Loaded Sweet Potato Nachos Mashup (Printable Version)
Sweet potatoes, beans, corn, and melted cheese combine for a hearty, flavor-packed Tex-Mex mashup.
# What You’ll Need:
→ Base & Toppings
01 - 2 medium sweet potatoes, thinly sliced into chips
02 - 1 tablespoon olive oil
03 - 1 cup black beans, drained and rinsed
04 - 3/4 cup corn, fresh or thawed if frozen
05 - 1 cup shredded cheese, cheddar or Mexican blend
06 - 1/2 cup salsa
07 - 1/2 cup sour cream
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Toss sweet potato slices with olive oil and arrange on a baking sheet in a single layer. Bake for 15 minutes, or until edges are golden and chips are lightly crisped.
02 - Remove baking sheet from oven. Evenly distribute black beans, corn, and shredded cheese over the baked sweet potato chips.
03 - Return baking sheet to the oven and bake for an additional 5 to 7 minutes, until the cheese is fully melted and bubbly.
04 - Remove from oven. Spoon salsa over the nachos and dollop with sour cream. Serve immediately while hot.
# Additional Tips::
01 -
- Uses everyday ingredients already in most kitchens
- Ready in just twenty five minutes
- Vegetarian and naturally gluten free
- Packed with fiber and protein thanks to beans and corn
- The colors look beautiful on any table
02 -
- Sweet potatoes pack fiber beta carotene and vitamin C
- Easily adapts for vegan or dairy free eaters
- Leftovers stay crisp if you reheat in the oven instead of microwave
03 -
- Use a mandoline for potato slices as thin as possible. Crisp chips make the best nachos.
- Dry the beans well before using to stop sogginess.
- Keep a close eye during the last bake so the cheese bubbles but the chips remain golden and not burnt.
- Add a few slices of jalapeño for a spicy kick if your crowd likes heat.