Vegan Loaded Sweet Potato Nachos (with Canned Black Beans!)
These vegan sweet potato nachos are absolutely loaded with mouthwateringly delicious toppings, like my famous 10-Minute Spiced Black Beans, tons of veggies, and vegan cheese! Totally dairy-free, ready in 30-minutes, and packed with protein these are the perfect busy weeknight meal when you're craving nachos, but healthier!
Servings 2
Calories 525kcal
Equipment
- 2 large sheet pans
Ingredients
- 1 tbsp olive oil
- 2 medium sweet potatoes thinly sliced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 batch 10-minute spiced black beans
- 1 bell pepper diced
- 1/4 small red onion diced
- 1/2 cup cherry tomatoes halved
- 1/3 cup vegan cheese
Optional Toppings
- Avocado diced
- Guacomole
- Salsa
- Vegan sour cream
- Cilantro
Instructions
- Preheat the oven to 450℉. Line two baking sheets with parchment paper. I ended up using one large baking sheet and one small baking sheet for the initial roasting of the sweet potato slices.
- In a large bowl, toss together the sliced sweet potatoes, olive oil, garlic powder and salt until the sweet potatoes are well coated. Place the sweet potatoes evenly on the baking sheet, and roast for 20 minutes, or until the sweet potatoes are fork tender and lightly golden brown on the edges, flipping half way through.
- Meanwhile, make a batch of the 10-Minute Spiced Black Beans.
- Once the sweet potatoes are cooked, remove them from the oven. If you used two baking sheets, you can arrange the cooked sweet potato rounds on one baking sheet, the same way you would nachos, then top with the spiced black beans, veggies, and vegan cheese.
- Place in the oven and cook for another 5 minutes, or until the cheese has melted. You can also broil the nachos instead. Serve with salsa and any other toppings of your choice and enjoy!
Notes
The thinner you slice the sweet potatoes, the crispier they'll be!
Nutrition
Serving: 0.5recipe | Calories: 525kcal | Carbohydrates: 85g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Sodium: 1200mg | Fiber: 23g
