These sweet potato nachos are made with seasoned baked rounds topped with black beans, jalapeños, onions, cheese, salsa, and guacamole for an easy vegetarian, Mexican-inspired meal that’s way healthier than traditional nachos.
Your eyes aren’t deceiving you! There is indeed a savoury recipe on Spoons today. The first one I’ve posted innnnnn… a very long time. So long, in fact, that I was completely out of my element when it came time to photograph it. I mean, I can stack muffins and bars with the best of them, but ask me to plate food and I’m like a baby giraffe – all awkward and helpless (but adorable). I can’t even tell you how many times I thought “how on earth am I gonna pull this off?!?” and my photo shoot somehow ended up getting me as worked up as a workout… but we did it, fam!
And I’ve gotta say… it’s nice to photograph something with a little more colour to it. I might just have to do this more often.
Actually, I’m definitely gonna do this more often. If for no other reason than because I already said I’d try to do two savoury recipes a month as a sort of pseudo New Years [blogging] resolution, and if it’s written on the internet, it’s gotta be true (lols).
But in all seriousness, I really do want to push myself out of my comfort zone a little more and try some new things. The muffins, bars, and smoothies will still be here, but they’ll be sharing the spotlight with a couple quick & easy weekday meal type recipes. Also, please don’t remind me that there are only about 10 days left in January and I still have to whip up another one of these to fill this month’s quota. We’re gonna make it happen!
We’re also gonna talk about today’s recipe, I promise. Heyyyyyyy sweet potato nachos!!
Like the title suggests, these nachos are actually made with sweet potatoes instead of tortilla chips. Seasoned baked rounds are topped with black beans, jalapeños, onions, cheese, salsa, and guacamole for a vegetarian, Mexican-inspired meal that’s super easy to whip up and way healthier than traditional nachos. It’s also perfect for anyone with corn allergies, or for those looking to cut back on processed food just a little bit.
And although they might not be quite as quick as traditional nachos since there’s some extra chopping and baking involved, hands-on time is still pretty minimal, and the extra little bit of work is definitely worth it. I could seriously eat these sweet potato nachos for dinner every.single.night.
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
- 3 large sweet potatoes
- 1 tbsp (15 ml) olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp chili powder
- salt and pepper, to taste
- 1 cup (170 g) black beans, drained and rinsed
- 1 cup (120 g) shredded cheddar cheese*
- 1/4 cup red onion, diced
- 1 jalapeño, sliced
- sprinkle of fresh cilantro leaves, chopped
- (optional): salsa & guacamole
- Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper or lightly spray it with cooking spray. Set aside.
- Start by peeling your sweet potatoes and slicing them into 1/4 inch rounds. Place them in a bowl and add the olive oil, garlic powder, paprika, chili, and salt, using your hands to ensure that each round is evenly coated.
- Place the rounds in a single layer on your baking sheet and bake for 20 minutes. Remove them from oven, top with the beans and cheese, and return to the oven for an additional 5 minutes.
- Once the cheese has melted, remove the baking sheet from the oven and top with the diced onion, jalapeño, and cilantro. Serve immediately with salsa and/or guacamole.
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