Nacho baked veggies with crispy black beans

By Mary Berg
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Black beans, baked sweet potatoes, cauliflower, red onions, and pickled jalapenos piled high and topped with freshly made cilantro, salsa, and yogurt. These nachos will be a hit!

SERVES
4

Ingredients

  • 2 medium sweet potatoes, peeled or washed, each cut into 4-6 wedges
  • 1/2 head cauliflower, cut into florets
  • 1 large red onion, cut into 8-10 wedges
  • 3 tablespoons (45 ml) olive oil
  • 2 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • Kosher salt
  • 1 can (540ml) black beans, drained and rinsed
  • 1 1/2-2 cups grated jalapeño jack cheese or nacho cheese blend

For Serving

  • 1/2 cup crumbled feta cheese
  • 1 avocado, diced
  • 3 green onions, thinly sliced
  • Pickled jalapeños
  • Cilantro
  • Prepared salsa
  • Plain Greek yogurt or skyr
  • Lime wedges
  • Hot sauce

Directions

  1. Preheat the oven to 425°F (220°C).
  2. Transfer the potatoes, cauliflower and red onion to a large rimmed baking sheet and drizzle with olive oil.
  3. In a small bowl, combine the chilli powder, ground cumin, garlic powder, smoked paprika, dried oregano and onion powder. Sprinkle over the vegetables and season with salt. Toss to coat and spread into an even layer. Bake for 25 minutes.
  4. Add the black beans and stir. Continue to bake for another 10 to 15 minutes or until the vegetables are tender and golden and the black beans have begun to split and get crispy.
  5. Top with grated cheese and return to the oven for another five to 10 minutes or until the cheese is melted and lightly golden brown.
  6. Top with feta, avocado, green onions, pickled jalapenos and cilantro, if desired. Serve with salsa and yogurt or skyr on the side as well as a few lime wedges and hot sauce.
  7. Serve and enjoy!

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