Description
Tex-Mex Sweet Potato Nachos 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 large sweet potatoes, sliced into rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1–2 jalapeños, sliced (adjust to taste)
- 1 avocado, diced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the sweet potatoes. Slice them into thin rounds, about 1/4 inch thick. Toss with olive oil and salt.
- Spread the sweet potato rounds on a baking sheet and bake for 20-25 minutes, flipping halfway through.
- Layer half of the sweet potato rounds on a platter, followed by half of the black beans, cheese, and jalapeños. Repeat the layers.
- Bake the layered nachos at 375°F (190°C) for 10-15 minutes until the cheese is melted.
- Top with diced avocado, sour cream, and cilantro.
- Squeeze lime juice over the nachos and serve immediately.
Notes
- For a vegan option, use dairy-free cheese.
- To avoid soggy sweet potatoes, do not overcrowd the baking sheet.
- Soaking sweet potato slices in water for 30 minutes can help achieve extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Tex-Mex, Sweet Potato, Nachos, Appetizer, Healthy Snack