Vegan Black Bean Sweet Potato Nachos

15 mins Prep Time

40 mins Cook Time

Written By

Emma Kula

Nachos that check all the boxes for a complete meal and actually leave you feeling satisfied? Yes, please. These dinner-friendly, plant-based nachos squeeze in extra nutrition and bulk by using roasted and generously spiced sweet potato rounds as the "chips." Topped with black beans, vegan (or not) cheese, guacamole and salsa, they have all the flavours of a classic nacho but actually make a very healthy meal. They come together quickly and are highly customizable to your liking -- you could add sliced black olives, fresh tomatoes, jalapeño pieces for a spicy kick or even some animal protein to make them even heartier. If you feel like making it, the garlic-lime cashew cream is the perfect creamy and tart finishing touch that mimics a traditional crema, but you could also just use sour cream or plain yogurt in place of the cashews for a quick alternative!

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)

Directions

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!

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)