Sweet Potato and Black Bean Loaded Nachos

• 12 ounces tortilla chips
• 2 medium sweet potatoes, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt to taste
• 1/2 cup crumbled queso fresco or feta cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Toss diced sweet potatoes with chili powder, cumin, and a pinch of salt.
3. 3 Spread sweet potatoes on a baking sheet and roast for 15 minutes or until tender.
4. 4 Layer tortilla chips in a large baking dish.
5. 5 Top with roasted sweet potatoes and black beans.
6. 6 Sprinkle with cheddar and Monterey Jack cheeses.
7. 7 Bake for 10 minutes or until cheese is melted and bubbly.
8. 8 Garnish with red onion and cilantro.
9. 9 Serve with lime wedges on the side.

Equipment

• Baking sheet
• Baking dish
• Mixing bowl

Variations

• Add grilled chicken for a non-vegetarian option.
• Use green enchilada sauce for a different flavor profile.

Substitutions

• Use corn tortillas cut into wedges if you prefer homemade chips.
• Substitute cheddar with your favorite melting cheese.

Pairings

• Serve with a cold Mexican lager or a zesty margarita.
• Pair with a fresh fruit salad for a balanced meal.

Nutrition

Tips

• For extra spice, add a drizzle of hot sauce before baking.
• Serve immediately for the best texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Does not freeze well due to the texture of the chips and cheese.

Serving Suggestions

• Pair with a fresh avocado salsa or a creamy jalapeño dip.
• Serve with a side of tangy Mexican coleslaw.

FAQ