Baked Nachos with Roasted Sweet Potatoes — Meatless Monday

This Meatless Monday, try Food Network Kitchen's flavorful platter piled high with tortilla chips, saucy pinto beans and cumin-scented sweet potatoes.
Baked Nachos with Roasted Sweet Potatoes

Food Network Kitchen Sweet Potato Nachos Healthy Eats Food Network

Photo by: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved

From salads and sandwiches to casseroles and pasta, the key to bulking up vegetarian dishes and turning them into satisfying meals is adding hearty, protein-rich ingredients other than meat. If you're new to Meatless Monday or vegetarian cooking in general, consider stocking your refrigerator with eggs and tofu, and your pantry with good-for-you grains (See: Your Guide to Healthy Whole Grains) and your favorite varieties of beans. Along with fresh vegetables, these go-to picks can transform everyday dishes into rich, comforting plates to look forward to.

Pinto beans play a shining role in Food Network Kitchen's Baked Nachos with Roasted Sweet Potatoes (pictured above), an eat-with-your-hands meal ideal for weeknights and game days alike. To guarantee layer upon layer of flavor, FN Kitchen tosses spiced baked tortilla chips with bright lime zest, then piles on the bold toppings, including a pinto bean mixture laced with adobo sauce and cumin-scented roasted sweet potatoes. For an added burst of freshness, top the platter with a simple tomato-serrano salsa and finish with cool, creamy avocado slices.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more meat-free recipes.

Related Links:

Next Up

Roasted Zucchini Flatbread — Meatless Monday

Learn how to make this Roasted Zucchini Flatbread for Meatless Monday.

Skillet Lasagna — Meatless Monday

Prepare Food Network Magazine's lasagna on the stove and serve with Giada's Mixed Green Salad With Sherry Vinaigrette and Rachael's Garlic Bread.

Ina’s Zucchini Gratin — Meatless Monday

Ina uses zucchini as a seasonal vegetable to replace potato in her gratin. When baked, this dish gets a beautiful golden crust from breadcrumbs and Gruyère cheese.

Minestrone with Gnocchi — Meatless Monday

Learn the secret to serving up Food Network Magazine's warming bowl in a hurry.

Scrambled Egg Subs — Meatless Monday

Switch up your usual breakfast-for-dinner menu with Food Network Magazine's quick-fix sandwich.

Skillet Lasagna with Butternut Squash — Meatless Monday

This easy-to-make lasagna from Food Network Magazine comes together in only 35 minutes, all thanks to a few welcome shortcuts.

Fettuccini Alfredo With Zucchini Ribbons — Meatless Monday

Ellie uses low-fat milk to lighten up this decadent dish, but she adds garlic and creamy parmesan cheese to maintain its full flavors and traditional textures.

Slow-Cooker Lasagna with Spinach and Mushrooms — Meatless Monday

Yes, it's possible to make lasagna on a hectic weeknight. All you need is a trusty slow cooker to help you.

Whole-Wheat Cherry Tomato Zucchini Pan Pizza — Meatless Monday

Fresh summer produce stars in this cheesy, meatless pan pizza.

How to Cook Sweet Potatoes

Bake, boil, steam and microwave sweet potatoes like a pro.