The cravings for nachos is very real! I “accidentally” created this recipe one day when our fridge was loaded with “nacho toppings” without the actual nachos. Since then, it’s a go-to meal when I am scouring for something decadent feeling yet veggie-packed. The best part is getting creative with the toppings – I often switch up the sauces and fresh herbs depending on what I have in the fridge. Shredded cheese, green onions, chipotle crema, guacamole…. you see where I am going with this!
The key to success with this recipe is making sure your sweet potatoes are extremely tender. If you are using large sweet potatoes, like I tend to, this could take a while. But relax, let the oven do the work for you. The only other component is the saucy black beans, which effortlessly come together in under 10 minutes.
These black beans, by the way, are delicious on everything from tacos, burrito bowls, or just simple rice and beans.
Black Bean Sweet Potato Nacho Boats
- 2 medium sweet potatoes
- 1 tbsp coconut oil
- 1 395 ml can of black beans
- 2 cloves garlic, thinly sliced
- 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp cayenne
- 1/4 cup vegetable broth, chicken broth, or water
- 2 tsp coconut oil
- fresh cilantro, green onions, feta cheese, pickled jalapenos, yogurt, chipotle crema, lime crema, sour cream
Roast the Sweet Potatoes
- Preheat the oven to 425 F. Prepare a parchment lined baking sheet. Wash sweet potatoes well. Cut off any dark/rough spots, and leave the rest of the skins intact. Halve the sweet potatoes, lengthwise.
- Add sweet potatoes to the baking sheet, and coat well with coconut oil. Season generously with salt and pepper. Roast potatoes for 40-60 minutes, until very tender. The skin should look shrivelled, and a fork will prick easily through the potatoes. The cook time will vary largely on the size of the potatoes. Larger potatoes can take quite a while to soften up.
Cook the Black Beans
- In a medium pot, heat coconut oil over medium heat. Add the garlic, smoked paprika and cayenne. Cook for 3-4 min, stirring often, until the spices are fragrant and the garlic is turning golden-brown.
- Add black beans (can liquid include) and broth/water. Season generously with salt and pepper. Bring to a simmer over medium high heat. Cook for 6-8 min over medium-low heat, until most of the liquid has evaporated and the beans are saucy and glossy! While they cook, I like to use a wooden spoon to smash some of the beans into a rougher texture.
- Plate the potatoes, skin side down. Generously spoon over hot black beans. Sprinkle with any or all of the suggested toppings. Dig in!
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