Vegan Sweet Potato Nachos featuring Daiya's Cheddar Cheese Shreds

Sweet potatoes and black beans go together like peas and carrots. Nourishing and packed with nutrients, sweet potatoes and black beans satiate vegans vegetarians with its heartiness, The combination of protein and carbohydrate makes these nachos filling without the bloatedness of eating too many chips. 

If you’ve followed any of my posts, I am an advocate for reducing food waste and often grocery shop in my cabinets and pantry. I made this wonderful version of vegan cilantro lime sour cream, using Tofutti sour cream. I felt this would be the perfect topping to nachos, but not just any plate of chips and toppings. It needed something different. 

I had a pack of Daiya’s vegan cheddar cheese shreds, which Daiya provided me a box of goodies to taste test and provide feedback about their products. I continued my experiment of using this cheese in a way that is easy yet compliments various spice and cream flavors. And there is no better use for vegan cheese than on a plate of nachos. 

I love Daiya cheese and find that it is the most meltable dairy-free cheese on the market. 
 
Between the spices on the potatoes, Daiya’s vegan cheese and the cilantro lime sour cream, your taste buds will burst will South of the Border flavors. 

I usually make my dishes flavorful, but not spicy. I recommend if you want to add heat to this dish, incorporate jalapenos or some chili powder to the sweet potatoes. 
 
There are various ways to make sweet potato nachos, but I find the most optimal way is to bake the sliced and seasoned sweet potatoes first prior to adding on the topping. A bit time consuming compared to regular nachos, but well worth every bite. 

Vegan Sweet Potato Nachos featuring Daiya's Cheddar Cheese Shreds
Bake Time: 45-60 minutes

Ingredients:
2 medium/large sweet potatoes, sliced (left skins on)
1 yellow pepper, chopped
1 cup black beans, washed and rinsed
1/2 cup Daiya Cheddar Cheese Shreds
​1-2 tbsp olive oil
1 tbsp taco seasoning 
vegan cilantro lime sour cream recipe as needed 

Directions:
Pre heat oven to 425 degrees. 

Wash and slice sweet potatoes. In a bowl mix the sweet potatoes, olive oil and taco seasoning. Mix until well coated. 

Layer the slices on a greased baking sheet. Bake for 30-42 minutes total, flipping the sweet potatoes about half way. (Note the thinner the slices, the quicker it bakes).

​Remove from the oven and place the sweet potatoes in a smaller baking dish. Add the toppings, except for the sour cream. Reduce the oven's heat and bake for 13 minutes at 350-degrees. 

​Remove from the oven, let it cool for a minute and add sour cream as needed. 

Daiya provided the cheese product but did not compensate me for this post. All opinions are my own. 

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