This loaded sweet potato nachos recipe is an easy vegetarian nachos recipe, great for a quick weeknight dinner, or even a pantry meal! Customize your toppings for these ultimate plant based nachos.
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This sheet pan 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, and who wouldn’t like a gooey mixture of sweet potatoes and black beans, plus corn and cheese, tomatoes and whatever you’d please?
This sweet potatos nachos recipe takes the cake for the ultimate healthy football appetizer, and are great to mix and match with some of your other favorites.
These sweet potato and black bean nachos are also great for summer nights, or heck, any busy weeknight.
This 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 You Need For Loaded Sweet Potato Nachos
Keep in mind, you can personalize these to YOUR liking.
If you want to make your sweet potato nachos vegan, simply leave out the cheese, or use a vegan cheese mixed with nutritional yeast for a “cheesy” dairy free nachos version.
Here’s what I used:
- sweet potatoes
- black beans
- shredded cheese
- corn (canned or frozen)
- tomatoes (canned or fresh)
- mini peppers
Other Topping Ideas for Sweet Potato Nachos Vegetarian Style
Get as creative as you’d like with this sweet potato nacho recipe. You don’t have to just keep them as vegetarian nachos with beans.
I find that kids love decorating them with their favorites – sweet potatoes are a kid friendly food!
- crushed tortilla chips
- greek yogurt or sour cream
- pinto bans or garbanzo beans
- soy crumbles
- shredded chicken, pork, chorizo beef (if not vegetarian)
How To Make Sweet Potato Black Bean Nachos (Plant Based Nachos Version)
The next time you find yourself looking for a recipe for sweet potato and black 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! I need to test sweet potato chips in the air fryer soon to speed things up. But I also enjoy multi tasking while these chips crisp up in the oven.
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.
Why I Love This Sweet Potato Nachos Recipe So Much
I seriously love this sweet potatoes nachos recipe SO MUCH. There are so many reasons to make this in your own kitchen, oven or air fryer.
- They are cheesy
- Totally customizable (as mentioned earlier, enjoy them as sweet potato vegetarian nachos or add meat!)
- Higher nutrient bang for your buck than tortilla chips (and lower sodium version)
- Great for crowds, gatherings, parties, etc.
- Easy to prepare (Just cut the sweet potatoes and then layer your favorites)
These nachos with sweet potato are a recipe that we make quite often during the week because 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,” another winner in my book.
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
Healthy sweet potato nachos are great for kids because you can have the kids help you make them, and add their favorite toppings as you go. Similarly, sweet potato spaghetti is well loved by kids and toddlers!
These sweet potato and vegetarian black bean nachos are even better in the late fall/winter months because they are comforting. Sweet potatoes are nice and starchy, meaning good cool weather, comfort food, and black beans make these plant based nachos even more supreme.
If you love these nachos, please leave a review and tag me on social media (#bucketlisttummy).
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)
- 1 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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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?