Sheet Pan Sweet Potato Nachos with Black Beans
- July 11, 2021
- Last Updated: May 6, 2025
- 39 Comments
- Recipes
These crispy and cheesy sweet potato nachos are loaded up with black beans,
peppers, tomatoes, and shredded cheese. These easy vegetarian nachos are
totally customizable with your favorite toppings, and great for a quick weeknight
dinner, or even a pantry meal!
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I first made these sheet pan sweet potato nachos 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?
I’ve made them so many times (with different iterations) that they’ve become a meal prep staple, and common after-school snack.
As a mom and nutrition professional, I try to make snacks fun and nutrient-dense.
This vegetarian sweet potato nachos recipe is fun, versatile, and easy for kids to help make. Plus, pair with your favorite dips to give kids some autonomy.
I love serving alongside this cheesy corn dip!
The next time you find yourself looking for a recipe for healthy sweet potato nachos, save this! Just one of many healthy and easy recipes with sweet potatoes that you can make!
Why You’ll Love Loaded Sweet Potato Nachos
- Versatile ingredients – This sweet potato nachos recipe comes together with minimal ingredients and can really be based on what you have (canned beans, canned corn, canned tomatoes, etc.)
- High in fiber– These healthy sweet potato nachos can help you meet your fiber goals, which most American’s aren’t meeting. With a variety of plant-based ingredients, these nachos are high in plant-based protein, fiber, iron and more.
- Easy lunch idea – These vegetarian nachos aren’t only great for summer nights and busy weeknights. Try them for one of those non sandwich lunch ideas you’ll keep coming back to!
- Easy prep time– While you do need to allow some time for the sweet potato nachos to cook, most of the prep is easy – just cutting sweet potatoes and adding your toppings.
- Great for busy weeknights– I love making these fun nachos as a “safe” food when we’re serving something new for the family meal, because it’s a fun appetizer (that can easily be filling enough for a meal) that kids will pick from.
This is one of many of our favorite healthy kid snack ideas! For 15+ other healthy recipes for toddlers and kids, check out our ebook!
Ingredients
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
- canned black beans – You could also use another canned bean variety.
- shredded cheese – You can use pre-shredded or shred your own cheese, depending on your time and preference.
- corn – Fresh, canned or frozen will all work.
- tomatoes – Both canned or fresh work!
- mini peppers
- spices
Other Topping Ideas
Consider adding:
- crushed tortilla chips
- avocado
- greek yogurt or sour cream
- pinto beans or garbanzo beans
- soy crumbles
- shredded chicken, pork, chorizo or beef (if not vegetarian)
- cilantro
- jalapeno
I find that kids love decorating them with their favorites – sweet potatoes for toddlers are always a hit.
Another modification idea is making these with sweet potato fries. They would be like sweet potato “cheesy fries,” another winner in my book.
How To Make Sweet Potato Nachos with Black Beans
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!
First, pre-heat your oven to 425 degrees.
You’ll want a sturdy cutting board to slice the sweet potato lengthwise into coin shapes. I usually cut them about an inch thick.
QUICK TIP: 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 don’t want them too thick where they don’t cook evenly. But, you also don’t want them too thin where they’ll break, and you can’t add many toppings.
Before adding the toppings, I like to bake the sweet potatoes as a base without the toppings.
Once your oven is preheated, bake just the sweet potato coins for 40-45 minutes, flipping once.
Make sure you flip them to make sure both sides cook evenly!
While the sweet potatoes are baking, cook your beans, corn and any other veggies or toppings you may use. For example, if using ground beef or shredded chicken, cook it now (or shred the chicken).
Once the sweet potatoes are done, add your toppings, adding the cheese last.
QUICK TIP: 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!
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!
Some other kid-friendly recipes they may love include these kid friendly french toast sticks, sweet potato pizza crust and sweet potato turkey burgers.
These sweet potato and vegetarian black bean nachos are even better in the late fall/winter months because they are comforting.
This is one of many of our favorite healthy kid snack ideas! For 15+ other healthy recipes for toddlers and kids, check out our ebook!
More Healthy Sheet Pan Recipes
- Chicken Apple Sausage Sheet Pan Dinner
- Honey mustard salmon sheet pan
- Pork Chops and Sweet Potato Fall Sheet Pan Meal
- 20 Minute Sheetpan Shrimp
- Sheet pan maple balsamic roasted veggies
Sheet Pan Sweet Potato Nachos with Black Beans
Ingredients
- 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
Instructions
- 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.
Equipment
Nutrition
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Support Bucket List TummyThese look so so good!
Dang, these look good! I’ve never tried sweet potato nachos — now we know what I’ll be up to this weekend! hehe Thanks so much for sharing — your site is great!
My family loves nachos. And I bet they gonna love when I make them this recipe. Looks fantastic! And it’s so healthy too. Oh, I can wait to give this a try.
Love the Sweet Potato chips, Sarah!
I’m loving this healthier version of your traditional Nacho recipe! Delish!!
YUM!!! I need to try these because I’m all about nachos! I have some extra sweet potatoes too!