Description
Loaded Sweet Potato Nachos with Black Beans & Chipotle Crema offer a delicious and healthy twist on traditional nachos. Featuring crispy baked sweet potato rounds topped with black beans, corn, melted cheese, and a zesty chipotle crema, this recipe is perfect for a flavorful appetizer or snack that’s easy to prepare and packed with vibrant flavors.
Ingredients
Scale
Sweet Potato Base
- 2 large sweet potatoes, cut into thin rounds
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
Toppings
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup grated cheese (cheddar or a mix)
- 1 ripe avocado, chopped
- 1/4 cup fresh cilantro, finely chopped
Chipotle Crema
- 1/2 cup Greek yogurt
- 1-2 teaspoons chipotle sauce (to taste)
- Juice of 1 lime
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Sweet Potato Rounds: In a mixing bowl, combine the thinly sliced sweet potato rounds with olive oil, smoked paprika, ground cumin, onion powder, and sea salt. Toss thoroughly until all rounds are well coated with the seasoning mixture.
- Bake Sweet Potatoes: Arrange the seasoned sweet potato slices in a single layer on the lined baking sheet. Bake in the preheated oven for 20-25 minutes, flipping the slices halfway through to ensure even crisping.
- Assemble Nachos: Once baked, transfer the sweet potato rounds onto a large serving dish in a single layer. Evenly scatter the rinsed black beans, corn, and grated cheese on top of the sweet potatoes.
- Melt Cheese: Place the assembled nachos back into the oven for an additional 5-7 minutes, or until the cheese is fully melted and bubbly.
- Make Chipotle Crema: While the nachos are warming, mix together Greek yogurt, chipotle sauce, and lime juice in a small bowl. Adjust chipotle sauce quantity to your desired spice level.
- Finish and Serve: Remove the nachos from the oven, drizzle the chipotle crema over the top, then add diced avocado and sprinkle with fresh cilantro. Serve immediately while hot and enjoy the vibrant flavors.
Notes
- For extra crispiness, you may broil the sweet potato rounds for 1-2 minutes after baking, but watch carefully to prevent burning.
- You can substitute black beans with pinto beans or kidney beans depending on preference.
- Use a dairy-free yogurt and vegan cheese if you want to make this dish vegan.
- Adjust the amount of chipotle sauce in the crema to control the spiciness of the dish.
- Leftover nachos can be stored in the refrigerator for up to 2 days; reheat in the oven to retain crispiness.
