Cookwith

Name: Loaded Sweet Potato & Black Bean Nachos
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes (about 12 oz each), scrubbed; 1 (15 oz) can black beans, drained and rinsed; 1 cup shredded Oaxaca or mozzarella cheese; 1/2 cup shredded Chihuahua or Monterey Jack cheese; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp chili powder; 2 tbsp olive oil; 1/4 cup chopped fresh cilantro; 1/4 cup diced red onion; 1/2 cup diced tomato; 1 jalapeño, thinly sliced (optional); Salt and pepper, to taste

Loaded Sweet Potato & Black Bean Nachos

HoneyedFig1560

These Loaded Sweet Potato & Black Bean Nachos turn classic party food into a vibrant, hearty meal perfect for a cloudy evening. Roasted sweet potato rounds take the place of chips, bringing a caramelized sweetness and gorgeous color. Layered with seasoned black beans and a blend of real cheeses, then finished with fresh toppings, every bite balances creamy, crispy, savory, and bright. Building the nachos in layers ensures even flavor and melty cheese in each mouthful. It’s a festive, nourishing twist on nachos—ideal for sharing or cozying up with a generous plate all to yourself.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice sweet potatoes into 1/4-inch thick rounds. Toss with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.
Arrange sweet potato slices in a single layer on the prepared baking sheet. Roast for 18-20 minutes, flipping halfway, until golden and tender.
Remove from oven and set oven to broil. Layer roasted sweet potato rounds on an oven-safe platter or leave on the baking sheet. Top evenly with black beans, then sprinkle both cheeses over the top.
Broil for 2-4 minutes, watching closely, until cheese is melted and bubbly.
Remove from oven. Scatter diced tomato, red onion, jalapeño (if using), and fresh cilantro over the nachos. Serve immediately.