Loaded Sweet Potato Nachos (with Black Beans)

Hand holding a single sweet potato black bean nacho.

Loaded Sweet Potato Nachos (with Black Beans)

Sweet Potato Nachos with spiced black beans and avocado crema are a fun, filling twist on classic nachos. This recipe is easy to customize and ready in about 35 minutes. Perfect for weeknight dinners or game day snacking.

Course dinner, Snack

Cuisine Mexican

Keyword black bean sweet potato nachos, sweet potato nachos, vegan sweet potato nachos

Prep Time 4

Cook Time 30

Total Time 34

Servings

Calories 487kcal

Author Samantha Rowland

Ingredients

2 large sweet potatoes washed and sliced into 1/8 inch rounds
1 can organic black beans rinsed and drained
1 teaspoon cumin
2 teaspoon chili powder
1/4 teaspoon sea salt
1/2 teaspoon garlic powder
1 avocado
1/2 lime juiced
3 tablespoons dairy free milk
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1 cup salsa

Instructions

Preheat oven to 425F.
Wash and cut the sweet potatoes into 1/4-1/2 inch rounds.
2 large sweet potatoes
Line a large baking sheet with foil or parchment paper, spray with non-stick spray.
Place the sweet potato round on the baking sheet and place in the oven for 20 minutes.
Once the timer goes off, remove the sweet potato rounds from the oven and flip them over. Bake for an additional 10 minutes.
Remove from the oven and allow to cool slightly.
While the sweet potato rounds are cooling, rinse and drain a can of black beans. Add the black beans, cumin, chili powder and sea salt to a bowl. Microwave on high for 90 seconds (or heat over medium heat on the stove for 5-6 minutes).
After cooking, add 1/2 cup of the salsa to the black beans and stir well.
1 can organic black beans, 1 teaspoon cumin, 2 teaspoon chili powder, 1/4 teaspoon sea salt, 1/2 teaspoon garlic powder, 1 cup salsa
While the black beans are cooking smash and avocado in a bowl. Once mashed, add the juice of a lime and the remaining salt and garlic powder. Add dairy free milk and stir well,
1 avocado, 1/2 lime, 3 tablespoons dairy free milk, 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder
Assemble the sweet potato nachos making one layer of potatoes, Top with black beans, avocado sauce and salsa, continue to stack the sweet potatoes and layering with the toppings.

Video

Notes

Top Tips

Keep the skin on the potatoes, as it help keep the potatoes together during baking. The skin also provides extra fiber, just be sure to wash the potatoes before cutting!

Add more protein by adding seasoned ground beef, ground turkey, or Mexican shredded chicken.

Nutrition