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A hand scooping up a sweet potato round topped with black beans, cheese, avocado slices, and fresh cilantro.
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4.87 from 23 votes

Loaded Sweet Potato Nachos

These sweet potato nachos are loaded with black beans, tomatoes, cheese, jalapeño peppers and plenty of spices. They're absolutely delicious, customizable and make for an awesome weeknight dinner or game day snack.
Prep Time15 minutes
Cook Time32 minutes
Total Time47 minutes
Course: Appetizer
Cuisine: American
Servings: 4
Author: Brittany Mullins

Ingredients

  • 2 sweet potatoes look for ones that are long and narrow, sliced into ¼ inch rounds
  • 2 Tablespoons olive or avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ½ teaspoon sea salt plus more to taste
  • ½ teaspoon pepper plus more to taste
  • ½ cup black beans
  • 1 cup shredded Mexican cheddar cheese
  • 1 jalapeno sliced
  • ½ cup grape/cherry tomatoes chopped
  • ¼ cup red onion diced
  • ¼ cup fresh cilantro chopped
  • 1 avocado sliced or chopped (optional)

Instructions

  • Preheat oven to 400°F. Spray a large baking sheet with olive oil or avocado oil cooking spray.
    A sheet pan being sprayed with oil.
  • Slice sweet potatoes into ¼ inch rounds
    Two hands, one holding a sweet potato and the other using a knife to cut the sweet potato into thin, evenly sized rounds.
  • In a large bowl, combine sweet potatoes, oil, garlic powder, onion powder, cumin, paprika, chili powder and sea salt and gently toss to coat. Place seasoned sweet potatoes on baking sheet, spacing out the pieces so that they roast instead of steam. Bake 25 minutes, tossing halfway until sweet potatoes are tender and starting to brown.
    Seasoned sweet potato rounds evenly distributed on the prepared sheet pan.
  • Remove the pan from the oven; push sweet potatoes together in the center of the pan. Top with black beans, sprinkle with cheese and add jalapeño slices on top. Return to the oven and bake until the beans are heated through and the cheese has melted, about 6-7 minutes.
    Sweet potato rounds topped with black beans, sprinkled with cheese and topped with jalapeño slices.
  • Top sweet potatoes with chopped tomato, red onion and cilantro. Add avocado (if using) and serve directly from the sheet pan. You can also transfer to a platter for serving or portion into bowls.
    A sheet pan with sweet potato nachos and toppings. A hand is adding fresh chopped cilantro.

Notes

  • Spices: For a shortcut, use 2 Tablespoons of a taco seasoning blend instead of the garlic, onion, paprika, cumin and chili powder. 
  • Black beans: Any bean works as a substitute. 
  • Shredded cheese: You can use any cheese you'd like! If you need a dairy-free option, use a vegan shredded cheese. 
  • Jalapeño: If you're not a fan of spice, feel free to skip or swap with a bell pepper.
  • Red onion: Feel free to use a yellow onion or green onion instead. 

Nutrition

Serving: 1/4 of recipe | Calories: 311kcal | Carbohydrates: 32g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 521mg | Potassium: 634mg | Fiber: 7g | Sugar: 4g