Description
Tex-Mex Sweet Potato Nacho Bites are a delightful twist on a classic favorite, combining the sweetness of roasted sweet potatoes with savory toppings for a perfect balance of flavors.
Ingredients
Scale
- 2 medium-sized sweet potatoes, sliced into rounds
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1–2 jalapeños, sliced (adjust based on spice preference)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the sweet potatoes, then slice them into rounds about 1/4 inch thick.
- Toss the sweet potato rounds with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
- Arrange the seasoned sweet potato rounds in a single layer on a baking sheet lined with parchment paper and bake for about 20-25 minutes, flipping halfway through.
- Remove from the oven and top each round with black beans, corn, and shredded cheese, adding sliced jalapeños on top.
- Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro and serve warm.
Notes
- For a vegan option, use dairy-free cheese.
- Substitute black beans with pinto beans or chickpeas if desired.
- For a low-carb option, replace sweet potatoes with zucchini slices.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Tex-Mex, Sweet Potato, Nachos, Appetizer, Healthy Snack