Sweet Potato Nachos Recipe
Ingredients
- 3 large sweet potatoes - washed and sliced into ¼-inch rounds
- nonstick cooking spray
- 1½ tsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- Dash salt and pepper
- 1½ tsp olive oil
- 1½ cups shredded mozzarella cheese
- 1 cup black beans - rinsed and drained
- ½ cup tomato - finely diced
- ¼ cup green onions - chopped
- ¼ cup cilantro - chopped
- 1 avocado - diced
- light sour cream - to top
Instructions
- Preheat the oven to 400° F. Line a large baking pan with aluminum foil and lightly spray them with nonstick cooking spray.
- In a large bowl, place the sliced potatoes, olive oil, paprika, chili powder, and garlic powder and toss together until all of the potato slices are evenly coated.
- Arrange the sliced potatoes in a single layer in the baking pan. Sprinkle with a dash of salt and pepper.
- Bake the potatoes for 20 minutes. Then, using a spatula, flip the potatoes to the opposite side and bake for an additional 10 minutes, or until potatoes are crisp and slightly browned.
- Remove the pan from the oven and sprinkle the potatoes evenly with the mozzarella cheese and black beans. Place the pan back in the oven and bake for about another 5 minutes, or until the cheese is melted.
- Remove the pan from the oven and top with green onions, diced tomato, cilantro, and avocado. Top with a dollop or light sour cream, if desired. Serve immediately and enjoy!
Notes
Storage Instructions:
These nachos definitely taste best when they are served immediately after preparation, but they can be stored in the refrigerator in an air-tight container for up to 4 days. Reheat leftovers in the microwave for 2-3 minutes, or until potatoes are nice and hot!Nutrition
Serving: 0.166 of recipeCalories: 230 kcal (12%)Carbohydrates: 22 g (7%)Protein: 10 g (20%)Fat: 13 g (20%)Saturated Fat: 4 g (25%)Polyunsaturated Fat: 1 gMonounsaturated Fat: 4 gCholesterol: 15 mg (5%)Sodium: 422 mg (18%)Fiber: 6 g (25%)Sugar: 6 g (7%)