Instead of loading up on the empty calories in typical nachos, try this version packed with filling fiber (aka resistant starch), skin-glowing vitamin A, and electrolyte-rich potassium.
Sweet Potato Nachos
Time: 30 minutes | Servings: 2
Ingredients
- 1 sweet potato, sliced into 1/8" rounds
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon cumin
- sea salt and pepper, to taste
- 1 cup black beans, rinsed, drained & heated
- 1 cup diced tomatoes
- 1 cup pre-shredded coleslaw mix (cabbage, carrots)
- 1/2 cup guacamole
- 1/4 cup fresh chopped cilantro
Directions
1. Preheat the oven to 425F. Line a baking sheet with parchment paper. Toss sweet potato rounds with olive oil and season with cumin, salt, and pepper. Bake for 20-25 minutes. 2. Top with black beans, tomatoes, coleslaw, guacamole, and cilantro.
Nutritional Facts for Sweet Potato Nachos
1/2 recipe
2
Daily Value %*
20%
26%
15%
0%
20%
17%
64%
26%
0%
0%
0%
0%
* Daily Value % based on a 2000 calorie diet.
Marilyn says
I tried twice but couldn’t make the potatoes into anything suitable for nachos. Went straight from soft to burnt. Some slices were soft with burnt spots and some were burnt with soft spots!
Dawn says
Even cooking of these is all about the cutting! Using a mandoline so each one is the same thickness really works well. Also you can do a combo of bake/broil…bake until mostly done, and then broil at the end to crisp up. xoxo