Black Bean Potato Nachos Recipes
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
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.
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 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
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
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- Heat the oven to 220°C/200°C fan/gas 7. Toss the sweet potatoes in the oil on a roasting tray, season with salt and a grinding of black pepper, then bake for 30 minutes until caramelised and tender.
- Meanwhile, mix the red onion with the vinegar and a pinch of salt in a glass or ceramic bowl. Set aside to quick-pickle for 25 minutes.
- Heat the grill to high. Top the sweet potatoes with the black beans and tomato salsa. Crush the tortilla chips in a bowl and mix with the grated cheese, then sprinkle over the potatoes. Grill for 6-8 minutes until everything looks golden and bubbling.
- Toss the chopped avocado with the lime zest and juice, then scatter over the nachos with the fresh coriander and pickled red onion. Serve straightaway.
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- Place the sweet potatoes wedges and cauliflower florets in a large bowl and drizzle with olive oil. Add the taco seasoning and gently toss with your hands or two spatulas to evenly coat. Spread the wedges and florets out onto one or two baking sheets in an even layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, but crisp.
- Remove from the oven and top with the black beans, leaving out 1/2 cup of black beans to add at the end. Add the cheese in an even layer. Return the pan or pans to the oven and bake for another 5-10 minutes or until the cheese is melted and bubbly.
- Top with the remaining black beans, Green Chile Salsa (recipe below), guacamole, cilantro, green onions and greek yogurt. DIG IN!
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- Strain off soaked beans and cover them with about 2” of water in a saucepan. Bring beans to a boil with 1/2 teaspoon kosher salt, bayleaf, smashed garlic clove, dried oregano, 1/4 teaspoon each of ground cumin and coriander, coconut oil and ground cayenne or other chile pepper to taste. Once beans come to boil, reduce heat to a rolling simmer and cover, leaving lid slightly cracked.
- Cook beans until they are tender. Start checking for doneness at 30 minutes, but they may take up to 1 hour to cook. If the water level gets to low, add more water as needed and bring back up to a boil as before.
- When beans are done cooking, remove the pot from heat and let beans sit in the cooking liquid until you are ready to use them. You can also cool beans to room temperature then refrigerate them in the cooking liquid up to 1 week ahead of time.
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- Place the sweet potatoes onto two baking sheets lined with parchment paper and bake for 45 minutes, or until the sides begin to crisp.
- Meanwhile, in a large pan over medium-low heat, stir together the black beans, kidney beans, sweet corn, onion, jalapeño (if using), cumin, chili powder, paprika, garlic powder, and onion powder. Cook for 20 minutes, then set aside.
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- Place your sweet potato rounds in a large bowl. Add the oil and spices and toss to evenly coat the sweet potatoes. Place the rounds on your baking sheets, making sure they are evenly spaced in one layer on each sheet. Bake for 15 minutes, then flip each piece and bake for another 10-15 minutes or until the rounds are slightly crispy and browned.
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