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Vegetarian Loaded Nachos in a pan

Loaded Nachos

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


Crispy baked nachos, loaded with veggies and lots of cheese. The ultimate comfort food!


  • 120g canned corn (1 cup)
  • 250g canned kidney beans (1 and 1/2 cup)
  • 2 medium tomatoes
  • 1 spring onion
  • 150g mature cheddar (5.3oz)
  • 1 pckg tortilla chips (chili, bbq or cheese flavoured)
  • 2 tablespoons taco seasoning
  • optional, 1 avocado, peeled and diced
  • optional, sour cream and salsa for dipping


  1. Preheat oven to 200°C or 400°F and get out a casserole pan*.
  2. Drain and rinse the corn and kidney beans. Cut and wash the tomatoes and spring onion. Grate the cheddar.
  3. Combine the tortillia chips, corn, beans, tomatoes, spring onion and half of the cheddar in a pan and season with taco seasoning. Mix everything together and sprinkle with remaining cheese.
  4. Bake in the preheated oven for 10 minutes or until the cheese is bubbling. Remove from the oven and add the diced avocado.
  5. Serve hot, with sour cream and salsa for dipping.


*I used a 30cm x 22cm pan (11.8 x 8.6 inches Loaded nachos need to be served hot and cannot be stored.