Best Bean And Sweet Potato Nachos Recipes

BLACK BEAN SWEET POTATO NACHOS

Steps:

• Preheat oven to 425.
• Wash and cut the sweet potatoes into 1/4-1/2 inch rounds.
• Line a large baking sheet with foil or parchment paper, spray with non-stick spray.
• Place the sweet potato round on the baking sheet and place in the oven for 20 minutes.
• Once the timer goes off, remove the sweet potato rounds from the oven and flip them over. Bake for an additional 10 minutes.
• Remove from the oven and allow to cool slightly.
• While the sweet potato rounds are cooling, rinse and drain a can of black beans.
• Add the black beans, 1 tsp. cumin, 2 tsp. chili powder, 1/4 tsp. salt, 1/2 tsp. garlic powder to a bowl. Microwave on high for 1 1/2 minutes.
• After cooking, add 1/2 cup of the salsa to the black beans and stir well.
• While the black beans are cooking smash and avocado in a bowl. Once mashed, add the remaining salt and garlic powder. Add coconut milk and stir well,
• Assemble the sweet potato nachos making one layer of potatoes, Top with black beans, avocado sauce and salsa, continue to stack the sweet potatoes and layering with the toppings.

LOADED SWEET POTATO NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Evenly slice sweet potatoes into rounds.
• In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
• Lay rounds flat on a parchment-lined baking sheet and set aside.
• On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
• Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
• Allow both to cool. Then, shred the chicken using two forks.
• Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
• Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
• Enjoy!

BEAN AND SWEET POTATO NACHOS

Steps:

• In a large baking dish, mix the sweet potato, 2 tblsp of oil, cumin and coriander seeds, and bake, uncovered, at 180C/350F/gas mark 4, for 50-60 minutes until tender. (NB I did not make this part of the recipe)(If you also choose to omit this step, preheat the oven to 180C/350F/gas mark 4 now.).
• Heat the remaining oil gently in a pan and add the onion, garlic, chilli and paprika.
• Cover and cook until the onion is soft, about 10 minutes, stirring occasionally.
• Add the tomatoes with their juice, and the peppers, and simmer, uncovered, for 5 minutes.
• Stir in the beans.
• Divide the corn chips between four individual ovenproof dishes, top with the bean mixture, then the sweet potato, and finish with the cheese.
• Bake for 10 minutes until the nachos are well heated through, and the cheese has melted.
• Serve sprinkled with coriander, with avocado and soured cream served separately.
• NOTE: I made a simple guacamole with the avocado.
• I mashed it with a tblsp lemon juice, then I added a chopped fresh tomato, a few drops of hot pepper sauce, and some ground salt and pepper.
• I beat some lemon juice into a cup of cream.(I used more than recipe states, I like sour cream!).
• I then served these separately, they were delicious with the nachos!