Vegan Black Bean Sweet Potato Nachos 6 Steps
Preheat your oven to 400°F and line 2 large baking sheets with parchment.
Place your sweet potato rounds in a large bowl. Add the oil and spices and toss to evenly coat the sweet potatoes. Place the rounds on your baking sheets, making sure they are evenly spaced in one layer on each sheet. Bake for 15 minutes, then flip each piece and bake for another 10-15 minutes or until the rounds are slightly crispy and browned.
Meanwhile, make your guacamole by mashing the avocados in a medium sized bowl. Add your red onion and cilantro and mix with a fork to combine. Squeeze in the juice of half your lime and add the salt, stir and taste. Add more salt and lime if desired.
Make your cashew cream by combining all ingredients in a high-speed blender and blending until smooth. Add a bit more water if needed so that it’s pourable. Taste and add more salt and/or lime if desired.
Drain and rinse your black beans. Once the sweet potatoes are finished cooking, transfer them all to one of your baking sheets, spreading them to fill up the sheet. Add your black beans evenly on top, then sprinkle on about 3/4 cup shredded cheese. Place the sheet back in the oven for 5-8 minutes or until cheese is melted. You can also put it on broil for the last 2 minutes to get it extra melty.
Remove the baking sheet of nachos from the oven and top with dollops of salsa and guac all over. Drizzle with the garlic-lime cashew cream and enjoy!