Black Bean & Beef Chili Nachos with Sweet Potatoes, Cheddar & Pico

fresh ingredients


  • 8 oz
    ground beef
  • 4 oz
    sweet potato
  • 6 oz
    black beans
  • 6 oz
    beef stock
  • 6 oz
    shredded mixed cheese
  • 4 oz
    sour cream
  • 8 oz
  • 2 oz
  • 1 oz
  • 2 oz
    taco spice blend
  • 6 pcs
    flour tortillas
  • 12 pcs
  • 2 oz
    red onion

Not Included

Olive oil 

Salt & pepper 


Kitchen Items Needed

Large skillet

Rimmed baking sheet

Small bowl 

Box grater/zester

cook along



Preheat oven 400°F with a rack in the upper third;

Peel sweet potatoes, then cut into ½-inch cubes;

Peel & finely chop onion.

1Start Chili

Heat a drizzle of oil in a large skillet over medium-high. Add beef, onions, & cook, stirring occasionally, until browned, about 5 minutes. Add half taco spice blend & cook 1 minute more.

2Simmer Chili

Add beans, sweet potatoes, stock, remaining taco spice blend. Bring to a simmer, then reduce heat to medium & cook until sweet potatoes are completely soft & chili is thickened, 10-12 minutes. Season to taste with salt & pepper.

3Bake Tortillas

While chili is simmering, stack tortillas & cut into 8 wedges. On a rimmed baking sheet, toss tortillas with olive oil, pinch of salt & pepper. Spread into an even layer. Bake in the upper third of the oven until chips are golden brown & crisp, 7-10 minutes (watch closely).

4Finish Prep

While tortillas bake, trim ends from radishes, then thinly slice into half moons. Roughly chop cilantro leaves & stems. In a small bowl, thin sour cream by adding 1 teaspoon of water at a time, to make a spoonable sauce. Zest lime & add to the bowl. Squeeze in juice from lime, season with salt & pepper.

5Bake & Serve

Using a large spoon, evenly distribute chili over chips, trying to cover them as much as possible. Top with cheddar. Return to the oven & bake just until cheese is melted, about 2 minutes. Remove from the oven, then drizzle with sour cream, and garnish with radishes, pico & cilantro. Enjoy!