Up your nacho game with these Loaded Southwest Sweet Potato Nachos! Crisp, baked sweet potato rounds piled high with spicy hummus, black bean and corn salsa, cilantro and jalapeños for extra heat. A wholesome, vegan and gluten-free nacho you’ll want to dive face first into!
Thanks to my friends at Sabra for sponsoring this post. As always all opinions are my own.
I hope you guys aren’t tired of Mexican and Southwest food because you’ll never find a lack of it here on Recipe Runner! Even though we just celebrated Cinco de Mayo and you probably ate more chips and salsa, tacos, margaritas and cerveza than any human should have in one day, I couldn’t resist sharing these awesome Loaded Southwest Sweet Potato Nachos with you!
It’s been a long time since I’ve made or even eaten nachos. I’m usually more of a chips and salsa girl. Back in my high school days, it was a totally different story. I can remember filling a plate with tortilla chips and topping them with at least a pound of cheddar cheese. Throw them in the microwave, dump on the jarred Pace Picante Sauce and hello after-school snack! Those were some classy nachos.
Since then, my taste in food has become a little more sophisticated, but nachos will always hold a special place in my heart. Loaded Southwest Sweet Potato Nachos are my adult version of that favorite after-school snack, only these babies are more wholesome and could totally pass as an “unofficial meal”.
What’s an unofficial meal you’re wondering? It’s that trip to the fridge you make when you come home from school or work and need a little something to hold you over until dinner. This is me everyday around 4:00. Instead of grabbing filler food like a cookie or bag of chips, try making something fresh and satisfying like these nachos. Everyone will start hovering around you, reaching in and grabbing a few, because that’s just what you do when there’s a plate of nachos on the table.
Not only are the sweet potato nachos fresh and satisfying, but they’re also gluten-free and vegan. Vegan nachos? Yep! No need for the cheese on these. Instead, they’re topped with Sabra’s Supremely Spicy Hummus. I can’t even describe home much I love the smokey kick of chipotle heat in this hummus! As a cheese lover, I can honestly say that I didn’t miss it all on these nachos. The hummus was the perfect substitute and very filling as well.
Along with Sabra’s hummus, these plant based nachos are also topped with a quick and easy black bean and corn salsa, cilantro and a few slices of jalapeño for good measure. They’re so good that you forget that they’re made with only good for you ingredients. This “unofficial meal” should make four servings, but don’t be surprised if it turns into two. National Hummus Day is May 13th and I’ll definitely be celebrating with a big plate of these Loaded Southwest Sweet Potato Nachos!
Loaded Southwest Sweet Potato Nachos
Baked Sweet Potato Chips
- 2 sweet potatoes, sliced approximately 1/8 inch thick
- 1 1/2 tablespoons olive oil
- Kosher salt, black pepper, chili powder and ground cumin to taste
Black Bean and Corn Salsa
- 3/4 cup black beans, rinsed and drained
- 1/2 cup frozen corn, defrosted
- 1 jalapeño, seeded, deveined and minced
- 1 tablespoon chopped cilantro
- 1/2 of a lime, juiced
- 1/2 teaspoon honey or agave
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon granulated garlic
- Kosher salt and black pepper to taste
- 1/2 of a container Sabra Supremely Spicy Hummus (approximately 1/2 cup)
- Jalapeño slices, chopped cilantro and lime wedges for garnish
Baked Sweet Potato Chips
- Preheat oven to 425 degrees F. and spray a baking sheet (2 if needed) with cooking spray or line with parchment paper.
- Slice the sweet potatoes as thin as possible or use a mandoline if you have one.
- Toss the sweet potato rounds, olive oil and spices in a large bowl until coated then dump them out onto the prepared baking sheet and spread out into an even layer. Don't overcrowd them.
- Bake for 10-15 minutes then remove from the oven and flip them over. Bake for another 10-15 minutes or until crisp.
Black Bean and Corn Salsa
- In a bowl add all of the salsa ingredients, then stir together until combined. Taste for seasoning.
- Place the sweet potato chips on a plate and dollop the hummus on top of them.
- Top with the black bean and corn salsa, slices of jalapeño, cilantro and lime wedges. Serve immediately.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
Swapped out the jalapeno with a red onion in the salsa and it was 😘👩🍳 **chefs kiss** great recipe!
This didn’t really work for us. The chips either burned (cut to 1/8” on mandoline, which was really a chore) or weren’t crispy. We didn’t have the hummus, but topped with plain yogurt, chopped tomatoes and avocado. The flavor was good, but not sure how to fix the chips. Maybe dehydrator?
My daughter is vegan and I’m always looking for meals to cook her. This looks great! I look forward to eating it too. Thanks.
I hope both you and your daughter enjoy them!
Melissa Griffiths says
You had me at nacho… and these are healthy! I’m sold.