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Sweet Potato & Black Bean Nachos

Sweet Potato  Black Bean Nachos
  • Prep
    Prep. time 10 minutes
  • Total
    Cooking time 30-45 minutes
  • Serving
    Pre-heat 190 °C | Serves 1-2

Sweet Potato & Black Bean Nachos

Let's get cooking

Another Mexican vegan marvel, these sweet potato nachos are heavenly. Light, crispy and healthy, they can be enjoyed as a snack, a starter or a light main and are masterfully coupled with our dairy free Mozzarella slices here.


  • 1 large sweet potato
  • 1 teaspoon oil
  • Salt and black pepper
  • ½ can black beans, drained
  • 1 small green pepper, sliced
  • 10 cherry tomatoes, halved
  • 4 slices Bute Island Mozzarella Slices, cut in half
  • ½ large avocado, cut into cubes and tossed in juice ½ lime
  • Spring onions, chopped
  • 1 red chilli, sliced


  1. Preheat the oven to 190 degrees C. Drizzle the oil in a baking tin.
  2. Slice the sweet potato (not too thin or thick) and arrange in one layer on the baking tray. Sprinkle over the salt and pepper, toss to coat then roast for about 20-30 minutes.
  3. Once the sweet potato slices are cooked, transfer to a smaller dish and arrange on the bottom. Layer up the black beans, green pepper, cherry tomatoes and cheese.
  4. Bake for a further 10-15 minutes to let the cheese melt.
  5. Remove from the oven and scatter over the lime-marinated avocado, spring onions and chilli. Transfer to one large plate or two smaller ones and dig in!

You will need