Loaded Sweet Potato Nachos
Loaded Sweet Potato Nachos put a fun & healthy twist on traditional nachos by swapping out tortilla chips for sweet potatoes without sacrificing flavor! It's a perfect dish to share with friends or keep all to yourself! It can easily be modified to fit your personal preferences.
Servings: 4 servings
Calories: 348kcal
Ingredients
- 2 large sweet potatoes or 3-4 small/medium, sliced into rounds
- 1.5 Tbsp extra virgin olive oil or avocado oil
- 1 tsp garlic powder
- 3/4 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 3/4 cup black beans no-salt-added, drained and rinsed
- 1/3 cup frozen corn
- 1/2 cup bell peppers chopped
- 1 small onion chopped
- 2 jalapeños sliced
- 3/4 cup shredded Mexican cheese more if desired
- 1 avocado diced
Optional Toppings: plain Greek yogurt, chunky salsa, cilantro and/or tortilla chips
Instructions
- Preheat oven to 400 F. Cover large baking sheet with foil or parchment paper and spray with non-stick cooking spray.
- Slice sweet potatoes into thin, ~¼ inch rounds and transfer to a large bowl. Drizzle with olive oil and spices and arrange evenly over sweet potatoes; toss to evenly coat.
- Spread sweet potato rounds into an even layer on prepared baking sheet.
- Bake sweet potatoes for about 25 minutes. Flip them over at 15 minutes using a spatula to cook evenly.
- While they are baking, chop up the bell peppers, onion, jalapenos, avocado and/or any other desired toppings. Drain and rinse black beans & measure out corn; set aside.
- Once sweet potatoes have baked for a total of ~25 minutes, flip once more. They should be close and piled on top of each other; then top with corn, black beans, peppers, onion, jalapeños and shredded cheese.
- Place baking sheet back in oven and bake for an additional 6-7 minutes, or until cheese melts.
- Remove from oven and add diced avocado and any other toppings you'd like! Serve hot.
- Store in airtight container in refrigerator for up to 3 days.
Notes
These Sweet Potato Nachos are meatless, but they taste great with my Crockpot Chicken Tacos on top if you want to add meat!
Nutrition
Calories: 348kcal | Carbohydrates: 51g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 252mg | Potassium: 862mg | Fiber: 10g | Sugar: 10g | Vitamin A: 25065IU | Vitamin C: 39mg | Calcium: 204mg | Iron: 2mg