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Sweet Potato Nachos

This is the perfect plate of nutrient-dense nachos to satisfy your cravings while supporting health.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people

Ingredients
  

  • 4-5 medium sweet potatoes
  • 2 tbsp. avocado oil
  • pinch celtic sea salt
  • 1 tsp chipotle chilli pepper (optional)
  • 1 red bell pepper
  • 2 jalapeno peppers
  • 1/4 cup chopped green onions
  • 1 14 oz can of black beans
  • 1/2 cup shredded cheese or soy based "cheese" (optional)
  • 1 cup guacamole (recipe in notes section below)
  • 1/4 cup fresh, chopped cilantro (optional)

Instructions
 

  • Peel, rinse and slice your sweet potatoes into rounds. The thickness will impact the cooking time! If you cut them too thick (i.e 1" thick) the potatoes can become soggy and take longer. Too thin, i.e. 1/8" they can burn easily. I like "1/4-1/2", and if you have a mandolin it makes this easy to control and very fast to cut.
  • preheat the oven to 400 degrees. Line a baking sheet with parchment and place potato rounds onto the sweet, with a little breathing room in between.
  • Brush oil over the potatos and sprinkle seasoning. Bake for 20 minutes, then turn over and back for an addtional 10-20 based on thickeness.
  • Meanwhile, chop your bell pepper, green onions & jalapeno's. Drain and rinse the black beans.
  • Remove the pan from the oven and I put the potatos together in the pan with a wooden spoon. Sprinkle on beans, peppers, onions, jalapeno, cheese and any other toppings you want.
  • Put it back in the oven for 5 minutes for the cheese to melt. Sprinkle with fresh cilantro and serve with guacamole. You can grab my guacamole recipe in the recipe notes below.