Loaded Nachos & Pico de Gallo
These loaded nachos are layered with crispy chips, roasted sweet potatoes, black beans, and melted cheese for a hearty and satisfying meal. Served with fresh homemade pico de gallo made from tomatoes, onion, cilantro, and lime juice, this recipe delivers the perfect balance of smoky, cheesy, and refreshing flavours.
Recipe
This recipe makes 4-5 servings
Ingredients:
Loaded Nachos
1 sweet potato
1 bag of nacho chips
1 can of black beans (drained and rinsed)
¾ bag of shredded cheese
Optional Nacho Toppings
Black olives, sliced
Green onions, chopped
Jalapeños, sliced
Pico de Gallo
3 ripe tomatoes, diced
1 ¾ cup onion, finely chopped
1 jalapeño (Optional)
1/4 cup fresh cilantro, chopped
Juice of ½ lime
Salt to taste
Equipment:
Oven
Baking sheet
Knife
Cutting board
Can opener
Mixing spoon
Directions:
Loaded Nachos
Preheat oven to 400°F (200°C).
Wash and peel the sweet potato, then cut it into small cubes or thin slices.
Spread the sweet potato pieces on a baking sheet and roast for 20 minutes, or until tender.
While the sweet potatoes cook, drain and rinse the black beans.
Remove the sweet potatoes from the oven once done.
On the same baking sheet, spread out a layer of nacho chips.
Evenly top the chips with roasted sweet potatoes, black beans, and shredded cheese.
Bake for 8–10 minutes, or until the cheese is melted.
Remove from oven and add any optional toppings.
Serve warm and enjoy!
Pico de Gallo
Dice the tomatoes and add to a bowl.
Dice onion, and jalapeños (if using),
Chop cilantro.
Add everything to the same bowl.
Add lime juice and a pinch of salt.
Stir well and let sit for 10–15 minutes to blend flavours
Store Pico de Gallo and nachos seperately
Store Nachos in the fridge for 1-2 days
Reheat in oven (350 for 10 minutes) as microwave makes the texture unpleasant
Store Pico de Gallo in an airtight container in the fridge for up to 4-5 days.