Organic Sweet Potato and Black Bean Nachos

Serves: 4 people Prep: 20_minutes Cook: 30_mins


A healthy take on a consistent crowd-pleaser, nachos! Featuring sweet potatoes and tortilla chips loaded with an array of flavourful ingredients including, black beans, avocado, salsa, and indulgent, melted cheese. Whip it up in moments as a sharing platter or indulgent snack. Simply swap in your favourite melt-able dairy-free cheese and sour cream to veganise.


750g sweet potatoes, sliced into thin rounds
1 tbsp Biona Organic Italian Extra Virgin Olive Oil
1 red onion, finely sliced
2 tbsp Biona Organic Red Wine Vinegar
400g tin Biona Organic Black Beans, drained and rinsed. (For extra spice, try Biona Organic Chilli Black Beans!)
200g Biona Organic Tomato Salsa Hot or Mild
75g tortilla chips
100g grated vegetarian cheddar
1 large ripe avocado, chopped
1 red chilli, chopped
Finely grated zest and juice of 1 lime
A handful fresh coriander
Sour cream to serve (optional)


  1. Heat the oven to 220°C (200°C fan-assisted). Toss the sweet potatoes in the oil on a roasting tray, season with salt and a grinding of black pepper, then bake for 30 minutes until caramelised and tender.
  2. Meanwhile, mix the red onion with the vinegar and a pinch of salt in a bowl. Set aside to quick-pickle for 25 minutes.
  3. Turn the grill to a high heat. Top the sweet potatoes with the black beans and tomato salsa. Crush the tortilla chips in a bowl and mix with the grated cheese, then sprinkle over the potatoes. Grill for 6-8 minutes until everything looks golden and bubbling.
  4. Toss the chopped avocado with the lime zest and juice, then scatter over the nachos with the fresh coriander and pickled red onion. Serve straight away and enjoy!

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