For the sweet potatoes:

-2 large sweet potatoes

-2 tsp chili powder

-1 tsp cumin

-1/2 tsp paprika

-1/2 tsp cayenne pepper

-Salt and pepper to taste

-2 tbsp olive oil

For the crumble:

-1 tsp. olive oil

-1 package (1/2 lb.) Beyond Burgers

-1 tsp chili powder

-1/2 tsp cumin

-Salt and pepper to taste

For the toppings:

-1 cup black beans, rinsed and drained

-1/2 cup shredded cheese (or non-dairy option of choice)

-1/4 cup diced red onion

-1/2 avocado, sliced into cubes

-1/2 cup cherry tomatoes

-Small handful of micro greens

-Lime wedges for serving


1) Preheat oven to 425°F. Line a sheet pan with parchment paper.

2) Slice your sweet potatoes with a mandolin (or by hand) into thin, round discs.

3) In a medium bowl, combine the chili powder, cumin, cayenne pepper, paprika, salt, pepper, and olive oil. Add your sliced sweet potatoes to bowl, and mix with your hands to distribute the coating evenly.

4) Remove the sweet potato slices from the bowl and arrange on your prepared baking sheet in a single layer.

5) Bake for 20 minutes or until soft. Smaller pieces may be a little on the crispy side, but that adds to the nacho experience!

6) While sweet the potatoes are in the oven, heat a bit of cooking oil in a medium skillet. Add Beyond Meat patties and crumble with a wooden spoon. Season with your chili powder, cumin and salt and pepper. Cook, stirring occasionally for 5-7 minutes or until browned. Remove from pan and set aside.

7) Lower the oven heat to 350°F.

8) Line a new sheet pan with parchment paper (or use the same one) and layer on the cooked sweet potato slices. Top with black beans, cheese, and the Beyond Meat.

9) Return to the oven and bake for an additional 15 minutes or until cheese is melted. You can leave them in for more or less time depending on crispiness preference!

10) Remove your creation from the oven and top with diced cherry tomatoes, red onion, avocado, and micro greens. Serve with lime wedges and enjoy!


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