30 MINUTE SWEET POTATO REFRIED BEAN NACHOS
These 30 minute sweet potato refried bean nachos are made with homemade refried beans and nacho cheese sauce.
Provided by Joy Shull
Categories Main Dish
Time 30m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 600 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 370 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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
SWEET POTATO NACHOS
Everyone will love these easy veggie nachos. They're full of calcium and fibre and contain 3 of your 5-a-day, so make a great better-for-you film night snack
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Pierce the potatoes a few times and microwave for 10 mins or bake at 180C/160C fan/gas 4 for 40 mins.
- Heat (or increase) oven to 200C/180C fan/gas 6. Halve each potato and scoop out roughly half the flesh to save for another meal (you can mash and freeze it). Cut the potato skins in half lengthways, then season and rub with the oil. Line a roasting tin with baking parchment, arrange the potato skins in a single layer and bake for 15 mins until starting to crisp.
- Scatter over the beans, salsa and cheese and return to the oven for 10-15 mins until the cheese is bubbling. Chop the avocado and toss in the lime juice. Top the potato skins with the avocado mix, coriander and red onion.
Nutrition Facts : Calories 691 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 36 grams sugar, Fiber 21 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium
BEAN AND SWEET POTATO NACHOS
A good twist on traditional nachos, these come from Linda McCartneys World Of Vegetarian Cooking. In fact, I did not make the sweet potato part, but I did make the rest of the recipe, and really loved the tomato/bean sauce. Omitting the sweet potatoes decreases cooking time by approx 60 minutes. I used only one whole green pepper, since I had no red pepper. I also made a spicy avocado guacamole, (see notes at end of recipe), and whipped some sour cream to accompany this, we loved it. Hope you enjoy them too!
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 20
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
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
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
HEARTY BEAN NACHOS WITH SPICY SALSA
According to Dr. Adalberto Peña de los Santos, the director of the International Nacho Festival, in Piedras Negras, Mexico, there are three timeless nacho essentials: crispy corn tortilla chips, mounds of melted cheese and at least one chile. If you want to go big, here are some unofficial guidelines: Nacho toppings should be good enough to stand on their own, the nachos should be saucy (maybe even messy) and they should be so delicious together that you can't have just one bite. In this recipe, nachos take a vegetarian turn, with buttery pinto beans, tender carrots or sweet potatoes (or both), and a tomato-and-tomatillo salsa. Melty cheese, Mexican crema and chopped onion and cilantro take it over the top.
Provided by Pati Jinich
Categories burritos and nachos, crackers and chips, finger foods, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Prepare the salsa: Place the tomatoes, tomatillos, jalapeños, chiles de árbol and garlic in a medium saucepan. Cover with at least 6 cups water and bring to a simmer over medium-high. Reduce heat to medium and simmer until the tomatoes and tomatillos are cooked through and mushy, the jalapeños have softened and the chiles de árbol have plumped up, about 10 minutes.
- Using a slotted spoon, transfer the cooked vegetables to a blender, setting aside the cooking liquid. Add the cilantro, cumin and 3/4 teaspoon salt to the blender; purée until smooth.
- Prepare the vegetables: Bring the reserved vegetable cooking liquid back to a simmer over medium-high heat and season generously with salt. Once it comes to a boil, add the carrots or sweet potatoes, or both, and cook until tender, 7 to 8 minutes. Pour the cooked vegetables into a colander, discarding liquid, and set aside.
- Wipe the saucepan dry, then add 1 tablespoon oil and heat over medium. Once the oil is hot, pour in the salsa, partly cover it with the lid, and cook, stirring occasionally, until thickened and the color has deepened, 8 to 10 minutes. Set salsa aside.
- Prepare the beans: In a large skillet, heat 3 tablespoons oil over medium. Once hot, add the onion and celery, and cook, stirring occasionally, for 7 to 8 minutes, until completely softened. Raise the heat to high, add the cooked carrots and/or sweet potatoes, sprinkle with 1/2 teaspoon salt and cook, stirring a couple times, until beginning to brown, 5 to 7 minutes. Add the pinto beans and cook, stirring occasionally, until warmed, another 3 to 4 minutes. Season to taste with salt, then remove from the heat.
- Assemble the nachos: Set a rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet. Cover the chips with the bean mixture, ladle the salsa all over the top and cover with shredded cheese. Bake until cheese has completely melted, about 10 minutes.
- Spoon the crema over the top and garnish with reserved cilantro and chopped white onion. Serve hot!
BEAN AND SWEET POTATO TACOS
This hearty taco recipe features sweet potatoes, navy beans, corn and a spicy chipotle crème for a vibrant, healthy dinner from Ontario Bean Growers.
Provided by maryjjohnson34
Categories Mexican
Time 35m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- 1. In a large non-stick skillet over medium heat, add diced sweet potatoes and 1/4 cup water. Cook until tender, about 10 to 15 minutes. Add garlic and navy beans, cook 2 to 3 minutes until garlic is fragrant and beans are heated through. Add corn, paprika, cumin, chill powders and remaining water. Cook until water has evaporated, about 3 to 5 minutes.
- 2. To make the sauce, add yogurt, chipotle powder (more if you would like it spicier) and lime juice to a small bowl; stir until combined.
- 3. Serve sweet potato and bean filling on tortillas topped with avocado, chipotle sauce and cilantro.
Nutrition Facts : Calories 355.2, Fat 8.5, SaturatedFat 1.3, Sodium 249.1, Carbohydrate 62.7, Fiber 17.3, Sugar 3.4, Protein 12.2
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