The Best Loaded Veggie Nachos Recipe
If you love nachos, let me assure you this is the BEST loaded veggie nachos recipe! Topped with melty cheese, sauteed grated zucchini, black beans, corn, salsa and guacamole! Turn your favorite appetizer into a meal with this vegetarian nacho recipe!
The past few months, I have done so, SO much cooking. Photographing the recipes for my book has meant spending most of my non-client days in the kitchen, preparing the same recipes again and again. First for testing, then for photographing, and then again when I inevitably mess up something or miss the good light and have to photograph again. I love cooking….and I am totally done with cooking.
On the days I’m not photographing, we’re doing a lot of takeout. For my Columbia friends, we’ve been loving Peace of Soul and Spotted Salamander for lunch and sushi from Camon, pizza from Il Focolare and fancy meals from Motor Supply. Other days, I’ve mastered the art of the TST meal (aka Throw Shit Together). Random snack/leftover plates, pasta with whatever I have in the house, and today’s recipe - nachos. Specifically, the BEST loaded veggie nachos.
I've made these nachos a bazillion times (okay like 10ish times but for this gal who rarely tries the same recipe twice, that might as well be a bazillion), and they are truly as easy as it comes. Just sauté grated squash, scoop over tortilla chips, top with corn, black beans, black olives, jack or cheddar cheese, and bake until melty. I love to serve it with big dollops of guacamole, salsa verde, and lots of chopped fresh cilantro.
The Best Loaded Veggie Nachos Recipe Notes and Adaptions
A couple tips for making this loaded veggies nachos recipe. First, although I know one of the purposes of this recipe is to be as easy as possible, I do think it’s important to grate your own cheese from the block. I really do think it tastes SO much better than store bought shredded cheese. Jack cheese is meltier, but I like the taste of sharp cheddar better - either will work perfectly fine with this veggie nachos recipe.
Feel free to chop the zucchini into chunks instead of grating - I personally really prefer the taste of grated zucchini. In this loaded veggie nachos recipe, the melted cheese kinda melts into the grated squash. I’ve also made this with leftover grilled squash before, and would highly recommend that as well!
If you enjoyed this loaded veggie nachos recipe, follow my favorite vegetarian recipes Pinterest board for more cooking inspiration.
This loaded veggie nachos recipe was originally published May 2016. Recipe, images and text have been updated to give you the best possible content.
The Best Loaded Veggie Nachos Recipe
Serves 6
Ingredients
1 tablespoon extra-virgin olive oil
2 zucchini, grated on the large holes of a cheese grater
1 14-ounce can black beans, drained and rinsed
1 cup frozen corn, defrosted
1/3 cup sliced black olives
12 ounces tortilla chips
2 cups shredded sharp cheddar
Guacamole, optional, for serving
Salsa verde, optional, for serving
Pickled red onions, optional, for serving
Chopped fresh cilantro, optional, for serving
Hot sauce, optional, for serving
Instructions
Preheat oven to 350 degrees.
Heat olive oil in a large skillet on medium-high heat. Add grated zucchini, season with salt and pepper and saute until zucchini is tender, about 5-7 minutes.
Spread tortilla chips evenly on a baking sheet. Top with zucchini, corn, black beans, olives and shredded cheese. Place in the oven and bake 10-15 minutes until cheese is melted and chips are crispy.
Garnish veggie nachos topped with dollops of guacamole, salsa verde, pickled red onions, cilantro and hot sauce.
If you like this loaded veggie nachos recipe, you might also like:
Quick and Easy Tex-Mex Migas
Mexican Baked Eggs
Fully Loaded Refried Bean Skillet
