Best 5 Bean And Sweet Potato Nachos Recipes
**Indulge in a Culinary Symphony of Sweet Potato Nachos and Bean Delights**
Prepare to tantalize your taste buds with a culinary journey that brings together the vibrant flavors of sweet potatoes, savory beans, and a symphony of zesty toppings. This article presents two delectable recipes that will elevate your nacho experience to new heights. The first recipe features a hearty combination of black beans, sweet potatoes, and a blend of spices, creating a flavorful and protein-packed base for your nachos. The second recipe takes a vegetarian twist, showcasing a colorful array of red kidney beans, sweet potatoes, and a delightful blend of seasonings. Both recipes offer a delectable foundation for your nacho creations, allowing you to unleash your creativity with an assortment of toppings. Whether you prefer the classic combination of cheese, salsa, and guacamole, or you're drawn to more adventurous combinations like roasted corn and pickled onions, these recipes provide the perfect canvas for your culinary artistry. Get ready to embark on a taste sensation that will leave you craving more.
30 MINUTE SWEET POTATO REFRIED BEAN NACHOS
These 30 minute sweet potato refried bean nachos are made with homemade refried beans and nacho cheese sauce.
Provided by Joy Shull
Categories Main Dish
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees
- Chop sweet potato into small chunks and toss with cumin, salt, garlic powder, and olive oil
- Spread sweet potatoes in a single layer on a baking sheet
- Bake at 450 for 10 minutes, then flip and roast another 10 minutes (checking every 5 minutes to make sure they do not burn.) - See Notes section
- While sweet potatoes are cooking, make one batch of 5 Minute Refried Beans and set aside
- Next, heat a sauce pan on medium heat and make one batch of 5 Minute Nacho Cheese Sauce
- Whisk until thick and creamy (around 5 minutes or less)
- Once sweet potatoes are done cooking it's time to assemble it all!
- Spread a single layer of corn chips on a large baking sheet
- Spread out sweet potatoes
- Pour refried beans over evenly
- Pour cheese sauce over and top with chopped cilantro
- Serve and enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 370 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BLACK BEAN SWEET POTATO NACHOS
Healthy, simple and delicious, these black bean sweet potato nachos are sure to become one of your favorite game day or weeknight snacks. With just a few ingredients, these gluten free, vegan, dairy free nachos are packed with flavor and so filling.
Provided by Samantha Rowland
Time 34m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 487 kcal, Carbohydrate 74 g, Protein 17 g, Fat 16 g, SaturatedFat 2 g, Sodium 1094 mg, Fiber 24 g, Sugar 9 g, ServingSize 1 serving
BEAN AND SWEET POTATO NACHOS
A good twist on traditional nachos, these come from Linda McCartneys World Of Vegetarian Cooking. In fact, I did not make the sweet potato part, but I did make the rest of the recipe, and really loved the tomato/bean sauce. Omitting the sweet potatoes decreases cooking time by approx 60 minutes. I used only one whole green pepper, since I had no red pepper. I also made a spicy avocado guacamole, (see notes at end of recipe), and whipped some sour cream to accompany this, we loved it. Hope you enjoy them too!
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 20
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!
LOADED BLACK BEAN SWEET POTATO NACHOS
Learn how to make healthier nachos with these black bean sweet potato nachos! Instead of chips, this recipe uses slices of cooked potatoes as the base that are topped with homemade pico de gallo, creamy avocado, and melted cheese. Serve this crowd-pleasing dish as a meatless weeknight meal or a simple appetizer!
Provided by Bethany Kramer
Categories Appetizer Main Course
Number Of Ingredients 15
Steps:
- Preheat oven to 350F
- Slice the potatoes: use a mandoline slicer or a chef knife to thinly slice the potatoes, keep the slices between 1/8 to 1/4 inch in thickness.
- Bake the sliced potatoes: arrange the potatoes on a sheet pan lined with parchment paper, then brush both sides of the potato slices with avocado oil. Sprinkle with salt and bake for 30 minutes, flipping halfway through for an even bake.
- Make the salsa: While the potato slices are baking, mix together the salsa ingredients in a small bowl. Season with salt to taste until the flavor is just right. If you are also making guacamole, start that in a separate bowl as well (see notes for my easy guacamole recipe).
- Make the nachos: when the potatoes are done they should be soft when tested with a fork. Use the same pan to arrange the slices of potatoes close together, then top with shredded cheese and black beans. Broil in the oven on HIGH for 1-2 minutes, or until the cheese is completely melted and slightly browned on the edges.
- Add toppings: immediately add the salsa, guacamole, or sliced avocado, and serve!
Nutrition Facts : ServingSize 1 serving, Calories 296 kcal, Fat 17.6 g, Cholesterol 32.7 mg, Protein 12.2 g, Sugar 4 g, Sodium 922.4 mg, Fiber 6.6 g, Carbohydrate 24.2 g
BLACK BEAN POTATO NACHOS
These addictive black bean nachos make a great veggie sharing dish for a party or movie night with crispy potatoes, a fresh red pepper salsa and melty cheese
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Supper, Treat
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/ gas 8. Line two large baking sheets with baking parchment. Brush the potato slices with oil, season and sprinkle over the paprika. Bake for 10-15 mins until completely crisp.
- Reduce oven to 200C/180C fan/gas 6. Transfer half the crisps to an ovenproof dish, layer with half the beans and cheese, then repeat. Return to the oven for 10 mins until the cheese melts.
- Meanwhile, mix all the salsa ingredients and season. Top the nachos with salsa and coriander.
Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 1.2 milligram of sodium
Tips:
- For the best results, use ripe, firm sweet potatoes.
- If you don't have a grill, you can roast the sweet potatoes in the oven at 400 degrees Fahrenheit for 20-25 minutes, or until they are tender.
- Feel free to use any type of beans you like in this recipe. Black beans, pinto beans, and kidney beans are all good choices.
- If you don't have any salsa, you can use diced tomatoes, chili sauce, or even ketchup.
- For a vegetarian version of this recipe, omit the chicken.
- To make these nachos ahead of time, simply assemble them and then store them in the refrigerator for up to 2 hours. When you're ready to serve, heat them in the oven at 350 degrees Fahrenheit for 10-15 minutes, or until the cheese is melted and bubbly.
Conclusion:
These bean and sweet potato nachos are a delicious and easy-to-make appetizer or snack. They're perfect for parties, game days, or just a casual get-together with friends. The combination of sweet potatoes, beans, cheese, and salsa is irresistible, and the nachos are sure to be a hit with everyone who tries them.
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