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Loaded Sweet Potato Nachos with Avocado Salsa & Chipotle Crema
2 or 2 or 2 or 4 Serving Dinner

Loaded Sweet Potato Nachos

with Avocado Salsa & Chipotle Crema

Did you know that the chipotle pepper is actually a vine-ripened jalapeño? It gets its powerful flavor from being dried over a smoky grill for several days. The crema that goes with these nachos is full of that fiery spice, while the avocado salsa brings the heat down a notch. With a black bean mash that packs in the protein, this dinner is far from your standard snack of chips and salsa!

Tags:
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
790
FAT
34g
CARBOHYDRATES
126g
PROTEIN
22g


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INGREDIENTS

  1. 1lb sweet potato
  2. 1 red onion
  3. 1 red bell pepper
  4. 0.25 oz fresh cilantro
  5. 1 lime
  6. 1 avocado
  7. 1 chipotle pepper in adobo sauce
  8. ⅓ cup vegan sour cream
  9. 1 package black beans
  10. Parchment paper
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
Tools: Mandoline (optional), Food processor, Baking sheet
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
790
FAT
34g
CARBOHYDRATES
126g
PROTEIN
22g


Get Recipes Delivered

INSTRUCTIONS

1
Make the chips

Preheat oven to 425°F. Rinse, scrub, and thinly slice the sweet potatoes into ½ inch rounds (use a mandoline if you have one!). Line a baking sheet with parchment paper. Toss the sweet potato rounds in 1 tbsp oil, salt, and pepper and lay out evenly on the sheet. Bake until they begin to brown in places, about 25 to 30 minutes, shaking the pan occasionally.

2
Prep the veggies

Peel and finely chop the onion and add to a medium bowl. Rinse and dry the red pepper and cilantro. Deseed and small dice the red pepper. Roughly chop the cilantro and tender stems (discard any tougher stems). To the medium bowl add the red pepper and chopped cilantro.

3
Make the salsa

Rinse and halve the lime. Halve the avocado and remove the pit. Dice the flesh of the avocado and add it to the bowl with the vegetables. Juice the lime into bowl as well. Season the salsa with salt and pepper and toss to combine.

4
Cha-cha-chipotle!

In a food processor, add the chipotle pepper, vegan sour cream, and 1 tbsp water. Blend until smooth and season with salt.

5
Spice up the beans

Place a medium skillet over medium-high heat and add 1 tbsp oil. Drain and rinse the beans. To the hot skillet, add the beans and ¼ cup water, bring to a simmer, and reduce heat to low. Once the water has been absorbed, about 3 to 4 minutes, mash the beans gently with a fork until about half of them are crushed. Season with salt and pepper.

6
Plate and serve

Divide the sweet potato chips between large plates and top with the mashed black beans, avocado salsa, and drizzle with the chipotle crema. Dig in!

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