Get ready to transform your nacho game with a mouthwatering twist that combines the creamy sweetness of roasted sweet potatoes, the hearty richness of black beans, and a burst of fresh toppings that will make your taste buds dance! These aren't your ordinary nachos - they're a healthier, more exciting culinary adventure that proves comfort food can be both nutritious and absolutely irresistible. Whether you're looking for a crowd-pleasing appetizer, a quick weeknight dinner, or a show-stopping party dish, these Loaded Black Bean Sweet Potato Nachos are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, sliced
- 1 can black beans, rinsed and drained
- 1 cup shredded cheese
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 1 jalapeño, sliced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.
- Wash sweet potatoes thoroughly and slice them into thin, uniform rounds approximately 1/4 inch thick. Ensure slices are similar in size for even cooking.
- Arrange sweet potato slices in a single layer on the prepared baking sheet. Drizzle generously with olive oil and season with salt and pepper. Ensure each slice is lightly coated.
- Roast sweet potato slices in the preheated oven for 15-20 minutes, flipping halfway through, until edges are crispy and golden brown.
- While sweet potatoes are roasting, drain and rinse black beans. Pat them dry with a paper towel to remove excess moisture.
- Once sweet potato slices are crisp, remove from oven and create a single layer of overlapping rounds on the baking sheet.
- Sprinkle rinsed black beans evenly over the sweet potato slices. Top with shredded cheese, ensuring even distribution.
- Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until cheese is fully melted and bubbly.
- Remove from oven and immediately top with diced avocado, sliced jalapeños, and chopped fresh cilantro.
- Let cool for 2-3 minutes, then serve hot directly from the baking sheet. Optionally, add a squeeze of lime juice for extra brightness.
Tips
- Slice sweet potatoes uniformly to ensure even roasting and crispy edges.
- Pat black beans dry to prevent soggy nachos and achieve better texture.
- Use parchment paper for easy cleanup and to prevent sticking.
- For extra flavor, consider adding a sprinkle of cumin or chili powder to the sweet potato slices before roasting.
- Choose a cheese that melts well, like monterey jack or a Mexican blend.
- Don't overcrowd the baking sheet - give ingredients space to crisp up.
- Add fresh toppings like avocado and cilantro after baking to maintain their vibrant flavor and texture.
- For a spicier kick, leave the jalapeño seeds in or add a dash of hot sauce.
- Serve immediately for the best taste and texture.
- Experiment with additional toppings like sour cream, salsa, or pickled red onions for variety.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 25mg
