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Loaded Sweet Potato Nachos

These sweet potato nachos are loaded with black beans, tomatoes, cheese, jalapeño peppers and plenty of spices. They're absolutely delicious, customizable and make for an awesome weeknight dinner or game day snack.

Prep Time
15 mins
Cook Time
15 mins
Total Time
47 mins
Servings: 4
Calories: 311 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 2 sweet potatoes look for ones that are long and narrow, sliced into ¼ inch rounds
  • 2 Tablespoons olive or avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ½ teaspoon sea salt plus more to taste
  • ½ teaspoon pepper plus more to taste
  • ½ cup black beans
  • 1 cup shredded Mexican cheddar cheese
  • 1 Jalapeño sliced
  • ½ cup grape/cherry tomatoes chopped
  • ¼ cup red onion diced
  • ¼ cup fresh cilantro chopped
  • 1 avocado sliced or chopped (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Spray a large baking sheet with olive oil or avocado oil cooking spray.
  2. Slice sweet potatoes into ¼ inch rounds
  3. In a large bowl, combine sweet potatoes, oil, garlic powder, onion powder, cumin, paprika, chili powder and sea salt and gently toss to coat. Place seasoned sweet potatoes on baking sheet, spacing out the pieces so that they roast instead of steam. Bake 25 minutes, tossing halfway until sweet potatoes are tender and starting to brown.
  4. Remove the pan from the oven; push sweet potatoes together in the center of the pan. Top with black beans, sprinkle with cheese and add jalapeño slices on top. Return to the oven and bake until the beans are heated through and the cheese has melted, about 6-7 minutes.
  5. Top sweet potatoes with chopped tomato, red onion and cilantro. Add avocado (if using) and serve directly from the sheet pan. You can also transfer to a platter for serving or portion into bowls.

Notes

  • Spices: For a shortcut, use 2 Tablespoons of a taco seasoning blend instead of the garlic, onion, paprika, cumin and chili powder. 
  • Black beans: Any bean works as a substitute. 
  • Shredded cheese: You can use any cheese you'd like! If you need a dairy-free option, use a vegan shredded cheese. 
  • Jalapeño: If you're not a fan of spice, feel free to skip or swap with a bell pepper.
  • Red onion: Feel free to use a yellow onion or green onion instead. 

Nutrition Information

Serving 1/4 of recipe Calories 311kcal (16%) Carbohydrates 32g (11%) Protein 13g (26%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 25mg (8%) Sodium 521mg (22%) Potassium 634mg (18%) Fiber 7g (28%) Sugar 4g (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 311

% Daily Value*

Serving 1/4 of recipe
Calories 311kcal 16%
Carbohydrates 32g 11%
Protein 13g 26%
Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 521mg 22%
Potassium 634mg 13%
Fiber 7g 28%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.