These Black Bean Sweet Potato Nachos elevate a classic snack into a wholesome, nutritious delight.
Packed with plant-based protein, fiber, and healthy fats, they offer a satisfying balance of flavor and nutrition.
Naturally gluten-free and vegetarian, they’re easy to prepare, perfect for everyday meals, game nights, or Taco Tuesdays.
Quick to make and irresistibly tasty, they’re a healthy crowd-pleaser.
Black Bean Sweet Potato Nachos
Equipment
- 1 Mandoline slicer (or sharp knife)
- 1 large mixing bowl
- 1 Large baking sheet or dish
- 1 oven
- Measuring Spoons
- Measuring cups
- spatula or tongs
Ingredients
- 3 large sweet potatoes peeled
- 2 teaspoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 ½ cups cheddar cheese shredded (or Monterrey cheese or vegan cheese shreds)
- 1 cup black beans drained and rinsed
Toppings (optional):
- ⅓ cup cilantro leaves
- ¼ cup red onion chopped (or spring onions)
- ½ avocado cubed
- ⅓ cup jalapeño slices fresh or canned
- Salsa or pico de gallo
Instructions
- Prepare the Oven and Ingredients: Preheat your oven to 400°F (200°C) so it reaches the perfect temperature for baking. While the oven heats, gather all your ingredients and tools to ensure a smooth cooking process. Peel three large sweet potatoes and set them aside. Having everything prepared before you begin will make the steps flow effortlessly and ensure your nachos turn out perfectly.
- Slice Sweet Potatoes Precisely: For best results, use a mandoline slicer to cut the sweet potatoes into even ¼-inch thick rounds. This ensures they cook evenly and become crisp. If a mandoline isn’t available, use a sharp chef’s knife. Hold the sweet potato firmly, slice carefully, and maintain even thickness. This step is crucial to achieving a balance of crisp edges and tender centers.
- Season Sweet Potato Slices: Place the sweet potato slices in a large mixing bowl. Add 2 teaspoons olive oil, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and ¼ teaspoon salt. Use your hands or a spatula to gently toss and massage the seasoning into the slices. Ensure every slice is coated evenly so the flavors infuse during baking.
- Arrange for Baking: Lightly grease a large baking sheet or oven-safe dish to prevent sticking. Arrange the seasoned sweet potato slices in a single layer, allowing them to overlap slightly. Overlapping is acceptable because the slices shrink during cooking. This ensures the nachos layer stays full and even, giving a great base for toppings later.
- Bake Until Crispy: Place the baking sheet in the preheated oven and bake for about 20 minutes. Check halfway through and rotate the slices if needed to ensure even baking. You want the edges to turn slightly crispy while the centers remain tender. Watch closely near the end to prevent burning, as oven temperatures can vary.
- Add Cheese and Black Beans: Once the sweet potato slices are baked, carefully remove the dish from the oven. Evenly sprinkle 1 ½ cups shredded cheddar cheese (or your preferred cheese) over the baked slices. Then scatter 1 cup drained and rinsed black beans evenly on top. This layering ensures each bite has the perfect balance of crisp chip, melty cheese, and hearty beans.
- Melt Cheese and Heat Beans: Return the baking dish to the oven for an additional 3–4 minutes, or until the cheese has melted fully and looks bubbly. This step also warms the beans and allows the flavors to meld together beautifully. Remove from the oven promptly once done to maintain the crispy texture of the sweet potato slices.
- Prepare Fresh Toppings: While the cheese melts, prepare your toppings. Chop ¼ cup red onion (or spring onions), cube ½ avocado, slice ⅓ cup jalapeños (fresh or canned), and wash ⅓ cup cilantro leaves. You may also prepare salsa or pico de gallo for an added burst of flavor. Fresh toppings add texture and balance the richness of the cheese and beans.
- Assemble and Serve: Remove the nachos from the oven once the cheese is melted. Immediately arrange the prepared toppings evenly over the warm nachos. Garnish with cilantro leaves and drizzle salsa or pico de gallo on top. Serve hot for the best contrast between crispy sweet potato chips, melty cheese, and fresh toppings.
- Enjoy and Store Leftovers: Serve your Black Bean Sweet Potato Nachos immediately for optimum taste and texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to preserve crispiness — microwaving may make them soggy. For best results, store chips separately from toppings and assemble fresh when ready to enjoy.
Notes
- Nutritional values do not include optional toppings.
- Slice sweet potatoes evenly for consistent baking results.
- A mandoline slicer works best for uniform thickness.
- Adjust seasoning to taste — chili powder and smoked paprika can be increased for extra spice.
- For extra crispiness, bake sweet potato slices in a single layer without too much overlap.
- Use a light oil spray instead of olive oil for a lower-calorie option.
Chef’s Secrets: Perfect Crispy Nachos Everytime
The key to truly outstanding Black Bean Sweet Potato Nachos lies in attention to detail.
First, slicing your sweet potatoes evenly ensures they cook at the same rate, resulting in a consistent crispness.
Preheating your oven fully is also essential for even cooking.
If you like extra flavor, try adding a pinch of cumin or smoked chipotle powder to the seasoning mix.
For cheese, use freshly shredded cheddar or a blend of Monterrey Jack and cheddar for a meltier texture and richer flavor.
Finally, serve immediately after baking — sweet potato chips lose crispness quickly when left to cool.
Serving Suggestions: Creative Flavor Combinations
These nachos are a versatile crowd-pleaser that pairs well with many flavors.
For a fresh, zesty twist, serve with homemade guacamole, pico de gallo, or a squeeze of lime juice.
For added protein, sprinkle with grilled chicken, tofu, or seasoned tempeh.
A dollop of Greek yogurt or vegan cashew cream adds creaminess and balances spiciness.
For a party or game day, place nachos on a large platter and let guests add toppings themselves — it makes for a fun and interactive experience.
Storage Tips: Keeping Nachos Fresh Longer
Sweet potato nachos are best enjoyed fresh out of the oven when the chips are crisp and cheese is melty.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, use the oven or air fryer rather than the microwave — this will help preserve the crispiness of the sweet potato chips.
You can also store baked sweet potato chips separately from toppings to prevent sogginess, then assemble fresh when ready to serve.
Frequently Asked Questions
1. Can I make sweet potato nachos ahead of time?
Yes, you can prepare sweet potato slices and season them in advance, storing them in the refrigerator until ready to bake.
However, assemble cheese, beans, and toppings just before serving to keep the nachos crisp and flavorful.
2. Can I use frozen sweet potato slices?
Yes, frozen slices work well but may require additional baking time. Make sure to thaw them first and pat dry to reduce moisture and help them crisp.
3. Can I make this recipe vegan?
Absolutely. Replace cheddar cheese with a vegan cheese alternative or cashew-based cheese. Ensure your toppings are plant-based to keep the dish fully vegan.
4. What toppings work best for sweet potato nachos?
Toppings like avocado, cilantro, red onion, jalapeños, and salsa are ideal. You can also add protein-rich toppings like grilled chicken, tofu, or tempeh for a heartier meal.
5. How can I make these nachos extra crispy?
Slice sweet potatoes as thinly and evenly as possible, use minimal oil, and avoid overcrowding the baking sheet.
For added crunch, bake them in a single layer and allow them to cool slightly before topping with cheese and beans.
