These Deliciously Loaded Brussel Sprout Nachos are piled high with crunchy tortilla chips, hearty beans, three kinds of cheese, crispy roasted Brussels sprouts, and spicy green chiles. They’re the perfect crowd-pleasing appetizer and are filling enough to serve as a meal.
If you’re bored with traditional nachos, these roasted Brussels sprout nachos will completely change your game. These Brussels Sprout Nachos Will Change How You Eat Nachos!
Mix Up Your Nacho Routine
I first tried vegetables on nachos during a family trip, and I was instantly hooked. The smoky, crispy Brussels sprouts add a flavor you don’t usually expect from nachos—and now, I refuse to go without them.
Why You’ll Love These Loaded Brussels Sprout Nachos
- Ready in about 30 minutes
- Packed with fiber-rich beans and fresh vegetables
- Loaded with melty cheese
- A fun twist on classic nachos
- Easy to customize
- Perfect for parties, game day, or dinner
Ingredients for Brussels Sprout Nachos
Base Ingredients
- Tortilla chips (try my homemade recipe or store-bought)
- Refried pinto beans (vegetarian if you want to keep vegetarian)
- Black beans
- Shredded cheddar cheese
- Shredded Monterey Jack cheese
- Colby Jack cheese
- Diced green chiles
Roasted Brussels Sprouts
- Brussels sprouts, halved
- Olive oil
- Kosher salt
How to Make Deliciously Loaded Brussel Sprout Nachos
Step 1: Roast the Brussels Sprouts
Preheat oven to 450°F. Toss sprouts with olive oil and roast for 15 minutes until crispy. Sprinkle with salt after roasting.
Step 2: Assemble Nachos
Spread tortilla chips on a lined baking sheet. Add dollops of refried beans and black beans.
Step 3: Add Cheese and Chiles to Deliciously Loaded Brussel Sprout Nachos
Sprinkle half the cheese over the beans. Add diced green chiles and top with remaining cheese.
Step 4: Bake
Bake at 375°F for 15–20 minutes until melted and bubbly.
Step 5: Finish Deliciously Loaded Brussel Sprout Nachos
Top with roasted Brussels sprouts and serve hot.
Tips for Crispy Brussels Sprouts
- Roast at high heat (450°F)
- Keep sprouts spaced out—don’t crowd the pan
- Salt after roasting to avoid moisture draw
- Cut into equal sizes for even cooking
Make-Ahead Tips for Deliciously Loaded Brussel Sprout Nachos
Make entertaining easier by prepping parts of this recipe in advance.
- Roast the Brussels sprouts up to 24 hours ahead and store in an airtight container in the fridge.
- Shred cheese in advance and refrigerate to save prep time.
- Rinse and drain beans and store covered in the fridge.
- Assemble and bake just before serving for the crispiest chips and meltiest cheese.
Tip: For extra crispy Brussels sprouts, reheat them in a hot skillet for 2–3 minutes before adding to the nachos.
Build-Your-Own Brussels Sprout Nacho Bar
Turn this recipe into a DIY nacho station for parties and game day.
Base Setup
- Baked nachos fresh from the oven
- Roasted Brussels sprouts in a serving bowl
Topping Ideas for Deliciously Loaded Brussel Sprout Nachos
- Guacamole or sliced avocado
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Pickled jalapeños
- Cilantro
- Diced tomatoes
- Hot sauce
- Lime wedges
Make It Fun
Set out small bowls or jars with toppings and let guests customize their plates. It’s interactive, low effort, and always a hit.
Variations and Topping Ideas for Deliciously Loaded Brussel Sprout Nachos
Swap the Beans
- Pinto beans
- White beans
- Chickpeas
Add On
- Jalapeños
- Avocado
- Sour cream
- Salsa
- Hot sauce
Make it Vegan
Use dairy-free cheese and vegan refried beans.
What to Serve With Veggie Nachos
- Fresh guacamole
- Pico de gallo
- Lime wedges
- Mexican street corn
Storage and Reheating
Nachos are best fresh, but leftovers can be stored for up to 1 day. Reheat uncovered in the oven for best texture.
Deliciously Loaded Brussel Sprout Nachos
Ingredients
- 1 bag Tortilla Chips
- 1 14 oz can Re-fried vegetarian pinto beans
- 1 14 oz can Black Beans – I use canned but you can make your own
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Colby Jack
- 1 8 oz can Diced green chiles – My family loves spice so I use La Victoria Spicy peppers, but you can use milder peppers if you don’t want less spice.
- Kosher Salt – on top of the Brussels to add some flavor
- 2 tbsp Olive Oil – Makes Brussels to make crispy
- 2 cups Brussel Sprouts halved
Instructions
- Cut the sprouts into halves and place them on a foil-lined baking sheet. Drizzle olive oil and toss to cover all of the sprouts. Bake at 450 for 15 minutes or until crispy. Remove them from the pan and sprinkle with salt.
- Line a baking sheet with tin foil and evenly spread your tortilla chips evenly
- Add dollops of refried beans and the black beans
- Sprinkle cheese over the top of the beans making sure to cover all the nachos
- Add green chiles on top of the beans
- Cook at 375 for 15-20 minutes
- Remove from the oven and add the brussels sprouts on top
- Roast at a high temperature, like 450°F. Lower temperatures can cause vegetables to soften and steam.Place the Brussels sprouts in a single layer with space between them so air can circulate. Crowding the pan can cause them to steam instead of crisping.Place th Brussels sprouts cut side down on the baking sheet. This can help create a slightly crunchy exterior and soft interior.
- Add the salt after they are done since salt can pull the moisture out
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