Description
A delicious and healthy twist on classic nachos, featuring sweet potato rounds as the base instead of tortilla chips.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- Optional toppings: sour cream, guacamole, jalapeños
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the sweet potato slices with olive oil, chili powder, cumin, salt, and pepper.
- Spread the sweet potato slices in a single layer on a baking sheet.
- Bake for 15-20 minutes, or until tender and slightly crispy.
- Remove from oven and top with black beans and shredded cheese.
- Return to the oven for 5 minutes, or until the cheese is melted.
- Top with salsa and cilantro. Add any other desired toppings.
Notes
- For crispier sweet potato rounds, slice them very thinly.
- You can use other beans like pinto beans or kidney beans.
- Experiment with different cheeses like Monterey Jack or pepper jack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 20mg
Keywords: sweet potato nachos, healthy nachos, vegetarian nachos, baked sweet potatoes, quick appetizer