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Sweet Potato and Black Bean "Nachos"

Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

Potato Wedges

  • 3 large sweet potatoes ~3 lbs, 1/4 inch thick wedges
  • 1/4 tsp salt or to taste
  • 1/8 tsp pepper or to taste
  • 1/8 tsp chili powder or to taste

Black Bean Skillet Mixture

  • 1 large red onion diced
  • 4 garlic cloves minced
  • 2 red bell peppers diced
  • 2 15 oz cans black beans, drained
  • 1/2 cup pickled jalapenos
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 1/4 tsp salt or to taste

Topping Ideas (optional)

  • Salsa
  • Avocado
  • Green Onion
  • Fresh Jalapeno Slices

Instructions

  1. Preheat oven to 425 degrees F. Prepare 2 large baking sheets with parchment paper.
  2. Rinse, scrub, and dry sweet potatoes (don't remove the peel), then cut into 1/4 inch thick wedges. Season with sea salt, pepper, and chili powder.
  3. Place both pans in the oven for 25-30 minutes, be sure to flip potatoes halfway through so that both sides are evenly roasted.
  4. Meanwhile, place a large skillet or wok over medium heat. Saute the onion, garlic, and pepper for 10-12 minutes or until the onion becomes translucent.
  5. Stir in the black beans, pickled jalapenos, cumin, chili powder, and salt (plus more to taste). Saute for 5 more minutes, then remove from heat and set aside.
  6. When sweet potatoes finish, plate a layer of potatoes, followed by a layer of beans, and finally any toppings as desired. Enjoy!