Caitlin Bensel
Hands-On Time
15 Mins
Total Time
55 Mins
Yield
6-8 servings

Nachos are a game day go-to, and we love a classic spread. But if you're looking for a vegetarian-friendly twist full of bold flavor (and plenty of cheese), we've got just the dish. We swapped in sliced sweet potatoes for tortilla chips, which, when roasted, become tender on the inside and crispy and caramelized on the outside. They're the ideal base for a mountain of black beans, toasted pumpkin seeds, cotija cheese, and crunchy sliced radishes. Perhaps the best part, though, is the avocado cilantro sauce—creamy, slightly spicy, and a tasty new alternative to guacamole. Serve to guests directly on the sheet tray for easy clean-up.

How to Make It

Step 1

Preheat the oven to 450°F with racks in upper and lower thirds. Line two rimmed baking sheets with foil. Lightly brush the foil with oil.

Step 2

In a large bowl, toss the sweet potato slices with chili powder, cumin, 2 tablespoons of the olive oil, ½ teaspoon salt, and several grinds black pepper. Divide the slices among the prepared baking sheets in a single layer (the rounds should not overlap). Bake, rotating baking sheets top to bottom halfway through and flipping slices, until potatoes are caramelized and browned in spots, 30 to 35 minutes. Remove from oven and flip again, then combine onto one sheet tray. Preheat the broiler to HIGH.

Step 3

Meanwhile, combine the avocado, yogurt, lime juice, ½ cup cilantro, and remaining 2 tablespoons oil in a food processor or blender. Pulse until smooth. Season with salt and pepper, to taste.

Step 4

In a small bowl, toss the black beans with a generous pinch of salt and several grinds black pepper. Scatter over sweet potatoes, and top with cheddar cheese. Broil on top rack until cheese has melted, 2 to 3 minutes. Remove from oven and top with the avocado sauce, pepitas, cotija, radishes, cilantro leaves and tender stems, and a pinch of flaky salt. Serve with lime wedges.

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Ratings & Reviews

/5
Reviews
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