This sheet pan sweet potato nachos recipe is an easy vegetarian nachos recipe, great for a quick weeknight dinner, or even a pantry meal! Customize your toppings and include your favorite plant-based options to make these loaded nachos vegetarian.
These sweet potato nachos first came about as an appetizer for football season. We all know that football food is the best part of the sport!
But, these sweet potato black bean nachos are also great for summer nights, or heck, any busy weeknight. This sweet potato nachos recipe comes together with minimal ingredients and can really be put together based on what you have.
We like to make a bunch in advance and have them post run!
What Do You Need For These Sweet Potato Black Bean Nachos?
- sweet potatoes
- black beans
- shredded cheese
- corn (canned or frozen)
- tomatoes (canned or fresh)
Other Topping Ideas for Loaded Sweet Potato Nachos
Get as creative as you’d like with this sweet potato nacho recipe. You don’t have to just keep them as vegetarian bean nachos. I find that kids love decorating them with their favorites – sweet potatoes are such a kid friendly food!
- crushed tortilla chips
- greek yogurt or sour cream
- pinto bans or garbanzo beans
- shredded chicken, pork or beef
How To Make Sweet Potato Chips for Nachos
The next time you find yourself looking for a recipe for sweet potato nachos, save this!
To make life easier, try to find thin sweet potatoes – thin and long. If you can’t find those, any sweet potatoes will do. Just take care when cutting them!
You’ll want a sturdy cutting board. You’re going to slice the sweet potato lengthwise, into coin shapes.
You don’t want them too thick where they don’t cook evenly. But, you also don’t want them too thin where they’ll get mushy and you can’t add many toppings.
I usually cut them about an inch thick.
How to Cook Sweet Potato Nachos
Before adding the toppings, I like to bake the sweet potatoes as a base. To do so, set the oven to 425 and bake for 40-45 minutes, flipping them once.
Make sure you do flip them to make sure both sides cook evenly!
While the sweet potatoes are baking, cook your beans and corn and any other veggies.
Once the sweet potatoes are done, add your toppings, adding the cheese last. I like to lay the sweet potatoes close together on a baking sheet so it’s okay if the toppings fall off or cheese gets between the sweet potato nachos.
I actually think having the cheese melt over everything makes these vegetarian nachos taste that much better!
All the flavors covering the tops and sides of the potato nachos.
My Favorite Traits About These Vegetarian Bean Nachos are:
- Higher nutrient bang for your buck
- Good for crowds
- Easy to prepare
These plant based nachos are a recipe that we make quite often during the week because paleo nachos are easy to put together, and there’s not much manual labor involved aside from cutting the sweet potatoes and vegetables.
You let the oven do all the work!
I just realized as I’m typing this that you could totally do this with sweet potato fries as well. They would be like sweet potato “cheesy fries.”
So if you aren’t too keen on sweet potato discs or nachos, sweet potato fries or sweet potato nacho fries with all the toppings may be a good option!
You can also make any of these other sweet potato recipes for a crowd!
Other Recipe Ideas for Kids
Sweet potato nachos are great for kids because you can have the kids help you make them, and add their favorite toppings!
These are going to be even better in the late fall/winter months because they are comforting. Sweet potatoes are nice and starchy, meaning good cool weather, comfort food.
More Healthy Sheet Pan Recipes
- Italian Chicken Sausage with Veggies
- Honey mustard salmon sheet pan
- Pork Chops and Sweet Potato Fall Sheet Pan Meal
- Sheet pan honey garlic shrimp and veggies
- Alaska Halibut with Avocado Tomato Salsa
- Sheet pan maple balsamic roasted veggies
- 2 sweet potatoes
- 1 1/2 Tbsp olive oil
- 1 tsp garlic powder
- 3/4 tsp italian seasoning
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1/2 cup corn (can use canned/frozen)
- 3/4 cup black beans
- 1/2 cup peppers, sliced
- 1/2 cup grape tomatoes, sliced
- 1 cup shredded cheese (I used cheddar)
- Tortilla chips for topping
- Toppings: Avocado, Greek Yogurt, Sour Cream, Salsa
- Preheat oven to 425 and line a baking sheet with cooking spray
- Slice sweet potato into ¼ inch coins and place in large bowl. To large bowl, add olive oil and spices and arrange evenly over potato coins.
- Transfer rounds to baking sheet, and top with sea salt and pepper
- Bake for 40-45 minutes, turning them halfway
- While they are cooking, cook your corn and black beans, and slice your peppers and tomatoes.
- Once sweet potatoes are done, transfer to baking sheet (they should be close and piled on each other), and top with beans, peppers, tomatoes, cheese and chip crumbles.
- Turn oven down to 400 and bake them for an additional 5-7 minutes, or until cheese melts.
- Top with avocado, more chips (if desired) and greek yogurt or sour cream.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 42mgSodium: 491mgCarbohydrates: 45gFiber: 12gSugar: 11gProtein: 23g
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What’s your favorite way to make nachos?