Sweet Potato & Black Bean Nachos

Piled high, nachos are more of a meal than an appetizer. But if you fill your plate with deep-fried chips, clogging cheese and over-the-top toppings, your tummy may be headed for trouble. Instead, sub in healthy favorites, starting with oven-baked sweet potato chips. Black beans, fresh guac and creamy Greek yogurt are stacked in the center for easy dipping. Keep it light and vegan, or add extra-lean ground turkey seasoned with Mexican spices if you like meat.

Vegetarian Sweet Potato Nachos

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Sweet Potato & Black Bean Nachos

Recipe by Amy Clevenger, fitfunandfantastic.com

Serves: 2-4


Olive oil
2 medium sweet potatoes, thinly sliced
Salt and pepper, to taste
1 (15-oz.) can black beans, half   of liquid drained
1 green pepper, diced
½ red onion, diced
2 cloves garlic, minced
Cumin and chili powder, to taste
1-1/4 lbs. extra-lean ground turkey
Mexican seasoning, to taste
Toppings: salsa, Greek yogurt, guacamole


1. To make sweet potato chips, preheat oven to 425 degrees F. Toss sweet potato slices with olive oil and season with salt and paper. Place slices on a parchment-lined baking sheet and bake for 30 minutes or until crisp and golden brown, flipping about half way through.

2. For bean topping, heat small amount of oil in skillet. Sautee onion, pepper, garlic until onions appear translucent. Add beans, cumin and chili powder and cook a few minutes; remove from heat and set aside.

3. If adding turkey, cook with Mexican seasoning until browned.

4. Arrange nachos in circle around plate; layer turkey, beans, salsa, guacamole and Greek yogurt in center of circle.

About Amy Clevenger

Amy Clevenger is a Los Angeles-based food blogger. In 2013, she started her popular Instagram account @FantasticallyFit to help keep her accountable in her journey to better health. Clevenger’s brand has since expanded to include Fantastically-Fit.com and the popular e-recipe book series, Healthy Eats. Clevenger’s passion for healthy eating and cooking began while she was pursuing her master’s degree in counseling and guidance from Cal Lutherine University. Her work with families helped her to realize that living a healthy, happy life starts in the kitchen. She believes clean eating doesn’t have to mean giving up on great taste. Today, Clevenger is married to her college sweetheart and lives in Los Angeles with her three cats, Kailani, Confettu and Harley.

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2 comments on «Sweet Potato & Black Bean Nachos»

  1. Liz Lotts says:

    I thoroughly enjoyed this for lunch yesterday! Nachos are one of my favorite meals, but I always go overboard on the chips (Late July Mojo, Dude Ranch, Sweet Potato — all good!). Slicing and baking a whole raw sweet potato is a great idea, and I enjoyed every bite!

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