Who doesn’t love a big plate of nachos! These Loaded Veggie Nachos are full of fresh peppers, tomatoes, onions, jalapeños, avocado and cheese. Easy to put together and great for movie night in!

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Nachos are always a hit at our place and these Loaded Veggie Nachos are fantastic! The fresh chopped vegetables gave them a very fresh flavour that you don’t want to miss out on!

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What Are These Nachos Like

• Difficulty – This is a very easy recipe and requires no cooking skills at all. It’s all done in under 30 minutes!
• Taste – This dish has the classic nacho taste. The crisp nachos with fresh vegetables and melted cheese. A great Tex Mex appetizer for any party.
• Serving – This recipe makes 4 generous servings. It will easily serve more as part of a bigger spread. And in the recipe card at the end of the post you can easily adjust serving sizes.

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Ingredients

• Bell peppers – I used a mix of red, yellow and green bell peppers.
• Onion – For these nachos, I used red onion. Adds a nice flavour as well as colour.
• Tomato – I also added a chopped tomato for freshness to the topping.
• Lime juice – Juice of one lime is added to the topping mix which adds a punch of flavour.
• Salt – I added a little salt to enhance the flavours.
• Tortilla chips – Make sure to buy thick tortilla chips. The thin ones will break apart and they won’t be strong enough to hold the toppings.
• Cheddar cheese – I used mild cheddar which worked really well for the nachos.
• Toppings – After mine were baked, I topped them with diced avocado, jalapeños and fresh cilantro.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C.
2. Make topping – In a medium bowl, combine the peppers, onions, tomatoes, lime juice and salt. Stir well to combine.
3. Assemble and bake – On a large oven proof sheet pan, spread out the nachos. Evenly spread over cheese and then the vegetables. Bake in oven for 10 – 12 minutes or until golden and bubbly.
4. Top and serve – Remove from oven and top with avocado, jalapeños, and fresh cilantro. Serve straight away.

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Recipe Tips

• Prep ahead – The topping can be made up to 24 hours before using.
• Use sturdy nachos – It’s important to buy thick nachos for this recipe. They will hold up in the recipe and won’t fall apart.
• Dice everything the same size – To get a good bite, make sure to dice all the vegetables the same size.
• Deseed the tomato – Make sure to deseed the tomato before dicing. the centre of tomatoes contain a lot of juice and this will make the nachos soggy.
• Bake until crispy – These will be baked at about 10 minutes. Make sure they are nice and crispy before taking them out of the oven for best results.
• Serve hot – Nachos have to be served as soon as they come out of the oven. They will go a little soggy the longer they sit out before serving.

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Substitutions

• Cheddar cheese – I used a pretty mild cheddar cheese but you could use an aged cheddar or Monterey Jack cheese.
• Peppers – A great alternative to the topping I made would be the Pico de Gallo.
• Toppings – I topped mine with jalapenos, avocado and cilantro. You can mix it up and serve salsa, sour cream, guacamole or any other of your favourite Tex Mex toppings.

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Serving

• These Loaded Veggie Nachos would go great with the Avocado and Corn Salad, The Roasted Bell Pepper Quesadillas and the Mexican Style Rice. You can choose your favourite Tex Mex dishes to serve with them!

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Frequently Asked Questions

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Thanks For Stopping By & Hope To see You Soon!