Sweet Potato Black Bean Nachos

by Kelli H. on November 27, 2013

It seems kind of silly posting a recipe for nachos the day before Thanksgiving, but to be honest, I’m not really one of those awesome food bloggers that makes a bunch of Thanksgiving/holiday food to post in advance for the holidays. Nope, that’s just not the type of food blogger I am. I stick to posting recipes that I actually cook and eat right then and there. I can’t just cook a turkey in advance to post it before Thanksgiving. For one, I wouldn’t want to eat the turkey, and two my budget doesn’t allow it! I’m not trying to bring down those food bloggers. Heck, I’m envious of them for posting all those delicious holiday recipes.

I did post one “holiday” recipe on Monday, which were those cranberry margarita’s. That’s because I just really wanted to have one myself. What I do post and share though is what I eat without planning a post. Take these nachos for example. David and I had nothing planned for lunch last Saturday, and we weren’t going to go out, so I looked at what we had on hand and was able to pull this recipe together.

The week before I’d made these sweet potatoes that had this blue cheese, date, walnut, parsley topping for dinner with a side salad. While I thought they were very tasty, they weren’t really dinner material, and David said he didn’t want to eat it for lunch the next day, so I was left with a baked sweet potato.

I love the sweet potato black bean combination and always think nachos are an appropriate lunch item. If you’re anything like me, you might have some of these items on hand most of the time. I usually have sweet potatoes, a can of black beans, a little cheese, and cilantro. Just grab yourself some chips and you’re good to go!

I loved that these were vegetarian. David commented that he’d really like to have these during a football game. Luckily for him, I think I can make that work.

Sweet Potato Black Bean Nachos

1 (16 oz) bag tortilla chips
1 sweet potato, cooked & mashed
1 (15 oz) can black beans, drained & rinsed
4 oz jack cheese, shredded
1 jalapeno, sliced
3 tablespoons cilantro, chopped for garnish
sour cream, for garnish
lime, for garnish

1. Preheat oven to 400 degrees. Line baking sheet with foil for easy clean up.

2. Spread tortilla chips all over baking sheet.  Drop dollops of sweet potato on to chips. Sprinkle on black beans, jack cheese, and jalapeno slices. Bake for 5 minutes. Remove from oven and sprinkle on cilantro. Serve with sour cream and lime wedges.

{ 5 comments… read them below or add one }

Nanny November 27, 2013 at 5:06 pm

This looks so good and easy, another recipe for uncle Steve being it’s vegetarian.


gottaeatgreen.com November 27, 2013 at 5:08 pm

These look amazing!! I’ve been craving nachos.. haha. I love adding sweet potatoes to dishes like this. The sweetness of the potatoes goes great with the saltiness of the chips!


Tara November 27, 2013 at 8:20 pm

Ha, my boyfriend glanced over and said these were the whitest nachos he has ever seen. He got a slap to the back of the head. 🙂

I need to start incorporating sweet potato in my foods! I love it so much and it’s a healthier option than potatoes in many cases.


Made in Sonoma November 27, 2013 at 8:35 pm

Maybe I should have named them “Whitest Nachos Ever” haha.


Sarah Cook November 27, 2013 at 9:57 pm

I’m the same way- I put together one recipe for Thanksgiving and it wasn’t until this week, haha. Everyone else is already posting ways to used leftovers and then it will be Christmas recipes after that. AHH! I’m trying to keep up with the day to day and that’s hard enough.

I love black beans and sweet potatoes together. They’re especially good with nachos. Quick, easy and delicious!


Leave a Comment

Previous post:

Next post: