BLACK BEAN SWEET POTATO NACHOS
Healthy, simple and delicious, these black bean sweet potato nachos are sure to become one of your favorite game day or weeknight snacks. With just a few ingredients, these gluten free, vegan, dairy free nachos are packed with flavor and so filling.
Provided by Samantha Rowland
Time 34m
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- Wash and cut the sweet potatoes into 1/4-1/2 inch rounds.
- Line a large baking sheet with foil or parchment paper, spray with non-stick spray.
- Place the sweet potato round on the baking sheet and place in the oven for 20 minutes.
- Once the timer goes off, remove the sweet potato rounds from the oven and flip them over. Bake for an additional 10 minutes.
- Remove from the oven and allow to cool slightly.
- While the sweet potato rounds are cooling, rinse and drain a can of black beans.
- Add the black beans, 1 tsp. cumin, 2 tsp. chili powder, 1/4 tsp. salt, 1/2 tsp. garlic powder to a bowl. Microwave on high for 1 1/2 minutes.
- After cooking, add 1/2 cup of the salsa to the black beans and stir well.
- While the black beans are cooking smash and avocado in a bowl. Once mashed, add the remaining salt and garlic powder. Add coconut milk and stir well,
- Assemble the sweet potato nachos making one layer of potatoes, Top with black beans, avocado sauce and salsa, continue to stack the sweet potatoes and layering with the toppings.
Nutrition Facts : Calories 487 kcal, Carbohydrate 74 g, Protein 17 g, Fat 16 g, SaturatedFat 2 g, Sodium 1094 mg, Fiber 24 g, Sugar 9 g, ServingSize 1 serving
BLACK BEAN SWEET POTATO NACHOS
Let's up our nachos game with these Healthy Black Bean Sweet Potato Nachos! Baked to crisp perfection, then fully loaded with cheddar cheese, black beans, and jalapenos! A gluten-free and vegetarian nachos recipe that is perfect for TV snacking, Game Day or any Taco Tuesday!
Provided by Marie
Categories Appetizer Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 400F/200C.
- Slice the sweet potatoes thinly (1/4 inch). It's best to use a mandolin if you have one - it's much easier, quicker and the slices will the perfectly cut. If you don't own one, make sure to use a very sharp knife.
- Place sweet potato "chips" in a large bowl. Add olive oil, spices and salt. Mix well with your hands to coat all the slices.
- Spray a large baking dish with a bit of oil and arrange the sweet potatoes on it. Make them overlap a bit because they will shrink while cooking, and we want to have sheet pan covered.
- Roast in the oven for about 20 minutes, or until they're cooked through and a bit crispy on the edge (keep an eye on them to make sure they don't burn)
- Remove from the oven, top with cheddar and then black beans. Return to the oven until the cheese is nicely melted (about 3-4 minutes).
- Remove from the oven, top with your favorite toppings (see the list above) and serve immediately. Enjoy!
Nutrition Facts : Calories 787 kcal, Carbohydrate 91 g, Protein 34 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 89 mg, Sodium 1013 mg, Fiber 18 g, Sugar 15 g, ServingSize 1 serving
LOADED SWEET POTATO NACHOS RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, salt, pepper, paprika, garlic powder, skinless chicken breast, black beans, jalapeño pepper, low-fat cheese, avocado, pico de gallo, green onion
Provided by Crystal Hatch
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Evenly slice sweet potatoes into rounds.
- In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
- Lay rounds flat on a parchment-lined baking sheet and set aside.
- On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
- Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
- Allow both to cool. Then, shred the chicken using two forks.
- Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
- Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 741 calories, Carbohydrate 90 grams, Fat 23 grams, Fiber 22 grams, Protein 47 grams, Sugar 18 grams
CHEESY BLACK BEAN NACHOS
We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. -Cynthia Nelson, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.
Nutrition Facts : Calories 371 calories, Fat 17g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 672mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 7g fiber), Protein 15g protein.
SWEET POTATO NACHOS
Everyone will love these easy veggie nachos. They're full of calcium and fibre and contain 3 of your 5-a-day, so make a great better-for-you film night snack
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Pierce the potatoes a few times and microwave for 10 mins or bake at 180C/160C fan/gas 4 for 40 mins.
- Heat (or increase) oven to 200C/180C fan/gas 6. Halve each potato and scoop out roughly half the flesh to save for another meal (you can mash and freeze it). Cut the potato skins in half lengthways, then season and rub with the oil. Line a roasting tin with baking parchment, arrange the potato skins in a single layer and bake for 15 mins until starting to crisp.
- Scatter over the beans, salsa and cheese and return to the oven for 10-15 mins until the cheese is bubbling. Chop the avocado and toss in the lime juice. Top the potato skins with the avocado mix, coriander and red onion.
Nutrition Facts : Calories 691 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 36 grams sugar, Fiber 21 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium
LOADED BLACK BEAN SWEET POTATO NACHOS
Learn how to make healthier nachos with these black bean sweet potato nachos! Instead of chips, this recipe uses slices of cooked potatoes as the base that are topped with homemade pico de gallo, creamy avocado, and melted cheese. Serve this crowd-pleasing dish as a meatless weeknight meal or a simple appetizer!
Provided by Bethany Kramer
Categories Appetizer Main Course
Number Of Ingredients 15
Steps:
- Preheat oven to 350F
- Slice the potatoes: use a mandoline slicer or a chef knife to thinly slice the potatoes, keep the slices between 1/8 to 1/4 inch in thickness.
- Bake the sliced potatoes: arrange the potatoes on a sheet pan lined with parchment paper, then brush both sides of the potato slices with avocado oil. Sprinkle with salt and bake for 30 minutes, flipping halfway through for an even bake.
- Make the salsa: While the potato slices are baking, mix together the salsa ingredients in a small bowl. Season with salt to taste until the flavor is just right. If you are also making guacamole, start that in a separate bowl as well (see notes for my easy guacamole recipe).
- Make the nachos: when the potatoes are done they should be soft when tested with a fork. Use the same pan to arrange the slices of potatoes close together, then top with shredded cheese and black beans. Broil in the oven on HIGH for 1-2 minutes, or until the cheese is completely melted and slightly browned on the edges.
- Add toppings: immediately add the salsa, guacamole, or sliced avocado, and serve!
Nutrition Facts : ServingSize 1 serving, Calories 296 kcal, Fat 17.6 g, Cholesterol 32.7 mg, Protein 12.2 g, Sugar 4 g, Sodium 922.4 mg, Fiber 6.6 g, Carbohydrate 24.2 g
BEAN AND SWEET POTATO NACHOS
A good twist on traditional nachos, these come from Linda McCartneys World Of Vegetarian Cooking. In fact, I did not make the sweet potato part, but I did make the rest of the recipe, and really loved the tomato/bean sauce. Omitting the sweet potatoes decreases cooking time by approx 60 minutes. I used only one whole green pepper, since I had no red pepper. I also made a spicy avocado guacamole, (see notes at end of recipe), and whipped some sour cream to accompany this, we loved it. Hope you enjoy them too!
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a large baking dish, mix the sweet potato, 2 tblsp of oil, cumin and coriander seeds, and bake, uncovered, at 180C/350F/gas mark 4, for 50-60 minutes until tender. (NB I did not make this part of the recipe)(If you also choose to omit this step, preheat the oven to 180C/350F/gas mark 4 now.).
- Heat the remaining oil gently in a pan and add the onion, garlic, chilli and paprika.
- Cover and cook until the onion is soft, about 10 minutes, stirring occasionally.
- Add the tomatoes with their juice, and the peppers, and simmer, uncovered, for 5 minutes.
- Stir in the beans.
- Divide the corn chips between four individual ovenproof dishes, top with the bean mixture, then the sweet potato, and finish with the cheese.
- Bake for 10 minutes until the nachos are well heated through, and the cheese has melted.
- Serve sprinkled with coriander, with avocado and soured cream served separately.
- NOTE: I made a simple guacamole with the avocado.
- I mashed it with a tblsp lemon juice, then I added a chopped fresh tomato, a few drops of hot pepper sauce, and some ground salt and pepper.
- I beat some lemon juice into a cup of cream.(I used more than recipe states, I like sour cream!).
- I then served these separately, they were delicious with the nachos!
BLACK BEAN-SWEET POTATO SKILLET
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.
BLACK BEAN POTATO NACHOS
These addictive black bean nachos make a great veggie sharing dish for a party or movie night with crispy potatoes, a fresh red pepper salsa and melty cheese
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Supper, Treat
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/ gas 8. Line two large baking sheets with baking parchment. Brush the potato slices with oil, season and sprinkle over the paprika. Bake for 10-15 mins until completely crisp.
- Reduce oven to 200C/180C fan/gas 6. Transfer half the crisps to an ovenproof dish, layer with half the beans and cheese, then repeat. Return to the oven for 10 mins until the cheese melts.
- Meanwhile, mix all the salsa ingredients and season. Top the nachos with salsa and coriander.
Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 1.2 milligram of sodium
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