Description
These Vegan Sweet Potato Nachos are one of our staples for dinner and you almost always have leftovers for the next day.
Ingredients
Scale
- 2–3 medium sweet potatoes (sliced)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp red pepper flakes
- vegan cashew cheese
- 1 can black beans
- 1 can salsa
- cilantro
- flaky sea salt
Instructions
- Preheat oven to 425°F and prepare baking sheet by lining one or two baking sheets (we almost always need two for this recipe) with aluminum foil.
- Slice your sweet potatoes into thin slices. Transfer the sliced sweet potatoes into a large mixing bowl. Add olive oil, cumin, paprika, chili powder, garlic powder, oregano, and red pepper flakes to the bowl. Mix until the sweet potatoes are evenly coated.
- Evenly space the seasoned sweet potato slices on the baking sheet. Cook the sweet potatoes for 25 minutes.
- While the sweet potatoes are cooking, it’s time to prepare the toppings. Start by making you cashew cheese. If you aren’t making homemade cashew cheese, you may want to heat your store bought cashew cheese over the stove top, so you can have hot cheese for your nachos.
- Next, drain and rinse your can of black beans in a colander. Prepare your salsa and other desired toppings.
- Once the sweet potatoes are finished cooking, it’s time to start building your nachos! Start with a base of sweet potato slices, add the vegan cashew cheese, beans, salsa, cilantro and flaky sea salt.
- Enjoy this delicious meal with friends and family!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American, Mexican, Tex-Mex, Vegan