These sweet potato nachos are a really healthy alternative to the normal tortilla chips, they are topped with black beans, tomatoes, and cheese and have tons of flavor. You can change up the toppings and add some dip to have yourself a really delicious and healthy appetizer.
Ingredients:
- 2 sweet potatoes
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ½ teaspoon pepper
- ½ cup black beans
- 1 cup shredded Mexican cheddar cheese
- 1 jalapeno, sliced
- ½ cup grape/cherry tomatoes, chopped
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 avocado, sliced or chopped (optional)
Instructions:
- Preheat the oven to 400°F. Spray a large baking sheet with olive oil cooking spray.
- Slice sweet potatoes into ¼ inch rounds
- In a large bowl, combine the sweet potatoes, oil, garlic powder, onion powder, cumin, paprika, chili powder, and sea salt and gently toss to coat.
- Place seasoned sweet potatoes on a baking sheet, spacing out the pieces so that they roast instead of steam.
- Bake for 25 minutes, tossing halfway until sweet potatoes are tender and starting to brown.
- Remove the pan from the oven; push the sweet potatoes together in the center of the pan. Top with black beans, sprinkle with cheese and add jalapeño slices on top. Return to the oven and bake until the beans are heated through and the cheese has melted, about 6-7 minutes.
- Top the sweet potatoes with chopped tomato, red onion and cilantro. Add avocado and serve directly from the sheet pan.
