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.
Prep time: 10 minutes | Bake time: 15 minutes | Total time: 25 minutes
For the nachos
- 4 cups tortilla chips
- 2 cups diced roasted sweet potatoes
- 1-1/4 cups canned black beans, mashed
- 1 cup jarred salsa (any flavor)
- 1 cup shredded cheese (I used a Mexican blend)
- Diced tomatoes
- Sliced green onions
- Diced red onions
- Sour cream
- Fresh cilantro
- Heat the oven to 375 degrees F.
- In an oven-safe skillet, layer the tortilla chips, sweet potatoes, black beans and salsa.
- Top the nachos with the shredded cheese, and bake in the oven uncovered for 12 to 15 minutes or until the cheese has melted and the chips begin to crisp.
- Remove the nachos from the oven, and garnish with any or all of your favorite toppings.
- Serve the nachos warm in the skillet family-style (be careful — the pan will be very hot).