These Vegetarian Nachos are a product of our Vegetarian Taco leftovers repurposed. So if you are at the start of the week and looking for a way to make the most of your meal plan, meet your match.
Who doesn't love Nachos? They are so easy to make and offer unending varieties to suit all dietary preferences and cravings.
This recipe is a combination of several other recipes including vegetarian tacos, pico de gallo, and guacamole. Like I said early on, this recipe was born out of the goal to make use of all of my fresh ingredients and leave little waste. So if you have a Meatless Monday or Taco Tuesday tradition, by the end of the week, consider yourself lucky—because those leftovers can turn into these mouthwatering Loaded Vegetarian Nachos!
All that’s left to do after assembling this heavenly pile of goodness is decide which football game or movie is on deck to watch next.
Whenever we go to restaurants, the nachos always call my name. But unfortunately, they often come with meat as one of the toppings. I usually ask them to hold the meat, but sometimes, depending on what toppings are left, it can leave me with a pretty bare nacho platter—definitely more to be desired! With these nachos, you can clearly see all the ingredients in their freshest, most authentic form—no mystery ingredients here, just whole, real foods chopped to perfection. The Taco Lentils give them substance, so they are filling and healthy too!
If you're in a time-crunch, feel free to opt for store-bought guacamole, pico de gallo and other toppings. Yes, it does take a little extra time to make these other toppings from scratch but there is nothing more refreshing than fresh guacamole and pico de gallo.
Ingredients
These Loaded Vegetarian Nachos are made with wholesome, vibrant ingredients like crispy tortilla chips, creamy guacamole, shredded cheese, and our signature vegetarian taco lentils for a hearty, flavorful twist.
- Vegetarian Taco Lentils
- Pico De Gallo
- Guacamole
- Shredded Cheese
- Sour Cream
See recipe card for quantities.
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📖 Recipe
Loaded Vegetarian Nachos
Ingredients
- 1 bag Corn Tortilla Chips
- 1-2 cups Lentils Vegetarian Taco Recipe
- 1 ½ cup Cheddar Cheese, Shredded
- Pico De Gallo Pico De Gallo Recipe
- Guacamole Guacamole Recipe
- Jalapeños, sliced optional
- Sour Cream optional
Instructions
- Preheat oven to 350℉
- Prep your toppings and ingredients. If using leftover lentils from the fridge, let them come to room temperature as you prep the other toppings.
- Place a piece of parchment paper in the center of a sheet pan. Start with a layer of chips, spreading them evenly across most of the pan's length.
- Take about ¾ to 1 cup of the lentil mixture and spread it evenly over the chips. Sprinkle cheddar cheese evenly on top, then add jalapeño slices if desired.
- Add another layer of chips, focusing more on the center to create a slight pile in the middle. Spoon the remaining lentil mixture onto the center and over any bare chips. Repeat with the shredded cheese and jalapeño slices, distributing them evenly over the new layer of chips and lentils.
- Bake in the preheated oven for about 10-12 minutes, watching for the cheese to melt. Remove when it reaches your desired level of meltiness.
- Add the fresh pico de gallo, guacamole, and sour cream to the nachos.
Tiffani says
Awesome, Thanks!