Bean And Sweet Potato Nachos Recipes

BLACK BEAN SWEET POTATO NACHOS

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.

30 MINUTE SWEET POTATO REFRIED BEAN NACHOS

Steps:

• Preheat oven to 450 degrees
• Chop sweet potato into small chunks and toss with cumin, salt, garlic powder, and olive oil
• Spread sweet potatoes in a single layer on a baking sheet
• Bake at 450 for 10 minutes, then flip and roast another 10 minutes (checking every 5 minutes to make sure they do not burn.) - See Notes section
• While sweet potatoes are cooking, make one batch of 5 Minute Refried Beans and set aside
• Next, heat a sauce pan on medium heat and make one batch of 5 Minute Nacho Cheese Sauce
• Whisk until thick and creamy (around 5 minutes or less)
• Once sweet potatoes are done cooking it's time to assemble it all!
• Spread a single layer of corn chips on a large baking sheet
• Spread out sweet potatoes
• Pour refried beans over evenly
• Pour cheese sauce over and top with chopped cilantro
• Serve and enjoy!

BEAN AND SWEET POTATO NACHOS

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!

LOADED BLACK BEAN SWEET POTATO NACHOS

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!

BLACK BEAN POTATO NACHOS

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.

BEAN AND SWEET POTATO BURRITOS

Steps:

• Heat oven to 400°F. Line cookie sheet or shallow baking pan with foil.
• In large bowl, toss cubed sweet potatoes with 1 tablespoon oil, the salt, cumin and chili powder. Spread on cookie sheet. Roast 40 to 50 minutes or until lightly browned and caramelized.
• Meanwhile, in 10-inch skillet, heat 1 teaspoon oil over medium heat. Add onion and garlic; cook 5 to 10 minutes or until onion is soft and translucent. Stir in refried beans, red pepper, mustard and soy sauce. Cook and stir over medium heat until thoroughly heated. Remove from heat; set aside.
• Heat tortillas as directed on package. Spread 2 to 3 tablespoons refried beans over each warm tortilla. Top each with about 2 tablespoons sweet potato chunks; sprinkle with cheese. Wrap tortilla around filling. If to be eaten within a week, place burritos in sealed container; refrigerate. To store for a longer period of time, wrap each burrito in plastic wrap and place in freezer container with tight-fitting lid; place in freezer.
• To heat 1 frozen burrito, remove plastic wrap. Microwave on High 1 minute. Cut burrito in half; microwave 30 seconds longer or until center is warm.