Black Bean Sweet Potato Nachos
A healthy twist on classic nachos, these Black Bean Sweet Potato Nachos combine crispy baked sweet potato slices, melted cheddar, black beans, and fresh toppings for a satisfying snack or meal. High in protein and fiber, naturally gluten-free, and packed with flavor, they’re perfect for busy nights, game days, or Taco Tuesdays.
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.
