If you’re looking for a delicious twist on classic nachos, these loaded sweet potato nachos are a game changer. Perfect as a snack or appetizer, they combine the wholesome goodness of sweet potatoes with your favorite nacho toppings. These nachos are not only vibrant and flavorful, but they also cater to those seeking healthy nacho recipes that don’t compromise on taste.
Imagine biting into a crispy, yet tender slice of sweet potato topped with melted cheese, fresh veggies, and a hint of spice. This dish isn’t just a treat for your taste buds, it’s also a great way to enjoy a vegetarian snack that’s full of flavor. Whether you’re gathering with friends or just indulging on a cozy night in, these mouthwatering snacks will leave everyone satisfied.
These loaded sweet potato nachos are gluten-free and perfect for anyone wanting to indulge without the guilt. They embody the essence of comfort food, yet with a healthier spin that will keep you feeling good.
Mouthwatering Loaded Sweet Potato Nachos
These loaded sweet potato nachos are a delightful blend of sweet and savory flavors, topped with melty cheese, fresh herbs, and a spicy kick. They make for an irresistible appetizer or a hearty snack that everyone will love.
Ingredients
- 2 large sweet potatoes, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 avocado, diced
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapeños
- Fresh cilantro for garnish
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Sweet Potatoes: In a bowl, toss the sweet potato slices with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
- Bake the Sweet Potatoes: Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until they are tender and slightly crispy.
- Layer the Nachos: Once the sweet potatoes are baked, remove them from the oven. Layer the sweet potato slices on a serving platter, then top with black beans, corn, and shredded cheese.
- Melt the Cheese: Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Top and Serve: Remove the nachos from the oven and add the diced avocado, tomatoes, and jalapeños. Garnish with fresh cilantro. Serve immediately with sour cream or Greek yogurt on the side if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 10g
- Carbohydrates: 50g