Sweet Potato Nachos
I’d just worked out and needed to get some dinner ready for when K got home – the plan was Nachos, but I just wasn’t feeling it. Especially having all of those chips after just busting my butt. Well, that’s where sweet potato nachos came in, and they were DIVINE. Sweet Potato Nachos will definitely be our go to for Nachos now – my mouth is literally watering as I write this just thinking about them/remembering eating them. You most definitely want to try these.
Ingredients
2 large sweet potatoes, peeled and sliced 1/4 inch thick
1 Tbsp. olive oil
1 tsp. paprika
1 tsp. garlic powder
salt and pepper, to taste
1 can black beans
1-3 cups shredded cheese, depending on preference
sour cream, to taste
salsa, to taste
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. dried oregano
pinch of cayenne pepper
Instructions
1
Preheat oven to 425 degrees, and generously spray a baking sheet with cooking spray.
2
Peel your sweet potatoes, then slice them into 1/4 inch thick rounds. Place your sliced sweet potato rounds in a bowl, then drizzle with olive oil. Mix to coat well and evenly. Season with garlic powder, paprika, salt, and pepper.
3
Place your sweet potato rounds in a single layer on your baking sheet, then bake for 30-40 minutes, turning halfway through.
4
While your sweet potatoes are baking combine black beans, chili powder, cumin, dried oregano, and cayenne pepper in a small saucepan then heat over medium heat.
5
When sweet potatoes are done, and fork tender, remove them from the cookie sheet, then place them in a baking dish, layering sweet potatoes, cheese, black beans, cheese, and repeating to use up all of your sweet potatoes. Return to the oven to cook for an additional 5 minutes, or until the cheese is melted.
6
Serve with sour cream, guacamole, salsa, or any other desired toppings.
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