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    Home » Recipes » Baked Vegetarian Nachos

    Baked Vegetarian Nachos

    Last Updated November 19, 2020. Originally Posted April 27, 2017 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Baked Vegetarian Nachos are always a crowd pleaser. Easy-to-make, tasty, and a cheap solution to your weeknight meal challenges. 
    Jump to Recipe Print Recipe

    Baked Vegetarian Nachos make the best weeknight meal. This dish comes together fast and uses up leftovers. By Mama Maggie’s Kitchen

    Growing up, we didn’t eat too many meat meals. I know most people think of Mexican food as being full of fried meat and lots of cheese. That’s not the Mexican food that I know. You gotta think about how Mexicans live. I’ll use my father’s family’s ranch as an example. If we wanted meat, we had to raise the cow.

    My grandfather's house outside of Canatlan, Durango, Mexico - Mama Maggie's Kitchen

    This picture is of the ranch. It is my Unzueta family’s home outside of Canatlán, Durango, Mexico. Dirt roads, dogs wandering around, men in sombreros and boots.

    For my quinceañera, my family killed a goat in my honor, and we ate for 4 days! Do you see why we have “weird” food? Tacos de lengua (tongue tacos) or tacos de cabeza (head tacos). Both delicious!

    There is no wasting on the ranch. EVER! Sure, there are grocery stores, but they aren’t well stocked. What did we eat while we were waiting for the cows to get fat? Baked Vegetarian Nachos.

    Baked Vegetarian Nachos make the best weeknight meal. This dish comes together fast and uses up leftovers. By Mama Maggie’s Kitchen

    Here’s what you do… Lay out the Tortilla Chips on a sheet pan.

    Baked Vegetarian Nachos make the best weeknight meal. This dish comes together fast and uses up leftovers. By Mama Maggie’s Kitchen

    When the fridge is full with leftovers – leftover beans, leftover corn, the cilantro that’s about to turn yucky – this is the dish I make. Baked Vegetarian Nachos is the best “dump from the fridge” meal. Add salsa on top of the tortilla chips. I’m using my Roasted Tomatillo Salsa, but you can add whatever you have on hand. Next are your toppings. In this case, corn, pinto beans, tomatoes, peas, and cheese. FYI, You can use frozen corn and peas.

    Baked Vegetarian Nachos make the best weeknight meal. This dish comes together fast and uses up leftovers. By Mama Maggie’s Kitchen

    I put a layer of Shredded Cheese over everything. Stick this under the broiler for 5-8 minutes uncovered, or until the cheese is melted and ooey and gooey.

    Baked Vegetarian Nachos make the best weeknight meal. This dish comes together fast and uses up leftovers. By Mama Maggie’s Kitchen

    Lastly, top with Sliced Jalapeños and the Pickled Carrots. Fun fact to share at your next cocktail party: In Mexico, the can of sliced jalapeños is actually called “jalapeños nachos.” It’s like they read my mind.

    Baked Vegetarian Nachos make the best weeknight meal. This dish comes together fast and uses up leftovers. By Mama Maggie’s Kitchen

    Sure, you can add meat, but every now and then, I like to go meatless but never tasteless.. Easy and always a crowd pleaser with the family. Baked Vegetarian Nachos make the best weeknight meal. Far easier than killing a goat. Enjoy!

    Baked Vegetarian Nachos make the best weeknight meal. This dish comes together fast and uses up leftovers. By Mama Maggie’s Kitchen

    Baked Vegetarian Nachos

    Baked Vegetarian Nachos are always a crowd pleaser. Easy-to-make, tasty, and a cheap solution to your weeknight meal challenges. 
    5 from 9 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 7 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 445kcal
    Author: Maggie Unzueta

    Ingredients

    • 2 cups tortilla chips
    • ¼ cup your favorite salsa
    • 1/2 cup pinto beans cooked
    • ¼ cup frozen corn
    • ¼ cup frozen peas
    • 1 tomato diced
    • 1 cup Monterrey Jack cheese shredded
    • pickled jalapeños sliced
    • Green onion sliced
    • Cilantro chopped

    Instructions

    • On a large sheet pan, spread out the tortilla chips.
    • Top the tortilla chips with your favorite salsa.
    • Add the pinto beans, corn, peas, and tomato.
    • Spread Monterrey Jack cheese evenly over the chips and toppings.
    • Place under the broiler for 5-8 minutes, or until cheese is melted.
    • Add pickled jalapeños, green onion, and cilantro.

    Notes

    You can use frozen corn and peas.
     

    Nutrition

    Calories: 445kcal | Carbohydrates: 50g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 511mg | Potassium: 411mg | Fiber: 6g | Sugar: 3g | Vitamin A: 621IU | Vitamin C: 9mg | Calcium: 329mg | Iron: 2mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


    Disclosure: This post contains affiliate links.

    Filed Under: Appetizers, Mexican, Recipes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Alena

      December 8, 2020 at 11:34 am

      5 stars
      These nachos are definitely a crowd-pleaser (even if the crowd is just 2!). So delicious.

      Reply
      • Maggie U

        December 9, 2020 at 11:16 am

        Right? This recipe is delicious. Glad you liked it!

        Reply
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