Protein-Packed Loaded Vegetarian Nachos Recipe
These nachos are hearty, smoky, and cheesy without relying on meat. Mushrooms bring umami, lentils add protein, soy chorizo adds spice, and chipotle in adobo ties it all together. Layered with melted pepper jack colby cheese and served with fresh pico de gallo and creamy avocado, they’re perfect for sharing or not!
Servings 4 servings
Calories: 784kcal
Ingredients
Filling
- 1 cup red lentils rinsed
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 8 ounces mushrooms finely chopped
- ½ cup canned pinto beans drained and rinsed
- ½ cup soy chorizo
- 1 cup taco seasoning
- 1 chipotle pepper in adobo finely chopped, plus 1 teaspoon sauce
- ½ cup pico de gallo homemade or store-bought
Nachos
- 6 ounces corn tortilla chips about 6 cups
- 1 ½ cups shredded pepper jack–colby cheese blend
Toppings
- ½ cup pico de gallo some for garnish
- 1 ripe avocado diced
Equipment
- Small Saucepan with lid
- Spatula or wooden spoon
- Air Fryer or oven
- Sheet for oven method
- Parchment Paper
Instructions
Prepare the Filling
- Cook the Lentils: In a small pot, bring the lentils and broth to a boil. Reduce to a simmer, cover, and cook 12–15 minutes until tender. Drain any excess liquid.
- Make the Filling: Heat olive oil in a skillet over medium heat. Add mushrooms and cook 5 minutes until browned. Stir in pinto beans, soy chorizo, taco seasoning, and chipotle in adobo. Cook 3 minutes, then fold in cooked lentils and ½ cup pico de gallo.
Assemble the Nachos
- Air Fryer: Line the basket with parchment paper. Layer half the chips, half the filling, and half the cheese. Repeat for a second layer.
- Oven: Line a sheet pan with parchment paper. Layer chips, filling, and cheese the same way.
Cook the Nachos
- Air Fryer: Air fry at 350 °F for 5–7 minutes, until cheese is melted and bubbly.
- Oven: Bake at 375 °F for 10–12 minutes, until cheese is fully melted.
Plate Up
- Serve: Transfer the parchment with nachos to a serving tray. Top with fresh pico de gallo and avocado chunks. Enjoy warm.
Notes
- Servings Variations: 4 (as an appetizer or snack) or 2 for a full meal.
- For extra richness, add a drizzle of crema or sour cream on top.
- Want spicier nachos? Stir an extra spoon of adobo sauce into the filling.
- To scale up for a crowd, double the recipe and bake on a full sheet pan.
- For extra smokiness, add a dash of smoked paprika with the taco seasoning.
- If making ahead, cook the filling and refrigerate; assemble and air fry right before serving.
Nutrition
Calories: 784kcal | Carbohydrates: 109g | Protein: 32g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 5935mg | Potassium: 1018mg | Fiber: 32g | Sugar: 21g | Vitamin A: 6111IU | Vitamin C: 33mg | Calcium: 411mg | Iron: 10mg
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