Sweet Potato Nachos with Black Beans
Ingredients
- 1 sweet potato
- 1 can black beans (about 350 ml cooked)
- 1 large garlic clove
- 1 tablespoon oil
- 2 teaspoons cumin seeds or 1 teaspoon ground cumin
- 1 teaspoon salt
- a pinch of chili powder, to taste
- a handful of fresh parsley
- a bit of grated vegan cheese
Preparation
Preheat the oven to 225 degrees Celsius.
Wash the sweet potato and slice it into thin slices using a mandoline, cheese slicer, or knife. Keep the skin on or peel it as preferred.
Arrange the sweet potato slices side by side in a large ovenproof dish or on a baking sheet lined with parchment paper.
Mix the beans, garlic, oil, spices, and herbs in a bowl. Taste and adjust seasoning if needed, then spread the mixture over the sweet potato slices.
Sprinkle a little grated cheese on top and bake at 225 degrees for about 20 minutes.
Sprinkle with fresh parsley and drizzle with a bit of good olive oil before serving. Serve with guacamole, tomatoes, vegan yogurt or sour cream, and green salad.
Tips
Use ready-made taco seasoning mix instead of the individual spices for convenience.
