed entertaining – they are a crowd pleaser.
- Parties – not just for small kids, big kids love them too.
I am certain that you will enjoy these Vegetarian Nachos. They’re quick, they’re easy, fun to eat and always popular. It’s so satisfying to make food that is enjoyed by adults and children alike and is a breeze to put together. Enjoy!
Alex xx
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Vegetarian Nachos
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Nachos:
- 2 cups (300 g) corn kernels - I use frozen
- 2 teaspoon olive oil
- 1 400 g (14 oz) tin red kidney beans – rinsed and drained
- 1 ½ teaspoon ground cumin
- ¼ teaspoon ground chilli powder - or to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- sea salt and pepper - to taste See Note 1
- 220 g (7.7 oz) plain corn tortilla chips
- 150 g (1 ½ cups) grated mozzarella cheese - firmly packed
- 150 g (1 ½ cups) grated cheddar cheese - firmly packed
For the Salsa:
- 1 large avocado – diced into small cubes
- ½ large red onion – finely chopped
- 270 g (9.5 oz) cherry or grape tomatoes – quartered
- 1 tablespoon lime juice - freshly squeezed See Note 2
- 2 tablespoon coriander/cilantro - finely chopped, leaves and some stem
- sea salt and pepper - to taste
For Serving:
- sour cream
- pickled jalapeños
Instructions
- Preheat your oven to 180 degrees C. (355 F)
- In a non-stick pan, over a medium heat, add the olive oil and once it is warm, add the corn kernels and spices. Sauté for 3-5 minutes, being careful not to burn the spices. Add in the drained kidney beans, stir to coat and then set aside.
- Put half the corn chips in a 20 x 30 cm (8 x 12 inch) rectangular baking dish.
- Grate the cheese, and top the chips with half of the grated cheese. Top with half of your bean and corn mixture. Then, add the other half of chips, and bean and corn mix and finish with the remaining grated cheese.
- Place in the oven and bake for 12-15 minutes, or until the cheese is melted.
- Whilst the nachos are in the oven, prepare your salsa. To a medium-sized bowl, add the diced avocado, chopped red onion, and quartered tomatoes. Add lime juice, coriander, salt, and pepper and combine. Check that the seasoning is to your liking.
- When the corn chips are ready, remove from the oven and top with the salsa to serve, along with sour cream and pickled jalapeños if you wish.
Video
Notes
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt. Adjust the spices to your liking also.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Make ahead: you can prepare the beans and corn in advance, but assemble the dish shortly before heating. The salsa should be prepared as close to serving as possible.
- Reheating: leftovers can be reheated in a moderate oven for approximately 15 minutes, or until warmed through.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
anna says
These went down a treat during our movie night with friends and kids. It's a perfect crowd-pleasing recipe and I found it super quick and easy to prepare. Highly recommend it.
Alexandra Cook says
Thank you for making this recipe, Anna 🙂
It is ideal for movie night. So pleased you enjoyed it, Alex xo
Enriqueta says
I just want to let you know this is the second time I have baked these nachos in less than two weeks. What a delicious and easy-to-make recipe. So flavorful that nobody notices they are vegetarian!
Alexandra Cook says
Hello Enriqueta,
I am so happy to hear this 🙂
It is a recipe my family enjoys so much too! Alex xo