Grilled Sweet Potato Black Bean Nachos
This veggie-centric dish features grilled sweet potato chips that are topped with beans, cheese, and all the best Mexican flavors.
Serves 4
Sweet potatoes:
- 4 sweet potatoes, sliced and cut into triangles
- 2 tbsp. olive oil
- 1 tsp. salt
- ½ tsp. pepper
- 1 tsp. cumin
- ½ tsp. chipotle chili powder
- ½ tsp. garlic powder
Toppings:
- 1 c. canned black beans, drained and rinsed
- 1 c. cheddar and Monterey Jack cheese, shredded
- ½ c. tomatoes, diced
- ¼ c. red onion, peeled and diced
- 1 jalapeño, sliced
- ¼ c. cilantro, chopped
- Sour cream
- Guacamole
- Hot sauce
Print Recipe
Instructions:
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Preheat the grill to medium-high heat.
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Season the sweet potato triangles with the oil, salt, pepper, cumin, chili powder, and garlic powder.
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Grill for 2–3 minutes, turning frequently, or until slightly charred and cooked. Remove from the grill, and evenly spread on a grill-safe baking sheet.
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Top the sweet potatoes with the black beans and cheese, place the sheet on the grill, and close the lid. Cook for 3–4 minutes or until the cheese has melted. (You can also bake in a 400°F oven.)
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Top the nachos with the tomato, onion, jalapeño, and cilantro, and serve with the sour cream, guacamole, and hot sauce.
