Vegetarian Nachos
These vegetarian nachos are my go-to when I want something bold, quick, and completely satisfying. They start with a hearty bean and lentil base simmered in tomatoes and warm spices, then spooned over crunchy corn chips and finished with whatever fresh toppings you love. No meat, no fuss, just layers of flavor that hold together well whether you’re feeding a crowd or enjoying a solo comfort meal.
I like this recipe because it balances texture and depth: caramelised onion and grated carrot add sweetness and body, while smoked paprika, cumin and a touch of cocoa bring smoky richness. The canned beans and lentils make the dish fast without compromising on bite. It’s practical, forgiving, and easy to scale up.
Below you’ll find the ingredient breakdown, step-by-step instructions, and practical notes for tweaks, storage and common trouble-shooting. Read through the recipe once, then jump straight into the kitchen — these nachos come together predictably and reward you with bold, layered flavor.
Ingredient Breakdown
Ingredients
- 2 Tablespoon Olive oil — for sautéing the aromatics and carrying the spices; use a neutral extra-virgin or regular olive oil.
- 1 large onion (diced) 200 grams — provides sweetness and bulk; dice evenly so it softens at the same rate.
- 1 medium carrot (grated) 150 grams — adds natural sweetness and body; grating helps it blend into the bean mix.
- 2 cloves garlic (crushed) — sharp aromatic that wakes up the spice base; crush or finely mince.
- 1 Tablespoon smoked paprika — the primary smoky note; a little goes a long way so use measured.
- 2 teaspoons cumin — warm, earthy backbone to the seasoning.
- 1 teaspoon coriander — brightens the spice mix with citrusy undertones.
- 2 teaspoons cocoa powder — deepens the savory flavor (not sweet) and adds complexity.
- ½ teaspoon chilli flakes — for heat; adjust to taste but keep this amount if unsure.
- 1 Tablespoon Soy sauce — umami and salt; balances the tomatoes and cocoa.
- 1 cup vegetable stock — thins the sauce initially and lets the flavors meld; add more or less for desired consistency.
- 1 Tablepsoon brown sugar — a touch of sweetness to balance acidity; note spelling in source—use 1 Tablespoon brown sugar.
- 400 grams kidney beans (canned) — hearty protein and texture; drain and rinse before adding.
- 400 grams lentils (canned) — additional texture and body; also drain and rinse.
- 800 grams Diced tomatoes — the saucy base; use the can with juices for best results.
Vegetarian Nachos in Steps
- Prep: Dice the 1 large onion, grate the 1 medium carrot, crush the 2 cloves garlic, and drain and rinse the 400 grams kidney beans and 400 grams lentils (both canned).
- Heat 2 Tablespoon Olive oil in a large fry pan over medium heat.
- Add the diced onion and grated carrot to the pan. Sauté, stirring occasionally, for about 6–8 minutes until soft, fragrant and a little caramelised.
- Add the crushed garlic, 1 Tablespoon smoked paprika, 2 teaspoons cumin, 1 teaspoon coriander, 2 teaspoons cocoa powder and ½ teaspoon chilli flakes. Sauté, stirring, for about 1 minute until the spices are fragrant.
- Add 1 Tablespoon Soy sauce, 1 cup vegetable stock, 1 Tablepsoon brown sugar and 800 grams Diced tomatoes (with their juices). Stir to combine and bring the mixture to a boil.
- Add the drained 400 grams lentils and 400 grams kidney beans to the pan. Reduce the heat to low and simmer, uncovered, for 10–15 minutes, stirring occasionally, until the mixture thickens to your liking.
- Optional: Remove from heat and mash some of the beans and lentils with a potato masher if you prefer a partially mashed texture.
- Serve the bean mixture over corn chips and top with your favorite nacho toppings.
Top Reasons to Make Vegetarian Nachos
These nachos are perfect for a dozen situations: game day, a relaxed weeknight, or whenever you want big flavor with minimal effort. The recipe leans on pantry staples—canned beans, lentils and tomatoes—so it’s quick and predictable. The spice profile is bold but well balanced: smoky paprika, warm cumin, and an unexpected whisper of cocoa to deepen the savory notes.
They’re also a crowd-pleaser because they’re easy to scale. Double the bean filling, spread it across a baking sheet of chips, and let guests pick their own toppings. The components hold up well: the bean-lentil mix stays saucy without making chips sodden if you serve promptly or layer the toppings smartly.
Allergy-Friendly Substitutes
- Soy sauce (soy allergy) — replace with tamari (gluten-free soy) or coconut aminos if avoiding soy; both keep the umami.
- Chilli flakes (heat sensitivity) — omit or substitute with a pinch of smoked paprika for warmth without heat.
- Olive oil (oil sensitivity) — use avocado or light vegetable oil for a neutral fry medium.
- Corn chips (gluten or corn concerns) — check labels for gluten-free chips, or use sturdy vegetable chips or baked pita chips if wheat is allowed.
- Beans & lentils (legume allergy) — this recipe centers on legumes; if allergic, consider using a vegetable ragout of mushrooms and diced eggplant instead (note: this is a major substitution and will change texture).
Prep & Cook Tools
- Large fry pan or sauté pan — big enough to hold the beans and tomatoes and allow simmering without overflowing.
- Vegetable peeler or grater — for grating the carrot evenly.
- Wooden spoon or spatula — for stirring and scraping up fond as the mix reduces.
- Can opener and colander — to open and drain canned beans and lentils.
- Potato masher (optional) — for the partially mashed texture option mentioned in the steps.
- Measuring spoons and cup — to keep spice ratios consistent.
Missteps & Fixes
- Too watery: If the bean mixture is thin at the end of simmering, simmer a few minutes longer uncovered to reduce. Alternatively, lift the heat briefly to medium-low and stir until thicker.
- Too salty: If it tastes overly salty (watch salt from soy sauce and canned tomatoes), add a squeeze of lemon or a teaspoon of sugar incrementally to balance, or add a few spoonfuls of cooked rice or more diced tomato to dilute.
- Flat flavor: If it lacks brightness after cooking, finish with a splash of vinegar (apple cider or red wine) or a squeeze of lime to lift the flavors.
- Chips soggy: Spoon the bean mix onto chips right before serving and layer any wet toppings (salsa, guacamole) separately to preserve crunch. Alternatively, bake nachos briefly to crisp chips after assembling.
- Spicy too intense: If the chilli flakes overpower, stir in a few tablespoons of plain yogurt or sour cream on the side to cool individual portions.
Adaptations for Special Diets
Gluten-Free
Use certified gluten-free corn chips and tamari or coconut aminos for soy sauce if cross-contamination is a concern. The recipe ingredients are naturally gluten-free otherwise.
Vegan
This recipe is already vegan as written. If you add toppings, choose plant-based cheeses or skip dairy and use salsa, avocado, chopped cilantro and pickled onions.
Lower-Sodium
Use low-sodium canned tomatoes and beans, and reduce the soy sauce to ½ tablespoon, tasting as you go. You can boost flavor with extra smoked paprika and a touch more cocoa for depth.
High-Protein
The beans and lentils provide protein; serve with a side of quinoa or sprinkle toasted seeds on top to increase protein and texture.
Chef’s Notes
Small details matter: grating the carrot helps it integrate and thicken the sauce without raw veggie chunks. Caramelising the onion and carrot builds natural sweetness, so resist the urge to rush this step. The cocoa is not a sweet addition—used sparingly, it rounds out the flavor and gives a savory lift much like mole.
When simmering, stir occasionally and press a wooden spoon against the pan to scrape up browned bits; they carry flavor. If you want a creamier finish, stir in a spoonful of Greek-style yogurt or a splash of plant-based milk at the end—serve that on the side if sharing with people who prefer tangy toppings.
Refrigerate, Freeze, Reheat
Refrigerate: Cool the bean mixture to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat gently in a pan over low-medium heat with a splash of stock or water to loosen the sauce.
Freeze: Portion the cooled mixture into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Note: texture of canned lentils and beans can soften slightly after freezing but the flavour remains great.
Reheat: For best texture, reheat on the stovetop, stirring and adding a few tablespoons of water or stock if needed. You can reheat in the microwave in short bursts, stirring between intervals to avoid hotspots. After reheating, spoon over freshly crisped chips or spread in a baking dish and warm in a 180°C/350°F oven for 8–10 minutes to refresh the chips (if assembled) and melt any cheese or vegan alternative.
Questions People Ask
- Can I make this ahead? Yes. Make the bean-lentil mix a day ahead and refrigerate. Reheat before serving and assemble nachos just before eating to keep chips crisp.
- Can I use dried beans? Yes, if you prefer dried beans cook them fully first and adjust liquid as needed. Using canned is quicker and matches the recipe timing.
- How do I keep chips from getting soggy? Serve the bean mixture on the side for dipping, or put a thin layer of chips, then a little bean mix, then chips again to create a barrier. Baking briefly after assembly also helps.
- Can I add cheese? Absolutely. Sprinkle shredded cheese or a vegan cheese over the assembled nachos and broil or bake until melted. Add fresh toppings after baking.
- Is the cocoa essential? It’s not essential, but it adds savory depth. If you’re unsure, try the full amount first—most people find it gives a subtle richness without sweetness.
Serve & Enjoy
Plate a generous bed of tortilla chips, spoon the warm bean and lentil mixture over the top, and finish with bright, fresh toppings: chopped tomatoes or pico de gallo, diced avocado or guacamole, a sprinkle of chopped red onion or pickled jalapeño, and fresh cilantro. Offer lime wedges and a cooling dairy or dairy-free drizzle on the side.
These Vegetarian Nachos are deeply satisfying and flexible—tailor the toppings to your mood and enjoy the contrast of crunchy chips and rich, spiced bean mixture. Share, dig in, and savor the layers.
Vegetarian Nachos
Ingredients
Ingredients
- ?2 TablespoonOlive oil
- ?1 largeonion diced200 grams
- ?1 mediumcarrot grated150 grams
- ?2 cloves garlic crushed
- ?1 Tablespoonsmoked paprika
- ?2 teaspoonscumin
- ?1 teaspooncoriander
- ?2 teaspoonscocoa powder
- ?1/2 teaspoonchilli flakes
- ?1 TablespoonSoy sauce
- ?1 cupvegetable stock
- ?1 Tablepsoonbrown sugar
- ?400 gramskidney beans canned
- ?400 gramslentils canned
- ?800 gramsDiced tomatoes
Instructions
Instructions
- Prep: Dice the 1 large onion, grate the 1 medium carrot, crush the 2 cloves garlic, and drain and rinse the 400 grams kidney beans and 400 grams lentils (both canned).
- Heat 2 Tablespoon Olive oil in a large fry pan over medium heat.
- Add the diced onion and grated carrot to the pan. Sauté, stirring occasionally, for about 6–8 minutes until soft, fragrant and a little caramelised.
- Add the crushed garlic, 1 Tablespoon smoked paprika, 2 teaspoons cumin, 1 teaspoon coriander, 2 teaspoons cocoa powder and ½ teaspoon chilli flakes. Sauté, stirring, for about 1 minute until the spices are fragrant.
- Add 1 Tablespoon Soy sauce, 1 cup vegetable stock, 1 Tablepsoon brown sugar and 800 grams Diced tomatoes (with their juices). Stir to combine and bring the mixture to a boil.
- Add the drained 400 grams lentils and 400 grams kidney beans to the pan. Reduce the heat to low and simmer, uncovered, for 10–15 minutes, stirring occasionally, until the mixture thickens to your liking.
- Optional: Remove from heat and mash some of the beans and lentils with a potato masher if you prefer a partially mashed texture.
- Serve the bean mixture over corn chips and top with your favorite nacho toppings.
Equipment
- Large frying pan
- Potato Masher
Notes
Try a masher! Beans can sometimes be quite a confronting texture for people, smashing them a little with a masher helps a lot!
Use this vegetarian Nacho Mix as the base for other meals, add to a wrap, serve with rice, or as a quesadilla filling.
This bean-based vegetarian nacho mix will freeze for up to four months and defrost well.
Crushed garlic: You can substitute this for ½ teaspoon garlic powder, added when you add the spices.
Soy sauce: For a gluten-freeoption use Tamari. The soy sauce adds an umami flavour to the dish.
Brown sugar: If you would prefer refined sugar free you can use coconut sugar, or a spoon of honey or maple syrup.
Cocoa:This actually adds umami to the dish, making it seem meaty with no meat!
Kidney Beans: Black beans would work just fine.
