fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy Black Bean & Bell Pepper Sweet Potato Nachos on a pink plate with salsa and sour cream

Healthy Black Bean & Bell Pepper Sweet Potato Nachos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews


These fully loaded sweet potato nachos are packed with flavor and even check all the boxes for a balanced and satisfying meal or snack! Black beans provide protein, sweet potatoes for energizing complex carbohydrates and that delicious, melty cheese provides that satiety factor (you know, so you’re not rooting around in the cupboards afterwards). I’ve added bell peppers for a boost of color and Vitamin C and green onion adds a punch of flavor and freshness.  Enjoy this fun twist on a classic dish that the whole family will love – trust me you won’t regret it!



2 medium sweet potatoes, cut into rounds

12 tbsp avocado oil


1 tsp paprika

½ tsp garlic salt

2 cups shredded nacho blend cheese

½ cup black beans, rinsed and drained

1/2 bell pepper, diced

¼ cup diced red onion

1 jalapeno, diced

Green onion, thinly sliced

1 avocado, cubed

Sour Cream or 5% plain Greek yogurt




  1. To make the chips: Preheat oven to 425 F. Toss the sweet potato rounds in the oil, salt, pepper and paprika. Lay out in a single layer so the chips can crisp up. Bake for 15 to 20 minutes or until crisp on both sides, flipping halfway through.

  2. To make the nachos: Remove sweet potato chips from the oven and layer with cheese, beans, red pepper, red onion and jalapeno. Bake until the cheese is melted and starting to bubble at the edges, about 12-15 minutes.

  3. Top with green onion and avocado. Serve with salsa and sour cream or Greek yogurt  and enjoy!

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes