Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Sweet potato-black bean skillet nachos are so hearty you won't miss the meat
We love nachos for dinner in my house. There is just something about the crunchy, cheesy goodness they have to offer. Even though it’s delicious most times, it isn’t always the healthiest option and usually not vegetarian. This recipe is easy, delicious, healthier and completely vegetarian.
To make up for the lack of meat, I used hearty black beans and roasted sweet potatoes. I had leftovers from a previous meal, which made this dish even easier, but if you need to roast your sweet potatoes, give yourself about 45 minutes of extra time.
Piled high on crunchy tortilla chips with plenty of cheese, they're baked in a skillet and topped with all the usual nacho toppings for a quick and easy meatless meal. (If nachos aren't your thing, then skip the chips, and use this recipe as a filling for vegetarian burritos or enchiladas.)
Sweet potato-black bean skillet nachos recipe
For roasted sweet potatoes, poke sweet potatoes with a fork, and place them on a foil-lined baking sheet. Bake at 400 degrees F for about 45 minutes or until tender.