Sweet Potato Nachos
CALORIES: 385
PREP: 5 minutes
COOK: 40 minutes
Are you looking for a healthier and more flavorful twist on classic nachos? Look no further than these incredible Sweet Potato Nachos! This dish is not only delicious and easy to make, but it is also packed with fiber and nutrients.
Ingredients
| 2 | large sweet potatoes, peeled and sliced |
|---|---|
| 1 tbsp | oil |
| 1 tsp | chili powder |
| 1 tsp | garlic powder |
| 1/2 tsp | smoked paprika |
| 1/2 tsp | dried oregano |
| 1/4 tsp | salt |
| 1/2 | 15-oz can black beans, drained and rinsed |
| 1/2 cup | shredded cheddar cheese |
| 1 | avocado, diced |
| 1 | jalapeño pepper, sliced |
| 1/4 | red onion, finely diced |
| 1/4 cup | fresh cilantro leaves |
| 1/4 cup | sour cream |
Directions
Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, coat the sweet potatoes with the oil, chili powder, smoked paprika, garlic powder, oregano, and salt. Toss until the sweet potatoes are well coated. Transfer them to the baking sheet, arranging them in a single layer. Bake until they are tender and begin to brown, about 30 to 35 minutes.
Remove the sweet potatoes from the oven and top them with the black beans and cheese. Return them to the oven and continue to bake until the cheese is melted, about 3 to 4 minutes.
Once the cheese is melted, top the sweet potatoes with the avocado, jalapeño, red onion, and cilantro. Serve immediately with the sour cream.
| Per serving | |
|---|---|
| Calories (kcal) | 385 |
| Total Fat (g) | 22 |
| Saturated fat (g) | 7 |
| Cholesterol (mg) | 31 |
| Sodium (mg) | 482 |
| Total Carbohydrate (g) | 39 |
| Dietary Fiber (g) | 12 |
| Total Sugars (g) | 8 |
| Protein (g) | 12 |
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