Sweet Potato and Black Bean Nachos with Green Chile Salsa Recipe
This Sweet Potato and Black Bean Nachos recipe combines roasted sweet potato wedges and cauliflower florets seasoned with spicy taco seasoning, topped with black beans and melted sharp cheddar cheese. It’s finished with a zesty homemade Green Chile Salsa, creamy guacamole, fresh cilantro, green onions, and Greek yogurt for a satisfying, flavorful vegetarian meal perfect for gatherings or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Vegetables and Toppings
- 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
Seasonings and Oils
- 2 tablespoons olive oil
- 2 tablespoons Old El Paso Taco Seasoning (preferably Hot & Spicy)
Cheese
- 1 1/2 to 2 cups sharp cheddar cheese, shredded (or a mix of cheddar and pepper jack)
Green Chile Salsa
- 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
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the vegetables.
- Prep and Season Vegetables: In a large bowl, combine the sweet potato wedges and cauliflower florets. Drizzle them with olive oil, sprinkle the taco seasoning evenly, and toss gently with your hands or two spatulas to coat all pieces thoroughly.
- Roast Vegetables: Spread the seasoned sweet potatoes and cauliflower in a single even layer on one or two baking sheets. Roast in the oven for 15-20 minutes, then flip the vegetables to ensure even cooking and roast for an additional 15-20 minutes until sweet potatoes are tender yet crisp.
- Add Black Beans and Cheese: Remove the baking sheets from the oven and sprinkle the black beans evenly over the roasted vegetables, reserving 1/2 cup for later use. Then evenly layer the shredded cheese on top.
- Melt Cheese: Return the baking sheet(s) to the oven and bake for another 5-10 minutes or until the cheese has melted completely and is bubbly.
- Prepare Green Chile Salsa – Broil Vegetables: Preheat your broiler to high. Arrange tomatillos, jalapeño, and garlic (with skins on) on a sheet pan. Broil for approximately 5 minutes until they are charred on all sides. Remove and cool sufficiently to handle.
- Make Salsa: Peel skins off the tomatillos and garlic and discard the skins. Halve the jalapeño and remove seeds for less heat or leave in some for extra spice. Add tomatillos, garlic, jalapeño, chopped green chilies, cilantro, lime juice, and 1 teaspoon salt into a blender. Blend until smooth and well combined. Refrigerate for one hour to allow flavors to meld. Adjust salt to taste before serving.
- Assemble and Serve: Top the cheesy roasted vegetables with the reserved black beans, spoon over the Green Chile Salsa, and garnish with guacamole, fresh cilantro, green onions, and dollops of Greek yogurt. Serve immediately and enjoy your vibrant nachos!
Notes
- For added heat, leave some seeds in the jalapeño when preparing the salsa.
- To make this recipe vegan, substitute the cheese with a plant-based cheese and use a vegan sour cream alternative.
- You can prepare the Green Chile Salsa in advance and refrigerate to intensify the flavors.
- Use fresh, high-quality taco seasoning for the best taste and adjust spiciness according to preference.
- If preferred, substitute cauliflower with another vegetable such as bell peppers or zucchini for variation.
