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I don’t typically comment, but these were out of this world delicious! My husband and I ate the whole pan while the kids were asleep. GREAT recipe!!!!!
jenna
So much I love about this right now. So, so much.
Starting first and foremost on the list of loves is the lightened up cheese sauce that has just a tiny touch of garlic butter yumminess and any cheese you want in the whole wide world. And now you can add this to my resume in the full time blogger section: pouring –> cheese sauce –> into my mouth –> all –> day –> long. It’s almost inappropriate. Except not at all because I need lotza cheezzz on de nachoz.
There’s something I’ve been wanting to tell you guys but I’ve been sort of hesitant about making it public. Today I’m coming clean, but I don’t want any judgement. Promise?
I am totally and completely hooked on The Bachelorette. I’m not really a trashy reality TV person (that’s about 30% true) but this season we joined the Bachelorette club with our two couple friends and so the six of us gather together on a weekly basis to swoon/eye roll over the latest shtuff that this is happening on this altogether hilarious, wonderful, and horrible show.
It’s to the point where I start looking forward to the next episode immediately after finishing the current one. It’s like I’m filling my life’s drama bank with the extremely entertaining disaster of four guys who are all traveling through Europe and simultaneously “falling in love” with the same person on public television. I’ve secretly taken to Twitter and analyzed the public opinion on all the remaining “contestants” (the fact that these men searching for sparkly true love are technically called contestants — that right there should be enough to make me stop watching this show) and I’m going to withhold my feelings about the best guy for Andi because I fear the wrath of you fellow Bachelorette watchers. Enough said. *palms sweaty*
Moving on.
To nachooooos. Nachos belong on a big plate in front of me at all times during the summer. They are flavor bombs that are crispy and full of color, and they can become anything you dream up, just like that. Chicken or beef, beans or no beans, hot or mild, avocado or more avacado, and things like that.
Enter: healthy grilled sweet potato nachos. These nachos are my favorite of all the nachos because I can eat them as a meal without feeling like I need to follow it up with fifteen salads and green juice for life. These are veggie-LOADED, so say hello to roasted corn, black beans, and the kicker: grilled sweet potatoes! I’m loving up on all that jazzy flavor with a whole bunch of nutrition as a bonus. Party in the houzzz.
Grilling skills? I lack them. But when I was forced to do the grilling when we made these for the second time in two days, it didn’t even matter that I was maybe just a leeeetle ambitious with my golden brown grill marks. Once they’re in the nachos, they are hiding under a nice little blanket of that lightened up cheese sauce. If the grill is just not your thing and you insist on being difficult, the oven works, too. Roasty toasty yum!
Here’s how the nacho-makeage goes.
Really truly, with a second person helping to grill so you don’t have to run back and forth from kitchen to patio, this can take you as little as 20 minutes. It might be less classy than a meal that takes hours, but… is it really? I have no shame in my love for speed meals.
And just like that, summer = nachos = healthy = vegetarian = delicious = big plate = happy happy joy.
Healthy Grilled Sweet Potato Nachos
- Total Time: 30 minutes
- Yield: 4: meal, 6: snack (nutrition facts are for 6) 1x
Description
These Healthy Grilled Sweet Potato Nachos are veggie-loaded and smothered with a lighter homemade cheese sauce and tons of fresh toppings.
Ingredients
For the nachos
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon each chili powder and cumin
- 1 14-ounce can refried black beans (I like Amy’s Organic brand)
- 1 cup frozen sweet corn
- 3 oz. multigrain tortilla chips (enough for a single layer)
- chopped cilantro for topping
- crumbled Cotija cheese for topping
For the cheese sauce:
- 1/2 teaspoon butter
- 1 large clove garlic, minced
- 1 1/2 cups milk
- 2 tablespoons flour
- 1/4 teaspoon salt – more to taste
- 1/2 cup shredded cheese of choice (I used Monterrey Jack)
Instructions
- Sweet potatoes: Turn the grill on to medium high heat. Wash the sweet potatoes and pierce with a fork. Wrap the sweet potatoes in a paper towel and microwave on high for 4 minutes. When cool enough to handle, cut sweet potatoes into wedges and toss with the olive oil, chili powder, and cumin (+ salt to taste). Transfer sweet potatoes to the hot grill and grill for a few minutes on each side until roasty and delicious.
- Nacho assembly: Meanwhile, heat the refried beans on the stove or in the microwave until warmed through and roast the corn in a dry nonstick skillet until golden brown (see notes). On a large platter, arrange the chips in a single layer. Top with the sweet potato wedges, black beans, and corn.
- Cheese sauce: melt the butter in a small saucepan. Add the garlic and saute for 1-2 minutes. Add 3/4 cup milk and heat until simmering. Whisk the remaining 3/4 cup milk with the flour; add to the saucepan and stir until smooth and thick. Remove from heat and whisk in the salt and the cheese until melted. Drizzle the cheese sauce over the nachos and top with cilantro and Cotija cheese.
Notes
There are always a few people who comment that dry roasting the corn ruins their skillets, so if you are not using a really well-finished nonstick surface, you might want to find another way to roast your corn!
The cheese sauce will congeal as it sits, so it’s best to use it right away after you whisk in the cheese or whisk in extra liquid as needed.
I liked the texture of the refried beans because they stuck to the chips a little better than regular black beans, but you could use either.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Mexican
Keywords: healthy nachos, sweet potato nachos, grilled nachos
PS. I am totally obsessed with these chips – they’re Boulder Canyon Ancient Grains snack chips and they are rocking my world. You almost don’t even need the nacho toppings to experience their true deliciousness. ALMOST.
all your recipes sound delicious I am going to make one or more this week I am a type 2 Diabetic so I always look for low sugar recipes
Steve R Pandur
This recipe is wonderful as written and is one of my go-tos. When I need to make it more of a main but also do it SOS-style, I add a can of pinto beans and a can of Rotel to the refried black beans. I also add chopped bell pepper and onion to the corn and roast them (on their own aluminum foil) in a 425 oven alongside the sweet potatoes. This just makes it a little more hands-off and saves dirtying a skillet. Before assembly, I set aside some beans and veggies for leftovers, and they’re so good over rice or in a tortilla!
I made these exactly like you said but with vegan cashew nacho cheez, and they were so, so amazing. And like you said, no guilt after finishing half the pan with my vegan daughter! I would eat these every day if possible.
We all loved this dish! Just a heads up that the prep and the cooking took FAR longer than 30 minutes (and I had help). Next time I’ll plan for at least an hour start to finish.
Definitely took me more than 20 minutes, but I might get that fast soon. I’m making these for the fourth time in three months. I love adding fire roasted green chilies. So delicious 😋
Glad to hear it, Rose!
Thanks for your post! I think there are many other people who are interested in them just like me! How long does it take to complete this article? I have read through other blogs, but they are cumbersome and confusing. I hope you continue to have such quality articles to share! Good luck!
I could drink that cheese sauce as it looks so addicting. I love, repeat, love sweet potatoes in my nachos…
Hi there!
I am so glad that I came across this recipe. It will be the perfect compliment to our all night movie binge this evening.
My boyfriend would probably disown me if he was reading this (he’s from Nebraska) but I don’t like corn. What veggie would you suggest as a substitute?
These were amazing. Thank you so much because I’d never have thought to use sweet potatoes this way. I used the UTE brand of multigrain chips and Ducal refried black beans, which are uh-MAY- (prob cuz they’re made with lard!)
Glad you enjoyed them, Gretchen!
Lindsay,
I was instantly inspired to make this recipe and I’m glad I did! The second time I tweaked a few things and thought I would share! :-). I added some chopped rotisserie chicken from costco (my other half was a little stubborn about no meat,but the chicken is already cooked from costco and I split 1 breast between the 2 of us), freshly chopped avocados, and I also chopped the sweet potato wedges after grilling so they were easier to eat on top of the nachos. It went over really well! I also didn’t realize I was out of corn, and in its place roasted some chick peas, Which worked well (corn still preferred).
I see this recipe was posted long ago, but hope you see that people are still finding it and enjoying it!
Thanks again
Em
Thanks so much for the comment, Em! 🙂 Glad you enjoyed the nachos!
Can’t wait to try these as the combination of sweet potato with a healthier option of sauce sounds great!
Enjoy, Shona!
This dish looks yummy! Been wondering about some things to cook on the grill. This may be a keeper.
Question regarding recipe..are you supposed to peel the sweet potato before poking it with the fork?
I did not peel them.
I’m back to report that when I’m out of chips, these toppings make for great quesadilla!
Love that! Thanks Stephanie!
Lindsey
definitely making these…nachos and so healthy..u rock..Im glad I came upon your blog…woohoo for your recipes…
Manasa
Thanks Manasa!
I will definitely be making these nachos, as I’ve used these same ingredients to make a burrito with leftover baked sweet potatoes and black bean salsa. It turned out great too! A great veggie dinner! Who knew!
These ARE amazing!!! Trader Joes sells a roasted sweet kernel corn in the frozen section. I used that and topped it with some fresh guacamole. Devouring these now. Paused to let you know these are super fantastic!!!
Great idea! Thanks for taking the time to leave a comment!
These look amazing!!! Must. Make.
Annnd I miss the Bachelorette. I love who Andi ended up with. 😉
I was just thinking the other day that I kinda miss watching. 🙂 Bach in Paradise just doesn’t do it for me.
This recipe was fantastic! I modified it to fit my pantry needs and added some pork BBQ ontop. Loved all the flavors and I think sweet potatoes on my nachos is my new favorite thing! Thank you for sharing your creativity!
Thank you Becca! Glad you liked it and love the addition of pork!
These look delicious and I’m going to have to try them as soon as I finish my 21 day vegan jumpstart. However, the real reason I came back to this post is to ask what you thought of the Bachelorette finale!!! I felt sooo bad for Nick!
Nick! Seriously. I want to hug him. He was so awkward and creepy sometimes, yes, and I know most people didn’t like him for Andi, but I was rooting for him the whole way. He seemed so much smarter and more real than anyone else on the show. Maybe I just understand the “nerds” a little better than most. 😉
I made these for dinner last night and loved them!
Love hearing that Abby!
Made these the other night for supper and they were really tasty! It was pouring rain outside so grilling wasn’t an option. Instead, I just roasted the seasoned sweet potato pieces in the oven at 425* until they were getting a little crispy on the edges. We used Garden of Eatin’s “Blue Chips” and the whole plate was so colorful and cheery! I ate the leftovers the next day with some extra salsa, which was good too. I will definitely make this again.
Yummmmay. Thanks for the comment Amy!
These look absolutely incredible! Can’t wait to spring these on my junk-food loving boyfriend as a sneaky-healthy surprise 😉
I didn’t read through ALL the comments, so many! But I will say that grilling corn on the cob for this would be perfect, and easy. I’m going to try this recipe, and them I’m going to try it as a pizza, sans the nacho chips. Yum!
Great idea Susan, especially if you’re already grilling the sweet potatoes!
These were yummy, thanks for sharing the recipe!
These are so creative + original! In my case, they would probably be even more dangerous than nachos though…amazing pictures (as per)!
Thanks Tash!