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!
Servings 4
Calories 296kcal
Ingredients
- 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
Homemade salsa
- 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
Instructions
- 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!
Notes
My easy guacamole recipe
1 avocado
1/4-1/2 teaspoon garlic powder
1/2 lime, juiced
salt to taste Mash the avocado with a fork, then stir in the garlic powder, lime juice, and salt to taste. Serve over the nachos for the creamiest yummiest topping!
1/4-1/2 teaspoon garlic powder
1/2 lime, juiced
salt to taste Mash the avocado with a fork, then stir in the garlic powder, lime juice, and salt to taste. Serve over the nachos for the creamiest yummiest topping!
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 24.2g | Protein: 12.2g | Fat: 17.6g | Cholesterol: 32.7mg | Sodium: 922.4mg | Fiber: 6.6g | Sugar: 4g