Loaded Vegan Sweet Potato Nachos

By Emilie Eats

These Vegan Sweet Potato Nachos will transform your Mexican night! They’re loaded with all of your favorite toppings for an epic, healthy 30-minute meal.


  • 2 medium sweet potatoes, sliced into 1/4-inch rounds
  • 1 cup black beans, drained and rinsed
  • 1/4 cup corn kernels
  • 1/4 cup salsa
  • 1/2 avocado, chopped
  • 1 jalapeño, sliced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Vegan cheese (optional)


  1. Preheat oven to 400F. Lightly grease a baking sheet with cooking spray or line with parchment paper.
  2. Arrange the sweet potato rounds in a single layer on the baking sheet. Bake for 20-25 minutes, until slightly browned and crispy.
  3. While the sweet potatoes are cooking, prepare your toppings.
  4. Arrange the sweet potatoes on a plate and top with black beans, corn, salsa, avocado, jalapeño, cilantro and vegan cheese.

Ingredients used in this recipe