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Sweet potato black bean nachos - Dr. Pingel

Sweet Potato Black Bean Nachos

Total Time 1 hr 10 mins


  • 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:


  • 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.