TasteToronto | Vegan Black Bean Sweet Potato Nachos

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Vegan Black Bean Sweet Potato Nachos

Easy

Vegan Black Bean Sweet Potato Nachos

Emma Kula

Emma Kula

Instagram
Vegan Black Bean Sweet Potato Nachos

Method

Vegan Black Bean Sweet Potato Nachos 6 Steps

  • Step 1

    Preheat your oven to 400°F and line 2 large baking sheets with parchment.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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!

Tags:

Toronto Recipes

Sweet Potato Nachos

Best Vegan Nacho Recipes

Vegan Black Bean Sweet Potato Nachos

Easy

Vegan Black Bean Sweet Potato Nachos

Emma Kula

Emma Kula

Instagram
Vegan Black Bean Sweet Potato Nachos

Yields:

Serves 2

Prep Time:

0 hours 15 mins

Inactive Time:

0 hours 0 mins

Cook Time:

0 hours 40 mins

0.0

Rate This Recipe

Vegan

Ingredients

Vegan Black Bean Sweet Potato Nachos

  • 2 medium sweet potatoes (preferably long and skinny), sliced into 1/4"-inch rounds

  • 2 teaspoons avocado or olive oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon onion powder

  • Sea salt and pepper, to taste

  • 2 large ripe avocados (they should be quite soft)

  • 1/4 red onion, finely minced

  • 1/2 cup fresh cilantro, chopped

  • 1 lime

  • 1/4 teaspoon sea salt

  • 1 can of black beans

  • Salsa of choice, homemade or store-bought

  • Cheese of choice, about 3/4 cup shredded (vegan or regular)

Garlic-Lime Cashew Cream

  • 1/2 cup raw cashews, soaked in boiling water for 30-60 minutes

  • 1/4 cup water

  • Juice of 1/2 lime

  • 1/2 teaspoon garlic powder (or 1 small clove of fresh garlic)

  • 1/4 teaspoon sea salt

  • Hot sauce (optional)

Send list of ingredients to myself

Method

Vegan Black Bean Sweet Potato Nachos 6 Steps

  • Step 1

    Preheat your oven to 400°F and line 2 large baking sheets with parchment.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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!

Tags:

Toronto Recipes

Sweet Potato Nachos

Best Vegan Nacho Recipes

Vegan Black Bean Sweet Potato Nachos