Sweet Potato Black Bean Nachos

While it’s common to eat three fairly large meals a day, to support adrenal health and fight adrenal fatigue, I actually recommend eating several small meals throughout the day. And that means regularly incorporating healthy snacks into your meal planning. That’s exactly where these plant-based Sweet Potato Black Bean Nachos come into play.

Featuring filling sweet potatoes, protein-packed beans, and a variety of health-promoting spices, these nachos will leave you feeling satisfied and energized until your next meal. In fact, the fiber in sweet potatoes have been shown to promote satiety in animal studies. Specifically, the soluble fiber, pectin, has been shown to help reduce food intake by promoting satiety hormones. [1] But that’s not all that these Sweet Potato Black Bean Nachos have to offer.

They also contain black beans and kidney beans. Interestingly, consumption of each of these beans has been linked to lower spikes in blood sugar. As a result, researchers have suggested that black beans and kidney beans both show promise in helping to manage type 2 diabetes. [2]

So, if you’re ready for a delicious yet guilt-free snack, you’re going to love this incredible recipe. Let’s get cooking and enjoy one of the best snacks you’ll ever have!

Sweet Potato Black Bean Nachos

Time: 1 hour, 10 minutes

Serves: 4 to 6

Ingredients

Nachos:

3 large sweet potatoes, cut into ⅛-inch slices or thinly sliced with a mandolin

1½ tablespoon avocado oil

2 teaspoons sea salt, plus more to taste

1 can (13.5 ounces) black beans, drained and rinsed

1 can (13.5 ounces) kidney beans, drained and rinsed

1 can (13.5 ounces) sweet corn, drained and rinsed

½ white onion, finely diced

1 jalapeño (optional)

1-2 teaspoons cumin

1-2 teaspoons chili powder

1-2 teaspoons smoked paprika

1-2 teaspoons garlic powder

1-2 teaspoons onion powder

4-5 sweet peppers, sliced

10-15 cherry tomatoes, sliced

Additional toppings:

Salsa

Sliced avocado 

Sprouts

Cilantro

Lime juice

Avocado sauce

Directions

1. Preheat the oven to 325 degrees F. 

2. In a large bowl, toss together the sweet potatoes, avocado oil, and sea salt. 

3. Place the sweet potatoes onto two baking sheets lined with parchment paper and bake for 45 minutes, or until the sides begin to crisp.

4. Meanwhile, in a large pan over medium-low heat, stir together the black beans, kidney beans, sweet corn, onion, jalapeño (if using), cumin, chili powder, paprika, garlic powder, and onion powder. Cook for 20 minutes, then set aside.

5. Turn the oven temperature to 425 degrees F. Remove the sweet potatoes and condense them to one sheet pan. Add the bean mixture, sweet peppers, and cherry tomatoes. Bake for 10-15 minutes.

6. Remove from the oven, top with additional toppings, and serve.

Sweet Potato Black Bean Nachos

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Total Time 1 hr 10 mins

Ingredients

  

• 3 large sweet potatoes, cut into ⅛-inch slices or thinly sliced with a mandolin
• 1 1/2 tbsp avocado oil
• 2 tsp sea salt, plus more to taste
• 1 can (13.5 ounces) black beans, drained and rinsed
• 1 can (13.5 ounces) kidney beans, drained and rinsed
• 1 can (13.5 ounces) sweet corn, drained and rinsed
• 1/2 white onion, finely diced
• 1 jalapeño (optional)
• 1-2 tsp cumin
• 1-2 tsp chili powder
• 1-2 tsp smoked paprika
• 1-2 tsp garlic powder
• 1-2 tsp onion powder
• 4-5 sweet peppers, sliced
• 10-15 cherry tomatoes, sliced

Additional Toppings:

• Salsa
• Sliced avocado 
• Sprouts
• Cilantro
• Lime juice
• Avocado sauce

Instructions

 

• Preheat the oven to 325 degrees F. 
• In a large bowl, toss together the sweet potatoes, avocado oil, and sea salt. 
• Place the sweet potatoes onto two baking sheets lined with parchment paper and bake for 45 minutes, or until the sides begin to crisp.
• Meanwhile, in a large pan over medium-low heat, stir together the black beans, kidney beans, sweet corn, onion, jalapeño (if using), cumin, chili powder, paprika, garlic powder, and onion powder. Cook for 20 minutes, then set aside.
• Turn the oven temperature to 425 degrees F. Remove the sweet potatoes and condense them to one sheet pan. Add the bean mixture, sweet peppers, and cherry tomatoes. Bake for 10-15 minutes.
• Remove from the oven, top with additional toppings, and serve.