Description

Loaded Sweet Potato Nacho Boats are roasted sweet potatoes filled with spiced black beans, melted cheese, salsa, and avocado. A flavorful, healthy twist on classic nachos that’s gluten-free, customizable, and perfect for weeknights or game day.

Ingredients

4 medium sweet potatoes, halved lengthwise
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
1 cup black beans, rinsed and drained
1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
½ cup salsa or pico de gallo
1 jalapeño, sliced
½ red onion, diced
Fresh cilantro and lime wedges for garnish

Optional: avocado, sour cream or Greek yogurt, corn, bacon, or chicken

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Instructions

Preheat oven to 400°F (200°C). Slice sweet potatoes lengthwise and brush with olive oil.
Roast cut-side down for 30–45 minutes, until tender and caramelized.
Scoop out some flesh, leaving a 1 cm border.
Warm black beans with spices in a skillet.
Fill boats with bean mixture and top with cheese. Bake 5–10 minutes until melted.
Add salsa, avocado, jalapeños, and cilantro.

Serve warm with a squeeze of lime juice.

Notes

Leave skin on for structure and extra fiber.
For extra crispness, broil the boats for 1–2 minutes before adding toppings.
To meal-prep, roast sweet potatoes ahead and store unfilled for up to 4 days.

Make it vegan by using plant-based cheese and cashew crema.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dinner / Appetizer
Method: Baked
Cuisine: Tex-Mex / Fusion

Nutrition

Calories: 365 kcal
Sugar: 10 g
Sodium: 420 mg
Fat: 14 g
Carbohydrates: 48 g
Fiber: 9 g
Protein: 11 g