Easy Loaded Sweet Potato Nachos (Vegetarian)
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These Sweet Potato Nachos are a really delicious and easy alternative to nachos and a great way to incorporate more vegetables into your diet! You’ll see how I customized this for my kids below as well!
I (typically) do NOT cook more than one meal for my family each night.
Most nights, I cook ONE meal and adapt it to meet the needs of my little kids (aged 5 and 3 who both eat meat and can be relatively picky) and my husband (who also eats meat).
I made nachos (one of my favorite foods!) the other night and here’s how I accommodated my family with a delicious meal in 30 minutes: 1) Sweet Potato Nachos for the grown-ups and 2) Kid’s Nachos for the kids (see section called “How to Customize Nachos for Kids” below, to see what I do for my own kids on Nacho Night.
I love family meals that are easily customizable like this Sheet Pan Gnocchi With Roasted Zucchini and Chickpeas and Artichoke and Sun-Dried Tomato Pasta Recipe (Vegan).
What You’ll Love About This Recipe
- Healthy Nachos Alternative – I love how making these nachos with sweet potato turns them into a healthy alternative made with whole foods and is a healthy twist on this classic comfort food (nachos are one of my favorite meals!).
- Easy – With only 3 simple steps, this recipe is surprisingly easy to make!
- Customizable – I make sweet potato nachos for me and my husband and make regular nachos for my kids! See section below called “How to Customize Nachos for Kids“.
Recipe Ingredients
You’ll need the following ingredients to make this Sweet Potato Nachos Recipe:
Ingredient Notes
- Pinto Beans: You can swap out black beans for pinto beans if preferred!
How to Make Sweet Potato Nachos: STEP-BY-STEP
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
STEP 1:
Place prepped sweet potato rounds in a single layer on a large baking sheet lined with parchment paper. Spray with a little avocado oil spray and place them in the oven at 425 degrees Fahrenheit for about 15-20 minutes until they are cooked through and a tiny bit crispy.
If making “kid nachos” too: While the sweet potato slices are baking, prep the kids’ nachos by slicing corn tortillas into triangles (about 8 triangles/slices per tortilla) and placing them in a single layer on parchment-lined baking sheet. Spray the tops lightly with avocado oil spray and bake in the oven for about 9 minutes (chips should be a little crispy, but not fully cooked).
STEP 2:
Take the sweet potato tray (and kids’ chip tray, if using) out of the oven and top each with remaining ingredients respectively (see Kids’ Nacho Ingredients’ below). Place both trays back in the oven for a couple of minutes until the cheese is melted.
STEP 3:
Top with any of your favorite toppings! We love topping ours with avocado, Pico de Gallo, coleslaw, salsa, plain Greek yogurt (instead of sour cream), black olives, jalapeño, and lemon/lime juice.
How to Customize Nachos for Kids
As mentioned above, I typically make ONE meal for my family and customize the recipe to meet the needs of everyone in the family. For nacho night, I make a kid’s (plain) version of nachos while the adult nachos are cooking so that we’re still all eating pretty much the same thing.
Kid’s Nachos Ingredients:
- ~ 8 corn tortillas
- Avocado oil spray
- About a 1/2 can of refried beans
- Trader Joe’s Unexpected Cheddar Cheese, shredded (or any preferred shredded cheese)
Here is what our kids’ plates look like:
- A serving of kids’ nachos
- Guacamole or avocado
- A veggie like baby carrots or steamed broccoli
- A small handful of fruit (I have them choose it)
Storage
Fridge: Store leftovers in an airtight container in the fridge for 2-3 days.
Additions & Substitutions
Additions:
- Jalapeños
- Black Olives
- Bell Pepper
- Cooked shredded chicken or cooked ground beef (if you eat meat): In our situation, where I’m vegetarian, but my husband and kids are not, I can make a section of the nachos meat-free and a section with shredded chicken or ground beef.
- Plant-Based Protein: You can add an additional protein such as ground tofu with taco seasoning to up the protein in this dish!
Substitutions:
- Pinto Beans: You may swap the pinto beans out for black beans or use only refried beans.
- Refried Beans: If you don’t want to use refried beans, you can increase the amount of pinto or black beans that you use.
- Cheese: If you want to make these sweet potato nachos vegan, replace the cheese with a dairy-free/vegan cheese alternative.
What to Serve With Vegetarian Nachos
- Guacamole
- Coleslaw
- Salsa
- Sour cream or plain Greek yogurt
- Roasted broccoli
- Corn on the cob
Frequently Asked Questions
Of course! Simply swap out the cheese for a vegan shredded cheese.
Pico de Gallo, guacamole, black olives, jalapeños, sour cream or plain Greek yogurt, shredded romaine lettuce, coleslaw, lemon or lime juice, and cilantro.
Refer to the section called “How to Customize Nachos for Kids” above where I explain what I do for my own kids (who aren’t open to sweet potato nachos yet) so that we can all have nachos on Nacho Night.
Tools For This Recipe
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I hope you love these Sweet Potato Nachos! If you make them, be sure to leave a rating below so I know how you liked them! Enjoy!
Loaded Sweet Potato Nachos (Vegetarian)
Ingredients
- 3 medium sweet potatoes, peeled and cut into 1/4 inch rounds
- Avocado oil spray, or preferred cooking oil spay
- 1 can pinto beans, drained and rinsed
- 8 ounces refried beans
- 1 cup sharp cheddar cheese, shredded, plus more if desired (I used Trader Joe's Unexpected Cheddar Cheese)
- 1/4 cup red onion, finely diced
- 1 green onion, diced
Instructions
- Preheat oven to 425 degrees Fahrenheit. If making Sweet Potato Nachos and Kid Nachos, line two baking sheets with parchment paper and spray lightly with avocado oil spray or drizzle with olive oil. If only making Sweet Potato Nachos, only prepare one baking sheet.
- Place prepped sweet potatoes in a single layer on a baking sheet. Spray with a little avocado oil spray and bake them in the oven for about 15-20 minutes until they are cooked through and a tiny bit crispy.
- (If cooking Kid’s Nachos) Meanwhile, prep the kids’ nachos by slicing the corn tortillas into triangles (about 8 triangles/slices per tortilla) and placing them in a single layer on the remaining baking sheet. Spray the tops lightly with avocado oil spray and bake in the oven for about 9 minutes (chips should be a little crispy, but not fully cooked).
- Take the sweet potato baking sheet out of the oven and top with pinto beans, dollops of refried beans, shredded cheese, red onion, and green onions. If making Kid's Nachos, top with dollops of refried beans and shredded cheese. Place both trays back in the oven for 3-5 minutes, until the cheese is melted.
- Top with any of your favorite toppings and serve!
Notes
- ~ 8 corn tortillas
- Avocado oil spray
- 1/2 can of refried beans
- Trader Joe’s Unexpected Cheddar Cheese, shredded (or any preferred shredded cheese)
These nachos were so yummy! Easy and fast to make and such a nice and healthy alternative to traditional nachos! I will be making these again and again.
Hi Anika! This makes me so happy to hear that you enjoyed the nachos and found them easy to make! Yay! Thanks so much for taking the time to leave a review. 🙂