Vegan Sweet Potato Nachos (Printable)

Crispy sweet potato rounds meet black beans, fresh vegetables, and creamy cashew queso for a flavorful Tex-Mex dish.

# What You'll Need:

→ Sweet Potato Base

01 - 2 large sweet potatoes, scrubbed and sliced into 1/4-inch rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Black Beans

07 - 1 can (15 ounces) black beans, drained and rinsed
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon garlic powder
11 - Pinch of salt

→ Cashew Queso

12 - 1 cup raw cashews, soaked in hot water for 20 minutes then drained
13 - 1/2 cup water
14 - 2 tablespoons nutritional yeast
15 - 2 tablespoons lemon juice
16 - 1 tablespoon olive oil
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon turmeric, optional for color
21 - 1/4 teaspoon smoked paprika

→ Toppings

22 - 1 small avocado, diced
23 - 1/2 cup cherry tomatoes, quartered
24 - 1/4 cup red onion, finely diced
25 - 1/4 cup fresh cilantro, chopped
26 - 1 jalapeño, thinly sliced, optional
27 - Lime wedges for serving

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, cumin, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
03 - Bake the sweet potatoes for 25 to 30 minutes, flipping halfway through, until golden and crisp around the edges.
04 - While the sweet potatoes bake, combine the black beans, cumin, chili powder, garlic powder, and salt in a small saucepan. Warm over medium heat for 5 to 7 minutes, stirring occasionally.
05 - Blend soaked cashews, water, nutritional yeast, lemon juice, olive oil, garlic powder, onion powder, salt, turmeric if using, and smoked paprika in a high-speed blender until completely smooth and creamy. Add more water for a thinner consistency if desired.
06 - Arrange baked sweet potato rounds on a platter. Top evenly with warm black beans, drizzle generously with cashew queso, and add avocado, cherry tomatoes, red onion, cilantro, and jalapeño.
07 - Serve immediately with lime wedges.

# Expert Tips:

01 -
  • They're completely vegan and gluten-free, so everyone at your table can actually enjoy them without compromise.
  • The whole thing comes together in under an hour, making it perfect for when you want something special without spending your entire afternoon in the kitchen.
02 -
  • If you don't soak your cashews in hot water before blending, your blender will sound like it's dying and the sauce won't get creamy no matter how long you blend.
  • The sweet potatoes must be sliced thin, like 1/4 inch, or they'll still be mushy inside when the edges start to burn.
03 -
  • Flip those sweet potatoes halfway through baking or you'll end up with one side burnt and the other side still chewy.
  • Taste your black beans as they warm and adjust the spices because every brand seasons differently and you want yours to be bold.
Return