These fully loaded vegetarian nachos are built for sharing: crisp tortilla chips, seasoned beans, sweet corn, peppers, melted cheese and fresh toppings in every bite. Bake them just before serving so the chips stay crunchy.
Ingredients
- 200 g tortilla chips
- 1 cup cooked kidney beans or black beans
- 1/2 cup corn and 1/2 cup diced bell pepper
- 1 cup grated cheddar or mozzarella
- 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, salt and pepper
- 1 tomato, 1/4 onion, jalapeño and coriander, chopped
- Sour cream, salsa and lime to serve
Method
- Heat oven to 200°C. Toss beans and corn with cumin, paprika, salt and pepper.
- Spread half the chips on a tray. Layer beans, corn, pepper and cheese, then repeat once.
- Bake for 8–10 minutes until the cheese melts.
- Top with tomato, onion, jalapeño and coriander. Serve immediately with salsa and lime.
Tips and storage
Use a wide tray and layer to the edges so every chip gets toppings. Add watery salsa only at the table. Nachos are best fresh; reheat leftovers once in a hot oven.
Can I make them without dairy?
Use a dairy-free cheese that melts well or finish with guacamole and a squeeze of lime.
More recipes for sharing
For more colourful vegetarian party food, explore our vegetarian global cuisine guide, try the Sizzling Veg Hot Pot, or browse the Indian street food guide. For another fusion favourite, see our Chilli Paneer Bao recipe.
More easy party snacks
For more shareable bites, try Cranberry Brie Knots, browse our appetizer collection, or pair these nachos with guacamole.
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