Black Bean and Sweet Potato Vegetarian Nachos

September 15, 2020

vegetarian sheet pan nachos with black beans, cotija cheese, sweet potato, cilantro, avocado, and tomoatoes


Nachos on a sheet pan has become one of our favorite family dinners. First, it’s quick: from start to finish, you can have dinner on the table in just 30 minutes. Second, it’s easy: there are literally three steps, and you can mix or match any toppings that your heart desires. Chop and prep any items, mix with some seasoning (I love Trader Joe’s Chile Lime, or Tajin which can be found at most grocery stores) or just layer on the pan and let it cook. Perfect for any worn out evening, last minute dinner plan for the family, or an afternoon snack.

Another reason why I just love this nacho recipe is that it’s so packed with healthy vegetables alongside some tasty protein and healthy grains, you won’t even miss the meat. This Vegetarian Black Bean and Sweet Potato Pan Nacho Recipe is made with a lot of things I think most people already have on hand in the kitchen, but feel free to add any additional leftover chicken (if you must! But give it a try without the meat, first. Trust me!) or other fiesta-loving crunchy vegetables to spruce it up. But, honestly, you probably won’t need the sprucing! The simplicity of this recipe is what makes it such an easy, delicious, and awesome go-to recipe.


After preheating the oven to 350°F and lining a sheet pan with either foil or parchment paper, you’ll want to chop up the sweet potatoes, scallions, and grape tomatoes. Toss the sweet potatoes and some black beans with some vegetable oil, a teaspoon of chili lime seasoning, and juice from ½ a lime. Layer your sheet pan with salty, crunchy tortilla chips, followed by the sweet potato mixture, then the chopped tomatoes, sliced scallions, and finally a healthy dose of shredded Mexican cheese. Bake until the potatoes are soft and the cheese is melted, usually about 20 minutes. 


These nachos are excellent when topped with some fresh sliced avocado, cotija cheese (Feta is a great alternative if you can’t find Cotija), chopped cilantro, salsa, sour cream, lime wedges, and even Pickled Onions. The beauty of nachos is that you can always get creative with what you add: extra cheese? Sliced jalapenos? What do YOU like to add to spice up your nachos?! 

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Black Bean and Sweet Potato Pan Nachos

  • Author: kelsey nixon
  • Yield: 6 servings 1x


  • 2 cups sweet potatoes, peeled and diced into ½ inch pieces
  • 1 (15 oz. can) black beans, rinsed and drained
  • 1 tablespoon canola oil
  • 1 teaspoon chile lime seasoning•
  • Juice of ½ lime
  • 1 (13 oz. bag) tortilla chips
  • 3 scallions, chopped
  • 1 cup grape tomatoes, halved
  • 2 cups shredded Mexican cheese blend
  • ¼ cup cotija cheese, crumbled
  • 1 avocado, diced
  • ¼ cup cilantro leaves, stems removed
  • Salsa, sour cream, lime wedges, and pickled onions, for serving (if desired)


Preheat oven to 350ºF. Line a sheet pan with aluminum foil or parchment paper.

In a mixing bowl toss to combine. diced sweet potatoes, black beans, oil, seasoning, and lime juice.

Evenly spread the tortilla chips on the sheet pan in a single layer. Top with the sweet potato mixture, scallions, tomatoes, and cheese. Bake until the sweet potatoes are soft and the cheese is fully melted, about 20 minutes.

Remove from the oven and scatter the cotija, avocado, and cilantro. Serve with the salsa, sour cream, lime, and pickled onions on the side.

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