Black Bean Sweet Potato Nachos (Easy and Healthy) | Bites of Wellness
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.
Ingredients
- 2 large sweet potatoes - washed and sliced into 1/8 inch rounds
- 1 can organic black beans - rinsed and drained
- 1 tsp. cumin
- 2 tsp chili powder
- 1/4 tsp. salt
- 1/2 tsp. garlic powder
- 1 avocado
- 3 tbs. coconut milk - or milk of choice
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
- 1 cup salsa fresh from refrigerated case
Instructions
- 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.
Notes
OTHER TOPPINGS YOU MAY LOVE FOR THIS RECIPE:
- Jalapeno (fresh or canned)
- Chopped roasted red peppers
- Red onion
- Tomatoes
- Cilantro
- Chopped roasted veggies
- Cheese (non-dairy)
- Sour cream (vegan)