Mexican Vegan Sweet Potato and Black Bean Nachos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Crunchy tortilla chips topped with black beans, sweet potato, avocado, and vegan cheese. This mexican-inspired vegan (dairy-free) ready in about 35 minutes pairs tortilla chips, black beans, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups tortilla chips
• 1 cup black beans
• 1 sweet potato
• 1 avocado
• 100g vegan cheese
• 2 jalapeños

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Tip: Preheating ensures even cooking and prevents the chips from becoming soggy.
2. Step 2: Wash and dry the sweet potato, then peel it and cut into 1/2-inch cubes. Toss the cubes with 1 tbsp olive oil, 1/2 tsp chili powder, and 1/4 tsp salt. Spread them on a second baking sheet and roast for 20 minutes, stirring halfway, until tender and caramelized with golden-brown edges. Tip: Roasting enhances the sweet potato’s natural sweetness and adds depth of flavor.
3. Step 3: Drain and rinse the black beans in a colander, then pat them dry with paper towels. Tip: Drying the beans prevents them from steaming instead of roasting.
4. Step 4: Slice the avocado into 1/4-inch rounds and place them on a plate. Use a sharp knife to cut the jalapeños into thin, even slices, removing seeds for less heat if desired.
5. Step 5: Shred the vegan cheese using a grater or food processor, then set it aside. Tip: Shredding increases surface area for even melting.
6. Step 6: Spread the tortilla chips in a single layer on the prepared baking sheet. Evenly distribute the roasted sweet potato, black beans, avocado slices, jalapeño slices, and shredded vegan cheese over the chips. Press gently to ensure the layers adhere.
7. Step 7: Bake for 10–12 minutes, until the cheese is golden and bubbly, and the edges of the chips are slightly toasted. Tip: Check the nachos at 8 minutes to avoid burning the cheese.
8. Step 8: Let the nachos cool for 2–3 minutes before serving. Garnish with chopped cilantro or a squeeze of lime if desired. Tip: Adding fresh toppings after baking preserves their texture and brightness.