Vegetarian sweet potato nachos that are so good you won’t miss corn chips or meat! Perfect for meatless monday or anytime you feel like nachos (which for me is ALL THE TIME).
Guys, I’ve had this vegetarian sweet potato nachos recipe up my sleeve for over two month’s now and I really couldn’t wait any longer to share it! But the reason it was delayed was because it has taken me so long to try and get a good photo of it!
Just when I thought I was happy with my photo I realised I forgot to put on guacamole – SHAME! I was too focused on the fact I couldn’t dig into the cheese with my current hiatus on all things dairy and flat out forgot one of the best parts!
Ah well, I’m posting this guac-less atrocity and my other previous failed attempts at the bottom of this post for anyone who needs a good laugh today!
And on my fourth attempt I now finally have some photos I am happy with – HOORAY!
Here’s the good news – regardless of what it looks like it TASTES AMAZING!
Sweet potato really is the star of this recipe, taking the place of corn chips and I think I might be so bold to say I actually prefer it this way! And that’s coming for a true corn chip lover. Seriously, my favourite corn chip is original salted and I happily eat them plain. I think that makes me basic… But I’m ok with it.
The corn, capsicum and black beans bulk up the nachos and in no way make you miss meat in this recipe! And to top it off – tasty salsa, guacamole and cheese!
It comes together very quickly and if you do the different components altogether it really shouldn’t take you much longer than 30 minutes!
- 2 sweet potatoes sliced into ¼ inch rounds
- 1 can black beans drained and rinsed
- 1 cup frozen corn kernels
- 1/2 cup red capsicum / pepper diced
- 1 cup tomato salsa
- 1 avocado
- 1 tbsp olive oil
- 1 tsp extra virgin olive oil I prefer EVOO with my gauc
- ½ cup shredded cheese I used cheddar
- 1 tsp cumin
- ½ tsp cayenne pepper / chilli
- 1 tsp garlic powder
- Lemon juice
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.
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.
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.
Scoop avocado into a bowl, and combine with 1 tsp of extra virgin olive oil, salt, pepper and lemon juice.
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!
- You can make your own salsa if you are that way inclined (I’m not that way inclined)
- You can sub making your own guacamole for store bought
- I have tried this recipe without oiling my sweet potato chips. It still works and tastes good, but I prefer with oil
The bloopers / failed attempts:
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Updated 17th October 2017