Happy Cinco de Mayo, friends!
My celebratory plans are simple and I thought you might want to join in.
Let’s make a giant pan of these Loaded Sweet Potato Nachos with Black Beans & Spring Veggies and kick off the weekend with a little Friday fiesta.
My love of sweet potatoes is no secret, so you can imagine the concept of using them as a vehicle for nacho toppings totally appealed to me.
I couldn’t just stop there, though, so I added fresh seasonal vegetables, fruit, herbs, and avocado, because that’s how we do things here.
I think that’s how you should do things, too.
Because topping a good thing with more good things makes even better things, yes?
This dish couldn’t be easier to throw together; it’s almost too good to be true.
Did you know that sweet potatoes bake without any added oil?
All you need to make your sweet potato “nachos” is a baking pan, parchment paper, and thinly sliced sweet potatoes (either by hand or with a mandoline slicer).
To achieve crispier nachos, I recommend laying your sweet potatoes out with space between each round so none are touching (unlike the above pictured, as I ran out of pans and space!)
Quick side story:
I prefer my “nachos” on the softer side, but this is just a personal preference.
Back when I used to eat fast food French fries, I would scan my fellow diners’ fry piles, searching for the “wimpy” fries, as I liked to call them.
You know what I’m talking about, those fries that are a little soft and mushy, maybe slightly overbrowned, that sort of fall to one side when you pick them up like a wonderfully salty wilted flower?
That’s still how I like my fries, and in this case, my nachos. Minus all the oil and high sodium and stuff.
Enjoy these Loaded Sweet Potato Nachos as a fun appetizer, side, or the main course.
At Mexican restaurants, my sister used to order the loaded nachos appetizer as an entree and we’d all laugh at the excessively lavish plate placed before her tiny frame.
I’m starting to think she had the right idea, though.
I love enjoying half of this fully loaded recipe as an entree. I always add extra avocado and sometimes a little vegan cheese, from this recipe. If you want more protein, try adding tempeh or tofu crumbles.
Load these nachos in the way that is the most you, because these nachos are totally customizable.
Not into spring veggies? Feel free to swap out the radishes and snap peas classics like sweet corn or bell peppers.
If you don’t have pomegranate seeds, try adding some diced mango or peaches to bring in an elemental of fruity sweetness.
If you make a plate of these Sweet Potato Nachos with Black Beans & Spring Veggies, let me know! I’d love to see how your customized yours!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
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- 2 large sweet potatoes, thinly sliced
- 1 can black beans, drained and rinsed
- ½ avocado, diced
- 4 radishes, thinly sliced
- handful of snap peas, diced on diagonal
- 2 TBS red onion, diced
- 2 TBS pomegranate seeds (or sub mango)
- 2 chives, thinly sliced
- Black sesame seeds
- Hot Sauce
- Fresh lime
- Vegan cheese (optional), use this recipe
- Preheat oven to 400 degrees and line a baking pan with parchment paper.
- Place sweet potato rounds on the baking sheet and bake for 30-45 minutes, flipping once halfway to ensure even baking. Add more time for crispier "nachos", and less time for more tender potatoes. Allow to cool slightly once removed from the oven.
- While the sweet potatoes are baking, prepare and chop your vegetables and toppings.
- To assemble the "nacho" plate, add slightly cooled sweet potato rounds to a plate and top with black beans, avocado, radishes, snap peas, and red onion. Garnish wth pomegranate seed, chives, black sesame seeds, hot sauce, cilantro, and fresh squeezed lime.
- Serve immediately. Best when fresh, but leftovers keep for 2-3 days in the refrigerator.