These Fully-Loaded Plant-based Nachos are a great dish to enjoy when you want to put something together for dinner that is quick, easy, and healthy.
Made using Sweet Potatoes, Corn, and Black Beans, these plant-based nachos will be a hit at your next dinner or get-together. Made using our Best Vegan Cheese Sauce, these fully-loaded plant-based nachos are oil-free, dairy-free, and a great addition to a plant-based diet. You don’t have to wait until Taco Tuesday to enjoy this flavorful dish.
We enjoy this dish at least a few times a month in our house. It is a great dish that gives everyone a part in helping make. Every part of this dish is plant-based, from the homemade corn tortillas to the vegan cheese sauce, this dish is full of flavor it does not disappoint.
In 2013 I embarked on a health journey that started with changing my eating habits. That meant I had to get in the kitchen and create dishes that would help nourish my body. As one that despised cooking back then, it was a daunting task. Over the years I created recipes for my family that I knew had to be fun and delicious to get them on board with eating healthy. Who knew that 7 years later I would start a blog to share those recipes with the rest of the world?
Today, I cannot imagine not creating dishes for my family and for you. I want everyone that tries our recipes to know some of the best memories are made in the kitchen and that you can know that each of the recipes we share on this blog are something we would make in our own kitchen.
We have used this recipe to make our Sweet Potato and Black Bean Tacos and our Southwest Burrito Bowl. Add your own toppings and make this recipe your own, no matter how you enjoy it, the spices in this recipe will have your mouth watering just thinking of the next time you will get to enjoy this tasty dish.
- 2 large sweet potatoes, diced into ½-inch cubes
- 3 tbsp vegetable broth
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp coriander
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp cayenne pepper
- himalayan or sea salt
- ground black pepper
- 1 cup white onion, diced
- 4-5 garlic cloves, minced
- 1-14.5 ounce can black beans, or 2 cups of dry black beans, cooked
- 2 cups frozen corn
- 1 lime, squeezed
- ¼ cup fresh cilantro, chopped l
- Homemade Corn Tortilla Chips or Plant-based Corn Tortilla Chips
Preheat oven to 425 degrees.
Line a large baking sheet with parchment paper. In a medium bowl add the diced sweet potatoes, 1 tbsp vegetable broth, 1 tsp cumin, 1 tsp paprika, 1 tsp coriander, 1 tsp onion powder, 1 tsp garlic powder, salt, pepper, and mix together until evenly coated.
Then place them on the large baking
sheet making sure they are spread out evenly.
Bake in the oven for 15-20 minutes or until tender. Remove from oven.
While the sweet potatoes are baking, in a large
skillet add in 2 tablespoons of vegetable broth and once hot add in minced garlic and chopped onions and sauté for about 5-6 minutes. Reduce heat to medium low and add in the black beans and corn, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, ¼ tsp cayenne pepper, salt, and pepper, and cook until warmed. Once the sweet potatoes are done cooking, add them into the skillet, squeeze lime over the top and add in the cilantro and
mix the ingredients together.
To build the nachos
On a large baking sheet, add a layer of homemade corn
tortillas. Add a layer of the Sweet Potato and Black Bean mixture. Then add a layer of Vegan Cheese Sauce, pico de gallo, guacamole, and then top with chopped tomatoes, chopped jalapeno, chopped onions, black olives, chopped avocados or
any other toppings you like and enjoy!
You might also enjoy these plant-based inspired recipes:
Vegan Sweet Potato and Black Bean Burrito Bowl
Stephanie is the founder of Clean Food Mama, a blog about a health journey, weight loss and getting more plants into your diet. She discusses her health journey and empowering others to do the same. She shed 125 lbs by incorporating a whole foods plant based diet. Click here to learn more about plant based foods.