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Loaded Grilled Nachos | A Couple Cooks

Grillable Loaded Nachos

  • Author: Sonja
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 main dish servings, 8 appetizer servings 1x


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. Heat a grill to medium heat.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Load the nachos: Chop the cilantro. Top the finished nachos with sliced green onions, sour cream, guacamole, and cilantro.


If you don’t have a grill, you can make these loaded nachos under the broiler as well. The timing and preparation will be the exact same.

  • Category: Main Dish, Appetizer, Side Dish
  • Method: Grilled
  • Cuisine: Mexican

Keywords: Vegetarian, Gluten Free, Mexican, Nachos, Grilled Nachos, Grilling Recipe, Vegetarian Grill