Black Bean Sweet Potato Nachos
Learn how to make healthier nachos with these black bean sweet potato nachos! Instead of chips, this recipe uses slices of cooked potatoes as the base that are topped with homemade salsa, creamy avocado, and melted cheese.
You’re going to love these sweet healthy potato nachos! What makes them special is rather than using chips as the base, this recipe uses soft, roasted slices of sweet potatoes and regular potatoes.
Every bite is hearty and cheesy and bright with flavor from the homemade salsa and avocado on top! These nachos are perfect if you are looking for a gluten-free appetizer, or even if you want them to make them into a meatless dinner – that works too!
It’s a dish that’s perfect for feeding a crowd or serving at a party!
Ingredients – What You Need
Here’s everything you need: sweet potatoes, regular russet potatoes, cherry tomatoes, jalapeno pepper, red onion, black beans, cheddar cheese, lime, cumin, garlic powder, and fresh cilantro.
Plus some oil for roasting the potatoes and salt to taste!
How to Make Sweet Potato Nachos
(1) Slice the potatoes – First, slice the potatoes into thin pieces (no bigger than 1/4 of an inch thick).
(2) Bake the potato slices – Then on a large pan lined with parchment paper, brush the slices of potato with oil and sprinkle with a pinch of salt. Bake for 30 minutes at 350F, flipping the potatoes halfway through the bake time.
(3) Make the salsa – while the potatoes bake, chop the ingredients for the salsa up and mix them in a small bowl. Set aside for later.
(4) Layer the baked potato slices – after the potato slices are cooked and tender (test with a fork), either use the same sheet pan and stack them close together or use a separate pan lined with parchment paper.
(5) Add cheese and bake! – Top the potatoes with black beans and shredded cheese and broil on HIGH for about 1-2 minutes, or until the cheese is melted and slightly browned on top. Then top with salsa, avocado, or guacamole, and serve!
Tips for Success
Use parchment paper for easy clean-up! When roasting the potatoes and baking the nachos, I recommend using a sheet of parchment paper to line your pan. It prevents the cheese from sticking to the pan (which is always fun to clean) and makes clean-up easy and quick!
Best way to slice the potatoes – To accurately slice the potatoes you can use a mandoline slicer or if you feel confident with a chef’s knife you can slice them that way! They should be between 1/8 to 1/4 inch in thickness.
Types of potatoes to use – for this recipe I used a blend of two parts sweet potato and one part regular white potato. You can also use all sweet potatoes or all white potatoes!
Additional topping ideas – you can top these nachos with additional yummy toppings such as sour cream, hot sauce for some heat, store-bought salsa instead of homemade (to save time!), or even shredded cooked chicken!
More Vegetarian Appetizers to Try
Avocado Black Bean Salsa
Caprese Pizza Crostinis
Parmesan Baked Zucchini Fries
If you tried this Loaded Black Bean Sweet Potato Nachos recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
Loaded Black Bean Sweet Potato Nachos
Learn how to make healthier nachos with these black bean sweet potato nachos! Instead of chips, this recipe uses slices of cooked potatoes as the base that are topped with homemade pico de gallo, creamy avocado, and melted cheese. Serve this crowd-pleasing dish as a meatless weeknight meal or a simple appetizer!
- 1 medium to large sweet potato
- 1 medium to large russet potato
- 1-2 teaspoons avocado oil
- 1 cup cheddar cheese, shredded
- pinch of salt
- 1 avocado, sliced or mashed into guacamole (see notes for my simple guac recipe)
- 1/2 cup black beans, rinsed thoroughly and drained
- 1 1/2 cups cherry tomatoes, diced small
- 1/4 cup red onion, diced small
- 1 Tablespoon Jalapeno pepper, diced small
- 1 Tablespoon fresh cilantro, chopped
- 1/4 teaspoon garlic powder or one small garlic clove, minced
- 1/4 teaspoon cumin
- 1/2 lime, juiced
- salt to taste
Preheat oven to 350F
Slice the potatoes: use a mandoline slicer or a chef knife to thinly slice the potatoes, keep the slices between 1/8 to 1/4 inch in thickness.
Bake the sliced potatoes: arrange the potatoes on a sheet pan lined with parchment paper, then brush both sides of the potato slices with avocado oil. Sprinkle with salt and bake for 30 minutes, flipping halfway through for an even bake.
Make the salsa: While the potato slices are baking, mix together the salsa ingredients in a small bowl. Season with salt to taste until the flavor is just right. If you are also making guacamole, start that in a separate bowl as well (see notes for my easy guacamole recipe).
Make the nachos: when the potatoes are done they should be soft when tested with a fork. Use the same pan to arrange the slices of potatoes close together, then top with shredded cheese and black beans. Broil in the oven on HIGH for 1-2 minutes, or until the cheese is completely melted and slightly browned on the edges.
Add toppings: immediately add the salsa, guacamole, or sliced avocado, and serve!
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