Oh, Mexican food how I love thee! Especially nachos. I can eat a whole plate of nachos all by myself, not that it’s wise for the waistline, but hey it’s nachos!!
Like most of my recipes, I play around and research alternatives to make traditional recipes healthier.
And that’s what I did with these sweet potato nachos! What makes them a “healthy” alternative, is the substitution of tortilla chips with baked sweet potato slices (good carbs), and Greek yogurt instead of sour cream. Add shredded baked chicken and voilà you have a carb friendly, low calorie, protein packed plate of goodness! I promise you this will be a hit at your next gathering!
2 large sweet potatoes, sliced ¼ inch thick
1 Tbsp. olive oil
1 tsp. paprika
1 tsp. garlic powder
salt and pepper, to taste
1 cup canned black beans, rinsed
1 cup shredded sharp cheddar cheese
¼ cup chopped green onions
1 avocado, diced or smashed
Preheat oven to 425F and lightly spray a baking sheet with cooking spray.
Peel, slice sweet potatoes into ¼ inch rounds and place in a large bowl. Drizzle with olive oil, and mix to ensure that each potato slice is coated evenly. Season with paprika, garlic powder, and salt and pepper.
Place potatoes in a single layer on your baking sheet. Bake for 40 minutes, turning them over halfway through.
Remove from oven and transfer rounds to a cast iron skillet. It’s ok for the edges to overlap. Top with beans and cheese place back in oven for an additional 5 minutes, or until cheese is melted.
Remove from oven and sprinkle with chopped green onions. Serve with avocado, Greek yogurt and salsa.