This simple nacho dish is a great weeknight dinner if you’re looking for something comforting, filling, and easy to throw together – that still includes lots of veggies! I love Mexican food, and I’m sure many of you do, too! I’m not sure how technically authentic nachos are, but this dish incorporates some of my favorite Mexican flavors, and that’s good enough for me. This dish is easy to assemble – the most time-intensive component is simply waiting for our base of sweet potatoes to roast. In the last few minutes of cooking, creamy cheese and black beans combine perfectly over top. With this trick, we get all of the finger-food fun of traditional nachos, with the nutrient and fiber boost from this all-star orange vegetable. Avocado, salsa, and sour cream are my go-to favorite Mexican toppings that I added just before serving. This easy take on nachos is a perfect dinner any time of year.
Sweet Potato Nachos
Makes 2 servings
- 2 sweet potatoes, scrubbed
- olive oil
- salt and pepper
- 1/2 cup shredded Mexican cheese
- 1/2 cup black beans
- cubed avocado, sour cream, and salsa, for topping
- Preheat oven to 400°.
- Cut sweet potatoes into 1/4 inch rounds and place in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper.
- Toss to coat, then place in a single layer on a baking sheet.
- Bake until soft and slightly browned, about 25 minutes.
- Sprinkle half of the cheese on half of the sweet potatoes, then top with half of the beans. Layer on the remaining sweet potatoes, then sprinkle with remaining cheese and beans.
- Return pan to the oven and continue baking until cheese is melted and beans are warmed, about 5 minutes.
- Top with cubed avocado and dollops of sour cream and salsa.