Sheet Pan Sweet Potato Nachos with Black Beans
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!
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 ΒΌ 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
Serving: 1Calories: 534kcalCarbohydrates: 45gProtein: 23gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 18gCholesterol: 42mgSodium: 491mgFiber: 12gSugar: 11g
Did you make this recipe?Let us know how it was!
