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Veggie Nachos with Black Beans

These veggie nachos are as good for feeding a crowd at a party as they are for a quick dinner! With quick black beans, plenty of cheese and an easy pico de gallo this is a dream vegetarian recipe.
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 768kcal


  • 1 tablespoon Vegetable Oil
  • 1 Red Onion chopped
  • 1 clove Garlic crushed
  • 1 Chilli deseeded and chopped
  • 1 400g tin Black Beans drained and rinsed
  • 1 Lime juiced
  • Salt and Pepper

For the nachos

  • 2 180g bags Tortilla Chips
  • 250 g Cheddar
  • 250 g Gouda
  • 1 Chilli sliced
  • 5 Radishes thinly sliced
  • Fresh Coriander to serve
  • Sour Cream to serve

Pico de Gallo

  • 6 Tomatoes chopped
  • 1 Chilli chopped
  • ½ Onion chopped
  • Small bunch Coriander chopped
  • 1 Lime juiced
  • Salt to taste


  • Heat the oven to 220°C. Heat the oil in a skillet over a medium high heat, add the onion, garlic and chilli and cook for a few minutes then transfer to a food processor.
  • Add the beans, lime juice and 2 tablespoons of water to the food processor, season well and blend until smooth.
  • Spread half the tortilla chips out on a baking sheet, top with half the beans and half the cheese. Repeat the second layer with the rest of the chips and cheese. Bake for 5 minutes until the cheese is melted and gooey.
  • While the nachos are baking make the pico de gallo by mixing together all of the ingredients. Serve the nachos topped with the pico, sliced chilli, radishes and coriander leaves.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 768kcal | Carbohydrates: 69g | Protein: 33g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 91mg | Sodium: 864mg | Potassium: 892mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1891IU | Vitamin C: 58mg | Calcium: 740mg | Iron: 4mg