Name: Sweet Potato and Black Bean Nachos with Green Chile Salsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-inspired
Ingredients: 3-4 medium sweet potatoes, cut into wedges; 1 small head cauliflower, cut into florets; 1 ounce can black beans, drained and rinsed (14 ounces total, divided); Guacamole, for serving; Plain Greek yogurt, for serving; Fresh cilantro, for serving; Green onions, for serving; Queso fresco, for serving; 2 tablespoons olive oil; 2 tablespoons Old El Paso Taco Seasoning (preferably Hot & Spicy); 1 1/2 to 2 cups sharp cheddar cheese, shredded (or a mix of cheddar and pepper jack); 8 tomatillos; 1 jalapeño; 2 cloves garlic; 1 ounce can Old El Paso Chopped Green Chilies (4 ounces); 1/2 cup fresh cilantro; Juice of 1 lime; 1-2 teaspoons salt, to taste

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If you are looking for a vibrant twist on a classic favorite, the Sweet Potato and Black Bean Nachos with Green Chile Salsa Recipe will quickly become your go-to crowd-pleaser. This dish combines the natural sweetness of roasted sweet potato wedges, the earthiness of black beans, and the irresistible melty sharp cheddar, all topped with a zesty, house-made green chile salsa that adds just the right amount of kick. It’s a colorful, hearty, and deeply satisfying plate that proves nachos can be both comforting and delightfully fresh at the same time.

Ingredients You’ll Need

The image shows thick sweet potato wedges arranged closely on a baking tray with a slightly worn metallic surface underneath, each wedge coated in a shiny layer of oil and spices giving them a rich orange color with some darker brown edges. The potatoes are cut into long, uneven strips with a firm texture visible on the sides and some small specks of seasoning scattered on and around them. The warm tones of the sweet potatoes and the oily shine make them look cooked and ready to eat. Photo taken with an iphone --ar 4:5 --v 7

With just a handful of simple, wholesome ingredients, this recipe comes together effortlessly. Every element plays a key role, whether it’s adding depth of flavor, texture, or that eye-catching burst of color.

Sweet potatoes: Their natural sweetness and firm texture hold up beautifully when roasted into wedges.
Cauliflower florets: Adds a subtle bite and makes this dish a little more veggie-packed without overpowering the flavors.
Olive oil: Essential for roasting to achieve that perfect crisp on the veggies.
Old El Paso Hot & Spicy Taco Seasoning: This seasoning blends smoky, spicy, and savory notes that elevate the veggies fantastically.
Black beans: Rinsed and drained, they add protein and a creamy texture that complements the crisp veggies perfectly.
Sharp cheddar cheese (or cheddar and pepper jack mix): Melts beautifully, providing that gooey, cheesy goodness we all crave on nachos.
Guacamole and plain Greek yogurt: For serving, these add creaminess and freshness that balance the spices.
Fresh cilantro, green onions, and queso fresco: Perfect garnishes for vibrancy, herbaceous notes, and a touch of tangy saltiness.
Tomatillos, jalapeño, garlic: The stars of the green chile salsa, imparting a smoky, bright, and mildly spicy contrast.
Old El Paso Chopped Green Chilies: An easy shortcut to boost green chile flavor in the salsa.
Lime juice: Adds acidity that lifts all the flavors and ties everything together.
Salt: To finish and enhance every layer of flavor perfectly.

How to Make Sweet Potato and Black Bean Nachos with Green Chile Salsa Recipe

Step 1: Roast the Sweet Potatoes and Cauliflower

Preheat your oven to 425 degrees Fahrenheit. Toss sweet potato wedges and cauliflower florets with olive oil and Old El Paso Hot & Spicy Taco Seasoning, making sure every piece gets a lovely coating. Spread them out on baking sheets in an even layer. Roast for 15 to 20 minutes, then flip each piece and continue roasting for another 15 to 20 minutes. You’ll want the sweet potatoes tender on the inside with crispy edges—this is the foundation of your nachos’ irresistible texture.

Step 2: Assemble the Nachos for Baking

Once vegetables come out of the oven, sprinkle the black beans over them, reserving about half a cup for later. Next, spread your shredded sharp cheddar (or cheddar and pepper jack mix) evenly over the top. Return the pan to the oven for 5 to 10 minutes until the cheese bubbles and melts into gooey perfection. This is where your nachos really start to sing.

Step 3: Make the Green Chile Salsa

While the cheese melts, preheat the broiler. Place tomatillos, jalapeño, and garlic cloves on a sheet pan and broil until they get nicely charred, about 5 minutes. Let cool slightly, then peel the skins off the tomatillos and garlic—discard the skins. Halve the jalapeño, removing seeds if you want to tone down the heat or leaving some for a wild kick. Blend these ingredients with Old El Paso Chopped Green Chilies, fresh cilantro, lime juice, and salt until smooth. The salsa should be vibrant and fresh with a smoky undertone. Chill it in the fridge for an hour to let the flavors meld beautifully.

Step 4: Final Assembly and Serving

Before digging in, top your nachos with the remaining black beans, dollops of guacamole, scoops of green chile salsa, fresh cilantro, green onions, and a swirl or two of plain Greek yogurt. These toppings add multiple layers of flavor, freshness, and creaminess that make every bite unforgettable.

How to Serve Sweet Potato and Black Bean Nachos with Green Chile Salsa Recipe

The dish is served in a white bowl with a black rim, placed on a white marbled surface. It has several layers starting with roasted sweet potato wedges at the bottom, showing a deep orange color with charred edges. On top of these are melted yellow and white cheese layers, blending softly with the sweet potatoes. Over the cheese, there are black beans scattered evenly, adding dark spots around the dish. Roasted cauliflower florets with a golden brown tint are spread throughout, along with dollops of chunky green guacamole that brings a fresh texture. The dish is garnished with crumbled white cheese, fresh green chopped scallions, cilantro leaves, and slices of bright green lime brightening the top. Small touches of green salsa add a wet shine across the layers, making this dish rich and colorful. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes like cilantro, green onions, and crumbled queso fresco not only add color but also provide refreshing herbal brightness and a tangy salty punch that balance the rich roasted veggies and melty cheese. A spoonful of creamy guacamole and plain Greek yogurt creates a cooling contrast against the salsa’s gentle heat, elevating the dish to a glorious harmony of flavors.

Side Dishes

Pair these nachos with a crisp, green salad tossed in a lime vinaigrette for a fresh counterpoint or serve alongside Mexican rice to round out the meal. If you want to keep it snacky and light, a bowl of simple tortilla chips with extra salsa works well for dipping and munching as you enjoy the main event.

Creative Ways to Present

Try layering the ingredients in individual small cast iron skillets for a rustic presentation that also keeps your nachos warm longer. Or serve it on a big wooden board for a family-style feast where everyone can gather ’round. Adding colorful bowls of the toppings and salsa scattered around lets guests customize every bite exactly how they like it, making it perfect for casual get-togethers.

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Potato and Black Bean Nachos with Green Chile Salsa Recipe store well in an airtight container in the refrigerator for up to 3 days. Keep the salsa separate if you want to preserve its fresh brightness and prevent sogginess. When ready to enjoy again, simply reheat gently in the oven or microwave.

Freezing

You can freeze the roasted sweet potatoes and cauliflower components, as well as the black beans, but avoid freezing assembled nachos with melted cheese and salsa because texture will suffer. Store individual components in freezer-safe containers or bags for up to one month, then thaw overnight in the fridge before reheating and assembling.

Reheating

The oven is your best friend when reheating these nachos. Place leftover components in a single layer on a baking sheet and warm at 350 degrees Fahrenheit until heated through and veggies regain some crispness, about 10-15 minutes. Add fresh cheese or toppings after reheating for that just-made feeling.

FAQs

Can I make this recipe vegan?

Absolutely! Swap out the sharp cheddar cheese for your favorite vegan cheese alternative, and replace Greek yogurt with a plant-based yogurt or creamy cashew sour cream. The rest of the recipe is naturally vegan-friendly and just as delicious.

How spicy is the Green Chile Salsa?

It has a mild to moderate heat level. If you prefer it milder, remove all the seeds from the jalapeño; if you like it hotter, leave some or add an extra jalapeño. The charred tomatillos balance the heat with a tangy, smoky flavor.

Can I use regular potatoes instead of sweet potatoes?

You can, but sweet potatoes add a natural sweetness and creaminess that pair especially well with the spices and salsa. Regular potatoes will be less sweet and may require a slightly longer roasting time to get tender and crisp.

What’s the best way to reheat leftovers without sogginess?

Reheat the leftover components separately on a baking sheet in the oven at 350°F to keep the sweet potatoes crispy. Avoid microwaving assembled nachos, as this can make them soggy and rubbery.

Can I prepare the green chile salsa in advance?

Yes! The Green Chile Salsa actually tastes better after resting in the fridge for at least an hour to let the flavors meld. You can make it a day ahead to save time when assembling your nachos.

Final Thoughts

This Sweet Potato and Black Bean Nachos with Green Chile Salsa Recipe has everything you want in a satisfying snack or meal: complex flavors, beautiful textures, and vibrant colors that make every bite memorable. Whether for a cozy night in or sharing with friends, you’ll love how easy it is to prepare and how incredibly delicious it tastes. Don’t wait to give this recipe a try—your taste buds will thank you!