Sweet Potato Nachos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted sweet potato fries topped with corn, black beans, cheese, and a tangy chili-lime sauce. This loaded vegetarian nachos dish is hearty enough for a main and works great for casual entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Cooking spray
- 2 (20-ounce) bags crinkle-cut and seasoned sweet potato fries
- 1-1/2 cups frozen corn
- 1 (15.25-ounce) can black beans (drained and rinsed)
- 2 cups Colby Jack cheese (shredded)
- 1 large ripe avocado (optional, for topping)
- Fresh cilantro (optional, for topping)
- Cotija cheese (optional, for topping)
- 1/4 cup mayo (regular, full-fat)
- 1 large lime
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 teaspoon Sriracha (or hot sauce)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1521mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1182mg
- Calcium
- 554mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1521MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.