Whoever thought of sweet potato nachos deserves an award because this is a delicious excuse for me to have nachos for dinner. These are my Vegetarian Chorizo Sweet Potato Nachos and they are the perfect option for an easy, fiber-packed/protein-packed individual dinner or a snack to serve friends and family.
With football season here again, it's a great nutritious snack to make if you decide to host people and trust me - they are as good, and maybe even better than regular nachos. Because you get to season the sweet potato with whatever seasonings you like, it makes the nacho experience even better. I chose to season my sweet potato with salt, black pepper, and smoked paprika to keep it simple, but you can also go ahead and season them with cumin, chili powder, adobo, garlic powder, whatever you prefer.
The reason why I keep saying this is a fiber-packed meal is because of the sweet potato, corn, and black beans in this meal. You can't go wrong taste wise, and your gut will appreciate you as well.
So, let's get to the recipe!
Prep time: 15 minutes
Total time: 40 minutes
This recipe is vegetarian.
1. 1 sweet potato, chopped into rounds
2. Upton's Natural vegan seitan chorizo
3. ¼ cup of canned black beans, drained and rinsed
4. ¼ cup of canned corn, drained and rinsed
5. Shredded Mexican cheese to your liking
6. ½ jalapeño, finely sliced into rounds
7. Salsa of choice
8. Extra virgin olive oil
9. Salt, freshly ground black pepper, smoked paprika
10. Fresh cilantro, finely chopped to garnish
1. First, preheat your oven to 400.
2. Next, wash your sweet potato and peel the skin off. Chop the sweet potato into multiple thin rounds.
3. Add the sweet potato rounds into a bowl and toss them with 1 TBSP extra virgin olive oil, ½ TSP smoked paprika, black pepper & salt to taste. Mix the seasonings in well.
4. Grab a baking sheet and place parchment paper on top. Add the sweet potato onto the pan. You want to layer them tightly so there aren't many gaps.
5. Bake in the oven until they soften. Have the seitan, corn, black beans, and cheese prepped.
6. Take the sweet potato out and add on the seitan chorizo, black beans, corn, and cheese in that order. Make sure you evenly distribute them on top of the sweet potato as if you're making regular nachos. Spray a bit of avocado oil/olive oil on top and place the sweet potato back into the oven.
7. Allow the cheese to fully melt - they will need up to 15 minutes (just depends on your oven).
8. Gently take the sweet potato out and allow it to cool for 2 minutes. Garnish with 4-5 TBSPs of salsa, jalapeño slices, and fresh cilantro. Feel free to add avocado for more fiber!