Easy Vegetarian Microwave Nachos (GF)

I’m excited to share these easy microwave nachos with all of you because it is hands down one of my favorite dishes.

You can have these nachos on the table for game day in just minutes with very little prep work. They also make a delicious, no-fuss lunch or dinner; in fact, they are my go-to recipe when I don’t feel like cooking.

Closeup of microwave nachos on a platter with hot sauce to the side

Store-Bought or Homemade Toppings?

I personally believe that when you are making something really simple like these microwave nachos, homemade toppings are the way to go.

Making some of your toppings from scratch will add some extra prep time, but it will also produce nachos that taste better than any you can buy at a restaurant. My two essential toppings for homemade nachos are my own Costa Rican-style refried beans and pico de gallo.

Shot of a woman sprinkling grated cheese on top of tortilla chips

I also topped my nachos with some pepper jack cheese, cubed avocado, thinly sliced green onions, and sour cream.

If you are not the cooking type, the good news is that nowadays grocery stores sell really yummy pre-made pico de gallo, salsa, and guacamole. There’s no shame in taking a shortcut, especially when you are cooking for a large group!

Some Other Shortcuts and Tips

If you don’t feel like making my refried beans from scratch but you hate the taste of canned beans, a good tip is to heat them up in a bit of butter or lard (if you are not serving vegetarians). Either canned refried beans or whole black beans will do for this recipe.

Shot of a woman's hand dipping a nacho in the sour cream that tops the nacho platter

Something important to keep in mind is that these nachos taste great at room temperature, but you shouldn’t let them sit for more than 20-30 minutes or they’ll get soggy. I doubt that they’ll last more than a few seconds after you pull them out of the microwave, but you never know!

Overhead shot of nacho platter with nachos topped with avocado, pico de gallo, refried beans, and sour cream
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Easy Vegetarian Microwave Nachos

These easy microwave nachos can be ready in seconds if you decide to buy toppings at the grocery store. If you don't mind a bit of extra work, I recommend topping them with some pepper jack cheese and homemade pico de gallo and refried beans. The rest of the toppings are really up to you, but I give you more suggestions below.
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Course: Appetizer
Cuisine: Game Day Food
Keyword: easy, gluten-free, nachos, snacks, vegetarian, vegetarian nachos
Servings: 3
Calories: 232kcal
Author: Daniela Miranda


  • your favorite tortilla chips a couple of handfuls
  • 1/2 cup pepper jack cheese grated
  • 3/4 cup pico de gallo homemade or store-bought
  • 1/2 cup refried beans homemade or store-bought
  • 1 small avocado cubed
  • 1 green onion thinly sliced
  • 1 dollop sour cream


  • Place a couple of large handfuls of your favorite tortilla chips on large plate or microwave-safe serving platter. Try to spread them out so that they are on a single layer.
  • Sprinkle the cheese over the chips.
  • Place large dollops of the refried beans on top of the chips and cheese.
  • Pop the plate in the microwave and cook on high for 40-50 seconds or until the cheese has melted.
  • Top with the suggested toppings in this order: pico de gallo, avocado, green onions, and dollop of sour cream.
  • Serve immediately.


  • You can easily double or triple this recipe for a large crowd. I recommend using large plates to serve the nachos rather than a giant platter because they are easier to fit in the microwave. You can also distribute multiple plates over a large table to avoid having everyone congregate around the same plate.
  • You could also stack these microwave nachos and make them several layers thick. I would recommend putting some beans and cheese between each layer, microwaving them, and then topping them with the fresh ingredients.


Calories: 232kcal | Carbohydrates: 18g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 735mg | Potassium: 340mg | Fiber: 6g | Sugar: 6g | Vitamin A: 580IU | Vitamin C: 10.6mg | Calcium: 162mg | Iron: 0.9mg

Here are other easy recipes that are perfect for entertaining:

If you like this recipe, please make sure to pin it, share it on social media, or email it to your friends. Donโ€™t be shy! People are always grateful for some cooking inspiration ๐Ÿ™‚

Also, if you have any questions or just want to let me know that you liked the recipe, please leave a comment below. Hearing from other adventurous home cooks always makes my day!


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27 thoughts on “Easy Vegetarian Microwave Nachos (GF)”

  • Nachos in the microwave?! Yesssss. And you’re so right, if you’re saving the time by using a microwave, then bust out those homemade toppings! Time saved / well spent!!

  • When you can make nachos in the microwave, well that means you can have them more often. Pop them in whenever you get the snack attack. In fact, this is the perfect easy MEAL when I don’t feel like cooking.

  • I was just talking to my husband about what we should have for the Super Bowl and I know these nachos are definitely going to make the cut! I love the fresh flavors and veggies plus the ease of heating it up in the microwave. That’s genius! I am ready to relax, chow and watch a good game. Go Rams!

  • Ok, I’m going to have to try that butter tip because I am a little too lazy to make my own refried beans! I’m also TOTALLY ON BOARD with this being made in the microwave because like I mentioned, lazy! Seriously, you are going to save me some time because the guys love nachos and I don’t want to spend ages making it haha.

  • That nacho dip wouldn’t stand a chance of lasting one minute in our household. We are snackers and love the munchy food. This is going to be perfect for Super Bowl — plus I can get some extra veggies into the boys.

  • The idea of these lasting 20-30 minutes made me laugh. I don’t even need help to demolish a plate of nachos (though, I mean, I probably shouldn’t make a habit out of that). I always do nachos under a broiler but this is delightfully simple and delicious looking and I’m definitely on board with trying out an alternative method. I like your tip about reheating beans too – I feel like I don’t use beans for nachos often enough because I like them freshly made, but that sounds like a great way to give some pep back to frozen or refrigerated ones. Thanks!

  • Always happy to stumble upon a simple and fun recipe for when friends come over. This is sure to be a crowd pleaser, so I’m pinning to have easy access. I’m going to make this for the Superbowl as well. Go Pats!!

  • Thereโ€™s something about nachos that makes my mouth water just thinking about them! Iโ€™m not sure if itโ€™s the melted cheese, the cool sour cream, or the crunch of the chips! I love your tips to make them quickly. Donโ€™t tell anyone, but Iโ€™m going for the store bought pico de gallo .

  • Ooh yum, these are amazing, and even better that they are served with homemade refried beans (so much better than the canned version – I just can’t with those anymore). Great to serve for a gathering, or curled up on the sofa for movie night ๐Ÿ™‚

  • Have nachos ever lasted 20 minutes? Anywhere? ๐Ÿ™‚ Certainly not in this house! And especially not if I make that pico de gallo and homemade refried beans to top them. That sounds awesome! I think they’d be inhaled so it’s good I can make a fresh batch so quick in the microwave!

  • Oh yeah! Microwave nachos or a standard in this house. In fact, they’re part of our regular meal rotation…and we love to eat them vegetarian too! Yours look beautiful and are giving me ALL the cravings!

  • Oh I WISH you could see me pumping my arms in the air and yelling “HUZZAH” as loudly as possible. As a mom of a toddler I am aaaaaall about easy, vegetarian comfort foods. This looks amazing and I know my whole family would gobble this up.

  • This looks phenomenal! I love nacho platters. It’s been ages since I’ve indulged and I’m pretty sure I need to fix that stat. You’re not joking about adding your own fresh ingredients, too. It’s nice to go the simple route, but adding fresh toppings is a game changer. We snagged a pre-made taco dip from the grocery store yesterday for some impromptu hosting, and the damn thing was basically a pound of sour cream. Very little tomatoes, etc. I ended up adding so many of my own cut of veggies on there, and it made all the difference.

    This platter looks hella fresh.

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