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cheesy vegetarian loaded nachos
Milica

Vegetarian Loaded Cheesy Nachos Recipe

Looking for a crowd-pleasing snack or dinner option? Loaded cheesy nachos chips are the ultimate comfort food that can turn any evening into a fiesta.
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Course: Appetizer
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Nachos
  • 1 large bag of tortilla chips
  • 1 cup cooked ground beef or shredded chicken optional
  • 1 cup black beans rinsed and drained
  • 1/2 cup sliced jalapeños
  • 1/2 cup diced tomatoes
  • 1/2 cup diced red onions
  • 1/2 cup black olives sliced
  • 1/2 cup chopped cilantro
  • 1 cup shredded lettuce
  • 1 avocado diced or mashed for guacamole
  • 1/2 cup sour cream
  • 1 lime sliced into wedges
For the Homemade Cheese Sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk warmed
  • 2 cups shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Prepare the Cheese Sauce
  1. Start by melting butter in a medium saucepan over medium heat. As it melts, whisk in the flour to form a smooth roux.
  2. Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue stirring until the mixture thickens.
  3. Lower the heat and slowly add the shredded cheese. Stir until the cheese melts into a creamy sauce.
  4. Add garlic powder, chili powder, salt, and pepper. Mix well, then set the sauce aside.
Assemble the Nachos
  1. Preheat your oven to 375°F if using an oven. For the Crockpot method, preheat on low heat.Spread a generous layer of tortilla chips on a large baking sheet or oven-safe dish. For Crockpot nachos, layer the chips directly in the pot.
  2. Evenly distribute your toppings, starting with ground beef or chicken (if using) and black beans. Next, sprinkle the diced tomatoes, red onions, black olives, and jalapeños.
  3. Drizzle the homemade cheese sauce generously over the toppings. Make sure every chip gets a bit of that cheesy goodness.
Bake or Heat
  1. Oven Method: Place the assembled nachos in the oven and bake for 8–10 minutes or until the edges of the chips turn golden and crispy.
  2. Crockpot Method: Cover and heat for 20–30 minutes, just until the cheese sauce and toppings are warm.
Garnish and Serve
  1. Once your nachos are heated, remove them from the oven or Crockpot. Add the final touches with shredded lettuce, avocado, and dollops of sour cream.
  2. Sprinkle chopped cilantro over the top for a burst of freshness. Serve with lime wedges for an extra zing.
  3. Place the nachos on a large platter or serve directly from the Crockpot for an easy, family-style presentation.