Gluten Free and Savory Sweet Potato Nachos

If you don’t like sweet potatoes, like my husband, then this recipe is for you! I made this and didn’t tell him there were sweet potatoes in it until he was halfway through it. He loves it! If you love sweet potatoes, then this recipe is definitely for you. These Gluten Free and Savory Sweet Potato Nachos are a household favorite. They are grain free, vegetarian, paleo and can be made dairy free or vegan, are full of flavor and healthy. It checks all of the boxes! I have a printable recipe below for you to take the store with you.

I first tried this dish in a recipe when I had a Sun Basket membership for a few months. They call this dish Sweet Potato Black Bean Chili Cheese Fries. While chili powder is used in this dish, it tastes and more like a Mexican dish with the recipe changes I made. Feel free to check out the original recipe HERE.

To make this dish more to my family’s personal taste, I added a lot of cilantro and avocado. I also serve it with corn chips. It is very easy to adjust to your tastes and hard to mess it up!

Print Recipe

Gluten Free and Savory Sweet Potato Nachos

Course: Main Course

Cuisine: Mexican

Keyword: gluten-free, grain-free, Healthy, paleo

Servings: 4 people

Equipment

• Sheet Pan
• large oven safe dish or skillet
• large saucepan
• vegetable peeler
• colander

Ingredients

• 3 sweet potatoes Peeled, quartered lengthwise, cut 1/2 wide wedges
• 6 cloves garlic diced (3 teaspoons)
• 2 cans cooked black beans
• 3/4 cup onion diced
• 3/4 cup carrots diced
• 3/4 cup celery diced
• 2 cups diced tomatoes canned works great
• 6 green onions chopped
• 1 avocado
• olive oil
• 1 bunch cilantro
• salt & pepper
• adobo (optional)
• 2 tbsps chili powder mix (chili powder, coriander, cumin, garlic powder)
• 2 cups shredded Mexican blend cheese

Instructions

• Heat oven to 450 degrees.
• Peel, chop sweet potatoes.
• Toss sweet potatoes in a few tablespoons of olive oil. Add salt & pepper to taste.
• Spread in an even layer on sheet pan, bake 20-25 minutes until tender and light brown. You can flip halfway through as recommend. (I do not).
• Pour black beans into colander, rinse and let sit to drain.
• In sauce pan, use medium-high heat to heat 2 tablespoons of olive oil. Add diced carrots, celery and onion with salt and pepper to taste. Stir occasionally until starting to soften 5-8 minutes.
• Stir in the garlic, chili spice blend and adobo (optional to make it spicy). Cook approximately 1-2 minutes. I typically add little water too because mine starts to get really dry.
• Add in black beans, diced tomatoes and 1/3 cup of water. (cut back water if you already added some) Bring to a boil.
• Reduce to a simmer and cook and additional 3-5 minutes until slightly thickened.
• Coarsely chop the cilantro.
• Stir half of the cilantro into the sauce pan mix.
• Trim ends of onions. Chop.
• In oven proof dish or skillet, layer sweet potatoes in the bottom. Top with sauce pan mixture. Sprinkle Mexican cheese on the top.
• Warm in the oven until cheese melts, 3-4 minutes.
• Garnish the top generously with cilantro, green onions and diced avocado.
• Serve with your favorite tortilla chips. Enjoy!

Notes

To make this vegan: Leave out cheese or use vegan cheese.

To add meat: cook 1 lb of ground beef in separate pan. Add additional tablespoon of chili powder mix seasoning to the meat. Layer on top of sweet potatoes and below sauce pan mix before placing into the oven to melt cheese.

Love these Gluten Free and Savory Sweet Potato Nachos? Click here to find more delicious recipes!