Description
A quick, 20-minute weeknight dinner featuring roasted sweet potatoes, black beans, and melted cheddar cheese on sturdy tortilla chips, all cooked on a single sheet pan for easy cleanup.
Ingredients
Scale
- 3 medium sweet potatoes (about 1.5 lbs / 700g), peeled and cut into ½-inch cubes
- 1 large bag sturdy tortilla chips (about 10 oz)
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 2 cups (200g) shredded sharp cheddar cheese (or mix with Monterey Jack)
- 1 medium red onion, finely diced
- 4 stalks green onions, sliced thin
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt to taste
- Optional: Sour cream, jalapeños, cilantro, avocado, salsa
Instructions
- Preheat oven to 400°F (200°C). Line a large half-sheet pan with parchment paper or foil.
- Toss sweet potato cubes with olive oil, cumin, and a pinch of salt. Spread in a single layer on the pan.
- Roast sweet potatoes for 10 minutes until partially cooked.
- Remove pan from oven. Spread tortilla chips over the sweet potatoes in a single layer.
- Scatter black beans evenly over the chips, then sprinkle generously with shredded cheese and diced red onion.
- Switch oven to broil. Broil for 2-4 minutes, watching closely, until cheese is melted and bubbly and chip edges are browning.
- Remove from oven and immediately sprinkle with sliced green onions.
- Serve immediately with sour cream and salsa on the side.
Notes
Use sturdy, thick-cut tortilla chips to prevent sogginess. Shred your own cheese for better melting. Store sweet potato mixture and chips separately in the fridge for up to 3 days; reassemble and broil to serve leftovers. Do not freeze.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 6
- Protein: 12
Keywords: sweet potato nachos, sheet pan dinner, easy weeknight meals, family dinner, vegetarian nachos, quick recipes, comfort food