Loaded Sweet Potato Nachos

Lesley Baradel
Loaded Sweet Potato Nachos
Loaded Sweet Potato Nachos

Loaded Sweet Potato Nachos

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Course Vegetarian & Vegan
Servings 4 servings
Calories 414 kcal


  • 3 large sweet potatoes, washed
  • 1 Tbsp extra-virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 1/2 cups reduced fat shredded cheddar cheese
  • 1 can no salt added black beans, drained and rinsed
  • 1/4 cup green onion, sliced
  • 1/4 cup chopped cilantro
  • 1 large avocado, diced
  • plain Greek yogurt optional
  • salsa optional


  • Preheat oven to 400 degrees F.
  • With a mandolin or sharp chef’s knife, slice the sweet potato into ¼” thick rounds. In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper. Place the seasoned sweet potato rounds in a single layer on a baking sheet pan. Use two sheet pans if needed. Bake for 20 minutes then flip over and bake for an additional 10 minutes or until crisp.
  • Remove the potatoes from the oven and top with the black beans and cheese. Put the pan back in the oven for an another 5 minutes or until cheese is melted.
  • Remove pan(s) from oven and carefully transfer nachos to a platter. Top with green onions, cilantro, Greek yogurt and salsa if desired. Serve immediately.



Calories: 414kcalCarbohydrates: 47gProtein: 21gFat: 17gSaturated Fat: 6gCholesterol: 24mgSodium: 480mgFiber: 12gSugar: 9g
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Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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