Vegan Black Bean Sweet Potato Nachos

Get ready for the most delicious, comforting and surprisingly easy plant-based dinner: vegan black bean SWEET POTATO NACHOS!

These “nachos” have a base of thinly sliced sweet potatoes (with lots of spices) that bake in the oven to get a nice golden crispiness before being loaded with toppings. We’ve got:

• Black beans, which add fibre and heartiness to make this a filling meal

• Guacamole because DUH - no nacho is complete without it (and I’m sharing my famous guac recipe)

• Salsa - just use your favourite store-bought one with minimal ingredients or make your own!

• Vegan cheese - pick one that gets nice and melty. I love Earth Island!

• Garlicky-lime cashew cream for extra flavour and creaminess

This meal honestly comes together very quickly - I made it for a dinner with friends last week and it was very hands off. Simply slice up the sweet potatoes and coat them with oil and spices, then bake at 400 degrees for about 25-30 minutes. While you wait, whip up your guac and cashew cream and drain/rinse your black beans, then once the sweet potatoes finish cooking you throw everything on top. Let it all get melty for a few more minutes and that’s pretty much it! Simple and dreamy :)

Hope you try and love these vegan black bean sweet potato nachos! If you make it, tag me on Instagram @kulas_kitchen so I can see. Yaaaay for cozy dinners!

Vegan Black Bean Sweet Potato Nachos

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Ingredients

• 2 medium sweet potatoes (preferably long and skinny), sliced into 1/4 inch rounds

• 2 tbsp avocado or olive oil

• 1/2 tsp garlic powder

• 1/2 tsp chili powder

• 1/4 tsp onion powder

• Sea salt and pepper

• 2 large ripe avocados (they should be quite soft)

• 1/4 red onion, minced

• 1/2 cup chopped fresh cilantro

• 1 lime

• 1/4 tsp sea salt

• 1 can black beans

• Salsa of choice (I used Neal Brothers)

• Vegan cheese of choice, about 3/4 cup shredded (I love Earth Island or Culcherd)

For the cashew cream:

• 1/2 cup raw cashews, soaked in boiling water for 30-60 minutes

• 1/4 cup water

• Juice of 1/2 lime

• 1/2 tsp garlic powder (or 1 clove fresh garlic)

• 1/4 tsp sea salt

• A bit of hot sauce if desired

Method

Preheat your oven to 400 degrees and line 2 large baking sheets with parchment.

Place your sweet potato rounds in a large bowl. Add the oil and spices and toss to evenly coat the sweet potatoes. Place the rounds on your baking sheets, making sure they are evenly spaced in one layer on each sheet. Bake for 15 minutes, then flip each piece and bake for another 10-15 minutes or until the rounds are slightly crispy and browned.

Meanwhile, make your guacamole by mashing the avocados in a medium sized bowl. Add your red onion and cilantro and mix with a fork to combine. Squeeze in the juice of half your lime and add the salt, stir and taste. Add more salt and lime if desired.

Make your cashew cream by combining all ingredients in a high-speed blender and blending until smooth. Add a bit more water if needed so that it’s pourable. Taste and add more salt and/or lime if desired.

Drain and rinse your black beans. Once the sweet potatoes are finished cooking, transfer them all to one of your baking sheets, spreading them to fill up the sheet. Add your black beans evenly on top, then sprinkle on about 3/4 cup shredded vegan cheese. Place the sheet back in the oven for 5-8 minutes or until cheese is melted. You can also put it on broil for the last 2 minutes to get it extra melty.

Remove the baking sheet of nachos from the oven and top with dollops of salsa and guac all over. Drizzle with the garlicky-lime cashew cream and enjoy!

Serves 2-4