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A white plate filled with sweet potato nachos with black beans, cilantro and cheese sitting on a marble table with a bunch of cilantro next to it.
Kate Ramos

Sweet Potato Nachos with Smoked Cheddar and Black Beans

The recipe below is a pretty pared-down version but you could top to your heart's content. Browned and crumbled chorizo, sliced jalapeños, or shredded chicken would all be delicious tucked in between the sweet potatoes. Or you could leave them as is and serve them with a plethora of toppings like guacamole, salsa, pickled jalapeños, or sour cream.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Plant Based Mexican
Cuisine: Mexican-American
Calories: 340
Ingredients Equipment Method Nutrition

Ingredients
  

Equipment

Method
 

  1. Heat oven. Arrange racks in the upper and lower third of the oven and heat the oven to 425°F. Peel and cut the sweet potatoes into 1/2-inch thick sticks.
  2. Bake sweet potatoes. Divide sweet potatoes evenly between two sheet pans and drizzle each pan with 1 tablespoon of the oil. Season generously with salt and pepper and toss to combine. Spread out the sweet potato sticks into a single layer and roast in the oven until tender, about 25 minutes, rotating the pans halfway through.
  3. Heat broiler. Remove sweet potatoes from the oven and move the upper rack to the middle of the oven. Heat the broiler to high.
  4. Assemble nachos. Transfer one tray of sweet potatoes to an oven-safe platter and top with half the black beans and half the cheddar. Top with the other tray of sweet potatoes and layer the remaining black beans and cheddar over the top.
  5. Broil. Place under the broiler until the cheese is melted and bubbly, 3-5 minutes. Sprinkle with cilantro and serve.

Nutrition

Serving: 1gCalories: 340kcalCarbohydrates: 35gProtein: 13gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 8gCholesterol: 37mgSodium: 436mgFiber: 6gSugar: 11g

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