Sweet Potato + Black Bean Nachos
6 People
206 Cals
Sweet Potato + Black Bean Nachos
6 People
206 Cals
About the recipe
These sweet potato and black bean nachos are everything you want in a feel-good dinner — hearty, comforting and packed with goodness. Roasted sweet potato are naturally sweet, fibre-rich base, while protein-packed black beans keep you full and satisfied. Finished with creamy avocado, fresh tomato and a dollop of natural yoghurt, this is comfort food made better for you.High in fibre, high in plant-based protein and budget-friendly, this recipe is perfect for busy weeknights, relaxed family dinners or an easy share-plate everyone will love. No ultra-processed ingredients, just simple wholefoods that nourish your body and taste purely delicious 🍃Wholesome, satisfying and proof that healthy food can still feel like a treat.
Nutrition Per Serving
206
Calories
6g
Fat
1g
Saturates
11g
Sugars
117mg
Salt
8g
Protein
33g
Carbs
8g
Fibre
Ingredients
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- 2 sweet potatoes thinly sliced with the skin
- extra virgin olive oil for cooking
- 1 red onion finely diced
- 1 stick celery finely chopped
- 1 clove garlic sliced
- 1 red capsicum finely diced
- 1 teaspoon ground cumin powder
- 1/2 teaspoon smoked paprika
- 400 g chopped peeled tomatoes
- 2 tablespoons tomato paste
- 250 ml water
- 1 x 400 g 14 oz canned black beans, rinsed
- 100 g sweetcorn kernels
- splash of green tabasco
- 1 bunch coriander chopped
- sea salt to taste
- 2 limes
- 125 g cherry tomatoes halved
- 1 avocado
- 2 spring onions to scatter
- 250 ml Greek yoghurt
- 1 red onion, sliced
Method
- PREHEAT your oven to 200°C fan forced.
- ARRANGE sliced sweet potato onto a lined baking tray and drizzle with olive oil and a pinch of salt. Roast for 30 minutes or until golden.
- SAUTÉ onion, capsicum and celery for 1 minute with a splash of olive oil then add the cumin, smoked paprika, tinned tomatoes, tomato paste and water.
- ADD the black beans, corn, a generous splash of tabasco a little coriander and season with a pinch of salt and pepper.
- COOK for 15–20 minutes until the sauce is flavoursome and delicious.
- ARRANGE the roasted sweet potato over the top and sides of the nacho sauce, along with the cherry tomato, avocado and a scattering of spring onion.
- SERVE with yoghurt, sliced red onion and fresh limes on the side and enjoy.
High in fibre, protein and low in saturated fat to support gut health, digestion and long-lasting energy. Blood-sugar friendly thanks to slow-release carbohydrates and healthy fats from avocado.
Swap the black beans for tofu or pan-fried tempeh. Add a sprinkle of feta or goat’s cheese for a salty, creamy finish.
Serve over good-quality corn nacho chips if you’re cooking for a crowd or want a more traditional nachos feel.
Leftovers make a great next-day lunch bowl with greens or wrapped in a soft tortilla.
