Who likes nachos?? They are one of my favorites!! Especially when piled high with my favorite Tex-Mex ingredients such as black beans, melted cheese, avocado and jalapenos. But in today’s recipe for Vegetarian Sweet Potato Nachos, I’m changing it up just a bit and exchanging sweet potato rounds as the base replacing the traditional tortilla chips!! It may sound a little strange but it’s actually a super delicious combination!!!
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Growing up on Tex-Mex
I grew up in Texas and I lived over half of my life there before relocating to New York!!! There are lots of good memories about food in Texas. Yes, beef was a big part of my life while living there so, I definitely love meals such as good old-fashioned traditional Texas BBQ – there is definitely nothing quite like it. Though I would imagine that I am less inclined to indulge in a meal of it today.
But my all-time favorite food from growing up in Texas is no doubt Tex-Mex. Being so close to Mexico and having many folks from Mexico living in Texas it’s no wonder that this fusion cuisine developed and became so popular.
Seriously, whenever I crave comfort food, the first thing that comes to my mind is tacos or nachos!!! It’s the combination of spicy, cheese deliciousness that gets me every time. These days though, I limit the meat I eat and to be honest would prefer to eat most of “Mexican” food vegetarian anyway.
Why sweet potato nachos?
Here in Peru potatoes are everywhere. Potatoes are actually native to Peru and I have heard that the variety of potatoes that exist here are in the 2,000-3,000. That’s a lot of potatoes. But one of my favorites that I eat several times a week is the sweet potato or camote as it’s called here in Peru.
Today I’m combining the flavors of two of my favorite things – sweet potatoes and Tex-Mex. Baked sweet potato rounds replace the traditional tortilla chips as the base of the nachos and create a wonderful spicy sweet combination with the other toppings.
In the recipe for vegetarian sweet potato nachos, I top the nachos with my favorite vegetarian ingredients including black beans, corn and a tomato-avocado salsa. Feel free to change up your toppings based on your likes or dislikes. There’s definitely lots of flexibility here.
These nachos are perfect any time
Serve these vegetarian sweet potato nachos up for a quick weeknight dinner. You can make the sweet potatoes ahead of time and then just heat them up a bit before topping them with all your ingredients. These nachos also work well as a great party food or snack while watching your favorite sport!! These are super good nachos, but better eaten with a fork than with your fingers.
Sweet potatoes versus tortilla chips
Sometimes I enjoy my nachos with tortilla chips, that’s the beauty of Intuitive Eating. But I also really like them with potatoes or sweet potatoes. In addition, I also know that using sweet potatoes brings me some health benefits in this recipe for vegetarian sweet potato nachos. Sweet potatoes are a nutrient powerhouse despite that potatoes often get a bad rap from those trying to restrict their carbohydrate intake. But in my book, sweet potatoes have so many nutrients they are better being included in my diet rather than being excluded.
Prepping up for vegetarian sweet potato nachos
I like to leave the peel on my potatoes for a little extra nutrition, but you can peel if you prefer. If you are leaving the peel on make sure you scrub the potatoes really well before cutting. When cutting the potatoes try your best to get them as close the same width as possible to ensure even cooking.
Lay the sweet potato rounds out on a baking tray. Brush the top side of the potatoes with olive oil and sprinkle with salt and chili powder. Place them in a 400 degree F oven to bake.
After cooking for 15 minutes, remove the potatoes from the oven and flip over. Place them back in the oven and cook for an additional 15 minutes, longer if necessary. Check the potatoes with a fork for tenderness after they’ve been in the oven for 30 minutes.
Sweet Potato Nachos
- 5 medium sweet potatoes
- ½ tsp salt
- ½ tsp chili powder
- 1 ½ cup black beans
- 1 cup corn kernels
- 1 cup shredded cheese
- 1 cup diced tomato
- 1 cup diced avocado
- ½ cup diced red onion
- 2-3 jalapenos or spicy peppers
- ¼ cup cilantro finely chopped
- Juice of one lime
- ½ cup 2% Greek yogurt
- 1 cup of your favorite salsa
- Preheat oven to 400 degrees F.
- Scrub the outside of the sweet potatoes really well. Slice the potatoes into rounds about ¼” thick. Place on baking trays lightly sprayed with cooking spray. Sprinkle the potatoes with salt and chili powder. Place in the oven on 400 degrees F for 15-20 minutes or until tender. Be sure to flip them over halfway through the cooking time so they get a bit brown on both sides.
- Remove the potatoes from the oven and set aside to cool. Meanwhile, warm the black beans in a pan on the stove over medium heat.
- Combine the diced avocado, tomato, red onion, cilantro and lime juice in a bowl. Stir to combine. Add a bit of salt and pepper to taste.
- When the beans are warm, you are ready to assemble. Place the sweet potato rounds closely together, with edges overlapping on a single baking tray or baking stone. Top with black beans, corn, jalapenos and shredded cheese. Place tray in the 400 degree F oven and cook until cheese is melted, about 5 minutes or so.
- Before serving, top with tomato mixture and Greek yogurt. Serve with your favorite sauce for dipping.
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