Loaded Sweet Potato Nachos
User Reviews
4.9
Loaded Sweet Potato Nachos
Description
This recipe for Loaded Sweet Potato Nachos starts by slicing long, narrow sweet potatoes into 1/4 inch rounds, which are tossed with olive oil and a blend of garlic powder, onion powder, cumin, paprika, chili powder, salt, and pepper. Roasting at 400°F until tender and browned creates a sturdy yet crispy base that contrasts nicely with the toppings.
After the initial roast, the slices are pushed towards the center of the sheet pan and topped with black beans, shredded cheddar cheese, and jalapeño slices before returning to the oven just long enough to melt the cheese and warm the beans. Finishing touches include diced grape tomatoes, red onion, and chopped fresh cilantro for brightness and freshness. Avocado adds creamy optional richness.
The dish balances smoky and spicy seasoning on the sweet potato with creamy melted cheese and the freshness of veggies and herbs. It works well as a flavorful snack, appetizer, or casual side. The layers on a single baking sheet allow for convenient preparation and serving.
The notes suggest shortcuts using pre-made taco seasoning, substitutions for beans, cheese, and jalapeños to accommodate dietary preferences or spice tolerance, and alternatives for onions. This flexibility helps tailor the dish to individual taste or dietary needs.
Ingredients
- 2 sweet potato look for ones that are long and narrow, sliced into ¼ inch rounds
- 2 Tablespoons olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon salt plus more to taste, sea salt
- ½ teaspoon black pepper plus more to taste
- ½ cup black beans
- 1 cup cheddar cheese shredded, Mexican style
- 1 jalapeño sliced
- ½ cup grape tomatoes chopped, or cherry tomatoes
- ¼ cup red onion diced
- ¼ cup cilantro chopped, fresh
- 1 avocado sliced or chopped (optional)
Instructions
- Preheat oven to 400°F. Spray a large baking sheet with olive oil or avocado oil cooking spray.
- Slice sweet potatoes into ¼ inch rounds
- 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.
- 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.
- 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
- You can replace the spice mix with 2 tablespoons of taco seasoning for a quicker option.
- Any type of beans can be used instead of black beans.
- For dairy-free cheese, substitute with a vegan shredded cheese option.
- If you prefer less heat, omit the jalapeño or replace it with bell pepper.
- Yellow or green onions can be used instead of red onion based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 311 kcal
% 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.
User Reviews
Overall Rating
4.9
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