Welcome, nacho lovers! Get ready to discover a game-changing recipe that will revolutionize your weeknight dinners and satisfy those irresistible nacho cravings: our incredible Vegetarian Sweet Potato Nachos! Forget about traditional corn chips and say goodbye to meat because this vibrant, flavor-packed dish is so utterly delicious, you won’t even miss them. Whether you’re planning a Meatless Monday feast or simply yearning for that savory, cheesy comfort food (which, let’s be honest, is practically every day for some of us!), these sweet potato nachos are your ultimate answer.
Imagine perfectly roasted sweet potato rounds, offering a naturally sweet and earthy base, piled high with a medley of seasoned black beans, sweet corn, and crisp bell peppers. Then, all of this is generously topped with a rich salsa, creamy homemade guacamole, and a blanket of melted cheese. It’s a symphony of textures and flavors that truly hits the spot, proving that vegetarian meals can be just as satisfying, if not more so, than their meaty counterparts.
For too long, this culinary gem has been a closely guarded secret, simmering in the background while I perfected not just the taste, but also its visual appeal. The journey to capture its photogenic essence has been quite an adventure, filled with a few (comical) missteps along the way. There was that one time I proudly snapped what I thought was the perfect shot, only to realize I’d completely forgotten the guacamole – a cardinal sin in the nacho world! My focus was so intently on navigating a dairy hiatus that one of the best parts simply slipped my mind. Rest assured, those amusing “bloopers” of my previous attempts are tucked away at the bottom of this post, ready to provide a good chuckle for anyone who needs one today. But finally, after a few dedicated attempts, I’m thrilled to present photos that truly do justice to this spectacular dish. And here’s the best news: regardless of how picture-perfect (or imperfect) my initial photos were, the taste has always been nothing short of amazing!
Why Sweet Potato Nachos Are a Game-Changer
The true genius of this recipe lies in its star ingredient: the humble sweet potato. Sliced into thin, coin-like rounds and roasted until tender and slightly caramelized, sweet potato transforms into the most delightful, naturally gluten-free base for your nachos. I might even be bold enough to declare that I actually prefer it this way! And that’s coming from someone who considers themselves a bona fide corn chip aficionado. Seriously, my favorite corn chip is the original salted variety, and I’m perfectly content eating them straight from the bag. Call me basic, but I embrace it!
The sweet potato brings a nuanced sweetness and a fantastic texture that complements the savory toppings beautifully. Unlike corn chips, which can sometimes feel heavy or become soggy quickly, sweet potato rounds hold their structure and offer a wonderfully satisfying bite. Nutritionally, they’re a powerhouse, packed with vitamins, fiber, and antioxidants, making this an unexpectedly healthy indulgence. You get all the comfort and joy of nachos, but with an added boost of wholesome goodness. It’s a win-win situation for your taste buds and your well-being!
Crafting the Perfect Plant-Based Nacho Experience
What truly makes these nachos sing is the harmonious blend of fresh, vibrant ingredients that come together quickly to create a deeply satisfying meal. The colorful combination of corn, bell pepper (or capsicum, for our Australian friends!), and black beans forms the hearty core of this dish, providing both texture and incredible flavor. This robust trio ensures that you absolutely won’t miss any meat in this recipe.
The Hearty Black Bean & Corn Mixture
Black beans are a fantastic source of plant-based protein and fiber, making them an excellent foundation for any vegetarian meal. Here, they’re gently heated and seasoned with warming cumin, a touch of spicy cayenne pepper (or chili, if you prefer a little extra kick), and aromatic garlic powder. This simple seasoning elevates the beans, giving them a depth of flavor that is truly irresistible. You can either leave them whole for a more rustic texture or lightly crush some with the back of a spoon to create a “refried bean” like consistency, which adds to the creamy mouthfeel of the nachos. The sweet corn kernels, dry-roasted with the diced bell pepper, add bursts of sweetness and a delightful crunch, perfectly contrasting with the tender sweet potato and savory beans.
Layers of Flavor: Salsa, Guacamole, and Cheese
No nacho experience is complete without generous dollops of fresh toppings. Our easy approach to guacamole involves simply mashing a ripe avocado with a hint of extra virgin olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. This simple preparation allows the natural richness of the avocado to shine through, providing that essential creamy counterpoint to the other ingredients. For the salsa, feel free to use your favorite store-bought variety for ultimate convenience, or if you’re feeling ambitious, a homemade fresh salsa would be absolutely divine. Lastly, a generous sprinkling of shredded cheese – I often opt for sharp cheddar – melts into a glorious golden blanket under the oven’s warmth, binding all the incredible layers together. For those on a dairy-free journey, many excellent plant-based cheese substitutes are available that melt beautifully and deliver that classic cheesy goodness.
Simple Steps for a Speedy Meal
One of the best aspects of these Vegetarian Sweet Potato Nachos is how quickly they come together. If you approach the preparation by tackling the different components simultaneously, you’ll be amazed at how fast this delicious meal can be on your table – often in no more than 30 to 35 minutes! While the sweet potato rounds are roasting to perfection in the oven, you can dry roast the corn and bell pepper, prepare your seasoned black beans on the stovetop, and whip up the simple guacamole. By doing this, you streamline the cooking process, making these nachos an ideal choice for busy weeknights when you still crave something wholesome and homemade.
📋 RECIPE
Vegetarian Sweet Potato Nachos
4
10 minutes
25 minutes
35 minutes
Vegetarian sweet potato nachos that are so good you won’t miss corn chips or meat!
Ingredients
- 2 sweet potatoes, sliced into ¼ inch rounds
- 400 grams / 15 oz canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- ½ cup red capsicum / bell pepper, diced
- 1 cup salsa
- 1 avocado
- 1 tablespoon olive oil
- 1 teaspoon extra virgin olive oil
- ½ cup shredded cheese, I used cheddar
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper / chilli
- 1 teaspoon garlic powder
- lemon juice
- salt + pepper
Instructions
Sweet Potato
- Preheat oven to 200C / 400F and line a baking sheet with baking paper. Put sweet potato rounds in a bowl and drizzle 1 tbsp. of olive oil and salt and pepper. Mix around until all are covered, then arrange in a single layer on the baking sheet. Bake for 20-25 minutes, flipping once half way through. The rounds should be slightly browned.
- Remove the sweet potato rounds from the oven but leave the oven on for the sweet potato assembly.
Corn & Capsicum
- Dry roast corn kernels & capsicum in a non-stick fry-pan on medium heat. If you are worried that your pan won’t handle dry roasting, add in a small amount of oil. Stir regularly for 5 minutes or until all kernels & capsicum are browned.
Black Beans
- Heat black beans in a saucepan on medium heat. Add in cumin, cayenne pepper and garlic powder and stir to combine. Cook for about 5 minutes or until beans start to open, then crush with the back of a spoon to resemble refried beans or leave as is.
Simple Guacamole
- Scoop avocado into a bowl, and combine with 1 teaspoon of extra virgin olive oil, salt, pepper and lemon juice.
Nacho assembly
- Arrange cooked sweet potato rounds on a baking sheet covered with baking paper, then spread black beans and corn on top. Then add avocado, salsa and lastly cheese and cook in the oven for 5-10 minutes until the cheese is completely melted.
- Serve immediately and enjoy!
Nutrition Information:
Yield: 4
Amount Per Serving:
Calories: 280Saturated Fat: 3gCarbohydrates: 31gFiber: 7gSugar: 7gProtein: 7g
Beyond the Recipe: Tips for Nacho Perfection
While this recipe provides a fantastic foundation for truly spectacular vegetarian sweet potato nachos, there’s always room for personalization and extra touches to make them uniquely yours. Nachos are incredibly versatile, inviting creativity and adapting beautifully to various preferences and dietary needs.
Customization Ideas for Your Nachos
- Spice it Up: For those who love an extra kick, consider adding a dash of smoked paprika to the black beans, or a few slices of fresh or pickled jalapeños before baking. A drizzle of hot sauce after serving is also a fantastic way to add heat.
- Add More Veggies: Feel free to toss in finely diced red onion, a handful of fresh cilantro, or even some sautéed mushrooms or zucchini to the black bean mixture for added nutrients and flavor.
- Protein Power: While already rich in protein from the black beans, you could boost it further by adding crumbled cooked lentils or seasoned tofu crumbles alongside the beans.
- Creamy Toppings: Beyond guacamole, a dollop of sour cream or plain Greek yogurt (or their dairy-free alternatives) adds a cool, tangy contrast that many nacho enthusiasts adore.
- Cheese Varieties: Experiment with different types of shredded cheese! A blend of Monterey Jack and cheddar, or even a sprinkle of cotija cheese after baking, can offer new flavor dimensions.
Storage & Reheating Tips
Nachos are always best enjoyed fresh out of the oven, when the sweet potato chips are at their crispiest and the cheese is perfectly melted and gooey. However, if you find yourself with leftovers (a rare occurrence with these delicious nachos!), or if you’re meal prepping, here are some tips:
- Separate Components: For best results, store the cooked sweet potato rounds, black bean mixture, salsa, and guacamole in separate airtight containers in the refrigerator for up to 2-3 days.
- Reheating: To reheat, arrange the sweet potato rounds on a baking sheet and warm them in a preheated oven (around 180°C/350°F) until slightly crisp. Then, layer with the reheated black bean mixture and bell pepper/corn, add cheese, and bake until melted. Add fresh salsa and guacamole after heating. This method helps maintain the best texture. Avoid reheating fully assembled nachos in the microwave, as they can become soggy.
More Delicious Dinner Ideas
If you’re loving the idea of creative and healthy weeknight meals, then you’re in the right place! We’re all about making real, good food accessible and enjoyable. Be sure to explore some of our other fantastic dinner recipes that are sure to become family favorites:
- 25 Quick and Easy Healthy Dinner Recipes
- Sweet Potato, Lentil and Chickpea Curry
- Sheet Pan Crispy Baked Chicken Thighs and Vegetables
- Healthy Chicken Tacos
- Healthy Zucchini Slice
- Grilled Sausage and Veggie Skewers
- OR see all Dinner Recipes
We truly hope you enjoy these Vegetarian Sweet Potato Nachos as much as we do. They’re proof that wholesome eating can be bursting with flavor and fun!
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Notes:
- You’re more than welcome to prepare your own salsa from scratch if you’re inclined to do so – though I often opt for the convenience of store-bought!
- Similarly, for the guacamole, feel free to whip up your own simple version as detailed in the recipe, or grab a store-bought option to save time.
- I’ve experimented with this recipe without drizzling olive oil on the sweet potato rounds before roasting. While it still works and tastes good, I’ve found that a little oil really helps them achieve that perfect slightly browned, tender texture, so I highly recommend it for optimal results.
The Bloopers / Failed Attempts:
As promised, here are a few of my earlier attempts at photographing these nachos. Sometimes the lighting wasn’t quite right, or perhaps a crucial topping (ahem, guacamole!) was missing. They might not be perfect, but they capture the spirit of a home cook’s journey!
Pin it for later!
Loved this recipe? Make sure to save it for your next meal planning session! Pin this image to your favorite Pinterest board so you can easily find it whenever those nacho cravings strike.
Updated 17th October 2017