Sweet Potato and Black Bean Nachos

Sweet Potato and Black Bean Nachos


Sweet Potato and Black Bean Nachos

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Nachos are a popular snack food in many parts of the world. They are traditionally made with tortilla chips and topped with melted cheese, salsa, and sour cream. However, in recent years, many variations of nachos have emerged, including sweet potato and black bean nachos. These nachos are a healthier alternative to traditional nachos, as they are loaded with fiber, protein, and nutrients.

Sweet potatoes are a nutrient-dense root vegetable that is rich in antioxidants, vitamins, and minerals. They are also an excellent source of dietary fiber, which can help regulate blood sugar levels and improve digestive health. Black beans are a good source of plant-based protein and are also rich in fiber, iron, and other essential nutrients.

When combined, sweet potatoes and black beans create a delicious and nutritious base for nachos. The sweetness of the sweet potatoes pairs perfectly with the savory flavor of the black beans, and the dish is elevated with the addition of fresh herbs, spices, and other toppings.

In this recipe, we will show you how to make sweet potato and black bean nachos that are easy to prepare and perfect for any occasion.


  • 2 large sweet potatoes, peeled and sliced into thin rounds
  • 1 can black beans, drained and rinsed
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 avocado, diced
  • 1 small red onion, diced
  • 1 jalapeño, seeded and diced
  • 1 lime, juiced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sour cream
  • Tortilla chips for serving


  1. Preheat the oven to 400°F (200°C).

  2. In a large bowl, mix together the sweet potato rounds, chili powder, cumin, garlic powder, salt, and pepper until the sweet potatoes are evenly coated.

  3. Spread the sweet potato rounds in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the sweet potatoes are tender and lightly browned.

  4. While the sweet potatoes are baking, prepare the toppings. In a small bowl, mix together the diced avocado, red onion, jalapeño, lime juice, and cilantro.

  5. Once the sweet potatoes are done, remove them from the oven and top them with the black beans and shredded cheddar cheese.

  6. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

  7. Remove the baking sheet from the oven and top the nachos with the avocado mixture and a dollop of sour cream.

  8. Serve the nachos immediately with tortilla chips on the side.


  1. Can I use a different type of cheese in this recipe? 

  2. Yes, you can use any type of cheese that you prefer, such as Monterey Jack, Pepper Jack, or Colby Jack.

  3. Can I use canned sweet potatoes instead of fresh sweet potatoes? 

  4. No, canned sweet potatoes will not work in this recipe. You need to use fresh sweet potatoes that have been peeled and sliced into thin rounds.

  5. Can I add meat to this recipe? 

  6. Yes, you can add cooked ground beef, chicken, or turkey to this recipe if you prefer.

  7. Can I make this recipe ahead of time?

  8.  Yes, you can prepare the sweet potatoes and toppings ahead of time, but do not assemble the nachos until you are ready to serve them.

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