These Meatless Nachos are light and actually healthy! Tortilla chips topped veggies, salsa, black beans, corn and a drizzle of a healthy Queso.

A tray with nachos and lots of vegetables on top.

This post has been sponsored by Sabor Mexicano, but as always all opinions are my own.

This meatless nachos recipe is so easy to make! Just top your tortilla chips with some shredded cheese and layer with your favorite toppings!

I like to add black beans, corn, tomatoes, jalapeños, avocados and cheddar cheese to mine. This combo is delicious! It’s 100% vegetarian, gluten-free, healthy-ish, and easy to assemble. I bet you’re going to love this recipe as much as I do.

A tray with loaded nachos.

Ingredients

Toppings for nachos can be fun and use anything you like, but today we’re keeping them simple and meatless.

  • 1 large bag of thick tortilla chips
  • Shredded cheese (about 1 cup). A mix of cheddar and Colby Jack cheese, which I shred at home, for melting over the corn tortilla chips.
  • ½ can black beans rinsed and drained
  • 1 cup corn kernels roasted preferably
  • 1 jalapeño (pickled or fresh) sliced
  • 1 cup cherry tomatoes sliced in half
  • 1 jar salsa (homemade or store bought)
  • 1 jar plant based queso
  • 1 large avocado sliced
Nachos ingredients on top of a blue background.

How To Build Your Nachos

Warm the chips:

  • Preheat the oven to 350°F.
  • Line a baking sheet or oven-proof skillet with tin foil.
  • Arrange the tortilla chips in a single layer, overlapping them slightly. Sprinkle some cheese all over the tortillas.
  • Bake the chips for 5 minutes, or just until the cheese starts to melt.

Assemble the Nachos:

  • Carefully remove the pan from the oven and sprinkle with a little bit of each topping until you get a full loaded tray.
  • A tray with tortilla chips and melted cheese on top.
  • Nachos on a blue background
  • If you want to add more cheese (because who doesn’t!), drizzle with some warm queso and lime juice. Just how I like it!
  • Serve immediately.
Pouring cheese on top on a tray with tortilla chips and vegetables.

About the Sponsor

I’m all for homemade salsas but as you can see in the photos, I used my favorite Sabor Mexicano jarred salsa and plant based queso. I love their products. They’re not only incredibly delicious, but they stand for something I do as well – authentic Mexican food!

Their passion for using fresh ingredients is the center of their philosophy.  This is why I decided to use three of their products for this Nacho recipe.

Meatless Nachos on a tray.
A tray with loaded nachos.

Nachos Recipe

Servings 4 people
Ana Frias
5 from 8 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
PRINT PIN RECIPE LEAVE A REVIEW
These Meatless Nachos are a light and actually healthy! Tortilla chips topped veggies, salsa, black beans, corn and a drizzle of a healthy Queso.
4 people

Ingredients  

  • 1 1 large bag of thick tortilla chips
  • 4 ounces shredded cheese (about 1 cup), combination of Colby jack and cheddar cheese
  • ½ can black beans rinsed and drained
  • 1 cup corn kernels roasted preferably
  • 1 jalapeño (pickled or fresh) sliced
  • 1 cup cherry tomatoes sliced in half
  • 1 jar salsa (homemade or store bought)
  • 1 jar queso
  • 1 large avocado sliced

Instructions 

Warm the chips:

  • Preheat the oven to 350°F.
  • Line a baking sheet or oven-proof skillet with tin foil.
  • Arrange the tortilla chips in a single layer, overlapping them slightly. Sprinkle some cheese all over the tortillas.
  • Bake the chips for 5 minutes, or just until the cheese starts to melt.

Assemble and bake the nachos:

  • Carefully remove the pan from the oven and sprinkle with a little bit of each topping.
  • Finally drizzle some warm queso and some lime juice. Serve immediately.

Muy Delish Notes:

Don’t use “thin” style tortilla chips. You want a nice sturdy chip to make sure that those toppings stay on the chip! 
 
Calories do not include the queso as it is personal how much you want to use. 

Add Your Own Private Notes

Click here to add your own private notes. Nobody else will see them, including Ana!

Whenever you come back to this recipe, you’ll be able to see your notes.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 24g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 137mg | Potassium: 352mg | Fiber: 6g | Sugar: 3g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

A tray with loaded chips and veggies and 3 salsa jars on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  3. 5 stars
    Sheet pan nachos are our favorite Friday night/movie night food. I like the combo of corn, black beans, and jalapenos. So good!

    Reply

  5. 5 stars
    These nachos were so delicious!! They were hearty and satisfying, and I loved that they were veggie friendly too!

    Reply

  6. I wanted to draft you a little bit of note so as to thank you very much once again over the nice strategies you’ve discussed above. This is really open-handed of people like you to allow publicly all that most people would’ve distributed for an electronic book to get some bucks for themselves, particularly considering the fact that you could have tried it if you ever desired. Those basics as well acted to become a good way to realize that other people online have the identical dreams just as my very own to understand very much more pertaining to this matter. Certainly there are some more pleasurable times in the future for those who look into your website.

    Reply

  7. 5 stars
    These nachos are tasty and so easy to make, Ana! We really enjoyed them with all the toppings you recommended plus dairy-free shredded cheese!

    Reply