These Loaded Grilled Nachos were created in partnership with Kroger. All opinions are our own.
This past month we’ve been working on a secret project that’s being revealed…now! Guess what? We made a 6-episode cooking video series for you! It’s called the Summer Barbecue Series and it stars Alex and me with our friend, blogger and author Tessa from Handle the Heat. Alex, Tessa and I have been working hard to create six brand new summer recipes for you and the entire series is sponsored by Kroger as part of their #RedWhiteandBBQ summer resources. Three of the recipes are our everyday healthy vegetarian recipes and three are Tessa’s baked perfection, each starring ingredients we found at our local Kroger. (More on the series below.) These Loaded Grilled Nachos are the first up in our series and man, are they good. When Alex made them for me the first time, I was completely surprised with how flavorful they were. So without further ado, here’s the first video in our series: Loaded Grilled Nachos!
Ready? Watch the video: how to make nachos on a grill!
Why grilled nachos?
How to make nachos on a grill?
The basic concept of how to make nachos on a grill is to place the nachos in a cast iron skillet, cover it with foil, and grill it for a few minutes to melt the cheese. But Alex and I wanted to amp up the grilled flavor in these grilled nachos. Instead of just a few minutes on the grill, Alex had the idea of grilling the nacho toppings! So in this recipe, we’ve used the grill not once but twice: once to grill the veggie toppings, and then again to melt the cheese. Grilling the vegetables for the nacho toppings amps up the smoky, grilled flavor so it’s there in every bite!
If you don’t have a cast iron skillet, it’s not necessary for this recipe. You can use any grill proof pan for the recipe, including an aluminum sheet pan.
What are the best vegetarian nachos toppings?
If you follow Alex and my story, you’ll know we’re not fully vegetarian. But we eat vegetarian about 90% of the time, so most of the recipes on this website are vegetarian and vegan recipes. And our cookbook is a vegetarian cookbook (named one of the best vegetarian cookbooks by Epicurious!). So we’ve become experts in making vegetarian recipes taste meaty and delicious, satisfying for everyone around the table. So what are the best nachos toppings, from a vegetarian perspective? For this recipe, we used these vegetarian nachos toppings:
- Quick “refried” beans: We smashed pinto beans with salsa and stirred in some garlic powder and salt for a quick topping that tastes like refried beans. You also could use canned refried beans.
- Grilled vegetables: We used the grill twice in this recipe, first to grill up vegetable toppings for the grilled nachos to infuse that smoky flavor. This recipe has red bell pepper, jalapeño peppers, and red onion, but you could use any vegetables you like.
- Cheese: Cheese is a must for nacho toppings! (Stay tuned for a vegan nacho cheese recipe we have in the works.) We found it’s best to place the cheese on top of the beans layer so that it stays gooey, instead of right onto the chips which makes it harden.
- Guac: Another favorite vegetarian nacho topping of ours is guacamole: it adds a super savory, creamy deliciousness to each bite!
- Cilantro: Cilantro makes for stunning confetti and adds a fresh undertone as vegetarian nacho toppings!
To us, these are the best nacho toppings: but what are we missing? What are your favorite nacho toppings? Tell us in the comments below.
Looking for more summer barbecue recipes?
Here are the other summer barbecue recipes in our Summer Barbecue Series! Here’s the entire playlist.
- Incredible No Mayo Potato Salad
- Ultimate Grilled Veggie Burger
- Crunchy Peanut Butter Cookies
- Vanilla Sheet Cake with Grilled Strawberries
- Cheesy Skillet Cornbread
This recipe is…
This Grilled Loaded Nachos recipe is vegetarian and gluten free.
Wondering how to make nachos on a grill? These Loaded Grilled Nachos take summer grilling to a new level with the best vegetarian nacho toppings!
- 1 red bell pepper
- 1 medium red onion
- 2 jalapeño peppers
- 1 15-ounce can pinto beans
- 1/2 cup Private Selection Salsa
- 1 tablespoon olive oil, plus additional for drizzling
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 5 ounces Mission Restaurant Style Tortilla Chips
- 1 cup shredded Colby Jack cheese
- 1 large green onion, thinly sliced
- Sour cream, for garnish
- Guacamole, for garnish
- Torn cilantro leaves, for garnish
Heat a grill to medium heat.
Prep the veggies: Cut the bell pepper in half, top-to-bottom, and remove seeds and pith. Cut the stem off the jalapeños and use a paring knife to carefully remove seeds, leaving peppers whole. Cut the onion into quarters top-to-bottom, leaving the bottom root attached the pieces stay together on the grill. Place the peppers and onion into a bowl, then drizzle them lightly with olive oil and sprinkle with kosher salt.
Grill the veggies: Place the peppers and onion directly onto the grate and grill for 6 to 10 minutes until charred and slightly tender, turning occasionally. Remove from the grill and use for topping the nachos (below).
Make the beans: Drain the pinto beans and add them to a small bowl with the salsa, olive oil, garlic powder, and kosher salt. Mash with a fork until all beans are mashed and the texture is similar to chunky refried beans.
Assemble and grill the nachos: Place the tortilla chips into a medium cast-iron skillet or grillable pan. Top the chips with the beans, then cheese, and then the grilled veggies. Place the skillet on the grill until the cheese is melted, about 5 minutes.
Load the nachos: Top the finished nachos with sliced green onions, sour cream, guacamole, and torn cilantro leaves.
Keywords: Vegetarian, Gluten Free, Mexican, Nachos, Grilled Nachos, Grilling Recipe, Vegetarian Grill