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If you're looking for a way to enjoy nachos without the guilt that often accompanies this beloved snack, the Sweet Potato Black Bean Nacho Bake is your answer. This dish offers a delightful blend of flavors and textures, making it a fantastic option for health-conscious eaters and families seeking a hearty, plant-based meal. With its vibrant colors and satisfying ingredients, this nacho bake is not just a treat for the taste buds but also a feast for the eyes, sure to impress at any gathering.

Sweet Potato Black Bean Nacho Bake

Discover a delicious and healthy twist on classic nachos with Sweet Potato Black Bean Nacho Bake. This vibrant dish combines sweet potatoes, black beans, colorful veggies, and gooey cheese for a satisfying, guilt-free meal. Perfect for appetizers, main courses, or snacks, every bite is packed with flavor and nutrition. Easy to customize with optional ingredients, this bake is a fantastic choice for gatherings or cozy nights in. Enjoy a wholesome yet indulgent meal that everyone will love!
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Ingredients
  

2 large sweet potatoes, peeled and diced

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and black pepper, to taste

1 (15 oz) can black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup diced bell peppers (any color)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheddar cheese (or dairy-free substitute)

1 cup salsa

1/4 cup fresh cilantro, chopped (for garnish)

Jalapeños slices (optional, for heat)

Sour cream (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper until evenly coated.

      Roast the Sweet Potatoes: Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

        Mix the Filling: In a large mixing bowl, combine the roasted sweet potatoes, black beans, corn, diced bell peppers, and diced tomatoes. Stir gently until well mixed.

          Assemble the Bake: In a large baking dish, spread half of the sweet potato and black bean mixture at the bottom. Pour half of the salsa over this layer and sprinkle half of the shredded cheese.

            Add Another Layer: Layer the remaining sweet potato mixture on top, followed by the rest of the salsa and the remaining cheese. If you like heat, add jalapeño slices on top.

              Bake: Place the baking dish in the oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving. Serve with a dollop of sour cream if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4-6 servings