Let me start off this post by saying that I was super hesitant to try this recipe out. Because nachos are nachos, and you can't mess them. But, I've been changing up my eating habits and looking for healthier versions of some of my favorites. So it was loaded sweet potato nachos or no nachos at all.
Well, they were pretty darn tasty! And it's an easy recipe to put together, taking little time and resulting in a lot of flavor. While I was content with a meatless nacho, my husband said he would love to add meat...of course he would, he's a man ;) So, if you're like him, I think some shredded chicken would be the perfect add-in for more protein.
- What You'll Need
- 4 sweet potatoes
- 3 TBSP olive oil
- 1 TBSP paprika
- 1 TBSP garlic powder
- 1 TSP ground cumin
- Salt + Pepper to taste
- 15 oz black beans, drained & rinsed
- Shredded colby jack cheese
- 2 roma tomatoes, diced
- 2 jalapeño peppers, seeded and sliced
- Small bunch of fresh cilantro
- What You'll Do
- Preheat oven to 400°.
- Peel and wash your sweet potatoes. Slice them (about 1/4" thickness) into rounds.
- Place the rounds in a bowl and toss with olive oil, paprika, garlic powder, cumin, salt, and pepper.
- Line two baking sheets with aluminum foil. Spray the foil with cooking spray.
- Arrange the rounds on the foil-lined sheets so that none are overlapping or touching.
- Bake for 15 minutes, then flip the rounds onto the other side and bake for another 7 minutes.
- Once done, place the cooked sweet potato rounds in a 9x13 baking dish (spray with cooking spray first). This time the rounds can overlap and touch.
- Top with black beans and colby jack cheese. Place back in the oven for about 5 minutes or until the cheese has melted.
- Remove from the oven and tip with jalapeños, tomatoes, and chopped cilantro.
- Enjoy right away!
This recipe was adapted from one of Rachel's recipes.
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