Sweet Potato and Black Bean Nachos

Name: Sweet Potato and Black Bean Nachos
Cook time: 25 min
Yield: 12 servings
Cuisine: mexican
Ingredients: 450 g sweet potato peeled and cut into 1.5 cm cubes; 15 ml olive oil; 4 g chili powder; 2 g ground cumin; 2 g smoked paprika; 3 g kosher salt divided; 1 g black pepper; 425 g black beans drained and rinsed; 15 ml olive oil; 3 g kosher salt divided; 340 g tortilla chips plain, sturdy chips; 200 g shredded cheddar cheese or Monterey Jack; 120 g plain Greek yogurt; 1 piece lime zested and juiced; 240 g salsa drained if very loose; 15 g cilantro leaves and tender stems, chopped

Sheet-pan nachos built from a single layer of chips, roasted sweet potatoes, seasoned black beans, and cheese, then finished with salsa, yogurt, cilantro, and lime. The chips stay crisp at the edges while the center gets soft and melty.

By Julienne

Cook time: 25 minutes

Servings: 12

Ingredients

450 g sweet potato peeled and cut into 1.5 cm cubes
15 ml olive oil
4 g chili powder
2 g ground cumin
2 g smoked paprika
3 g kosher salt divided
1 g black pepper
425 g black beans drained and rinsed
15 ml olive oil
3 g kosher salt divided
340 g tortilla chips plain, sturdy chips
200 g shredded cheddar cheese or Monterey Jack
120 g plain Greek yogurt
1 piece lime zested and juiced
240 g salsa drained if very loose
15 g cilantro leaves and tender stems, chopped

Instructions

Heat the oven to 220°C. Line a large rimmed baking sheet with parchment paper. The oven is fully preheated and the pan is lined.
Toss the sweet potato cubes with 15 ml olive oil, chili powder, cumin, smoked paprika, 3 g salt, and the black pepper. Spread them on the baking sheet in a single layer and roast for 15 minutes. The sweet potatoes are starting to brown at the edges and are nearly tender.
While the sweet potatoes roast, mix the black beans with the remaining 15 ml olive oil and the remaining 3 g salt in a bowl. The beans are evenly coated and seasoned.
Remove the pan from the oven. Scatter the tortilla chips over the hot pan, then spoon the seasoned black beans and roasted sweet potatoes evenly over the chips. Top with the cheese. The toppings are distributed in an even layer without burying all the chips.
Bake for 8 to 10 minutes, until the cheese is melted and the chips at the edges are just turning golden. Do not overbake or the chips will lose their crunch. The cheese is melted and bubbling in spots, with crisp edges visible.
Stir the yogurt with the lime juice and lime zest in a small bowl. Spoon the salsa over the nachos, then drizzle with the yogurt mixture and finish with cilantro. The nachos are hot, glossy with cheese, and topped with fresh salsa and herbs.