Spicy Sweet Potato and Beef Nachos

Name: Spicy Sweet Potato and Beef Nachos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Cuisine: Tex-Mex
Ingredients: 1 sweet potato (scrubbed, sliced into 1/4-inch rounds); 1 tablespoon olive oil; 0.25 teaspoon salt; 4 ounce ground beef (lean); 0.25 yellow onion (finely diced); 1 clove garlic (minced); 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.25 cup canned black beans (rinsed and drained); 0.5 cup Monterey Jack cheese (shredded); 0.5 Roma tomato (diced); 0.25 red onion (finely diced); 1 tablespoon fresh cilantro (chopped); 1 tablespoon lime juice; 2 tablespoon sour cream

Roasted sweet potato slices topped with seasoned ground beef, black beans, melty cheese, and fresh pico de gallo, offering a delightful twist on classic nachos.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 1
Cuisine: Tex-Mex
Difficulty: Easy
Cost: $5.47/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
Halal
High-Protein
High-Fiber

Ingredients

1 sweet potato (scrubbed, sliced into 1/4-inch rounds)
1 tablespoon olive oil
0.25 teaspoon salt
4 ounce ground beef (lean)
0.25 yellow onion (finely diced)
1 clove garlic (minced)
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.25 cup canned black beans (rinsed and drained)
0.5 cup Monterey Jack cheese (shredded)
0.5 Roma tomato (diced)
0.25 red onion (finely diced)
1 tablespoon fresh cilantro (chopped)
1 tablespoon lime juice
2 tablespoon sour cream

Instructions

Preheat oven to 400 degrees Fahrenheit (200°C). Line a small baking sheet with parchment paper.
Roast sweet potatoes: Toss the 1 each sliced sweet potato with 1 tablespoon olive oil and 1/4 teaspoon salt. Arrange in a single layer on the prepared baking sheet. Roast for 15-20 minutes, flipping halfway through, until tender and slightly caramelized.
Cook beef filling: While sweet potatoes roast, heat a small skillet over medium heat. Add the 4 ounces ground beef, 1/4 each finely diced yellow onion, and 1 clove minced garlic. Cook, breaking up the beef, until browned and the onion is softened, about 5-7 minutes. Drain any excess fat. Stir in 1 teaspoon chili powder and 1/2 teaspoon ground cumin. Cook for another minute until fragrant. Stir in 1/4 cup canned black beans.
Prepare pico de gallo: In a small bowl, combine 1/2 each diced Roma tomato, 1/4 each finely diced red onion, 1 tablespoon chopped fresh cilantro, and 1 tablespoon lime juice. Stir to combine.
Assemble and broil: Once sweet potatoes are roasted, spread the beef and bean mixture evenly over them on the baking sheet. Sprinkle with 1/2 cup shredded Monterey Jack cheese. Return to the oven and broil for 2-3 minutes, watching carefully, until the cheese is melted and bubbly.
Serve: Remove from oven. Top with fresh pico de gallo. Serve with 2 tablespoons sour cream on the side, if desired.

Notes

Leftovers are best reheated in an oven or air fryer to maintain crispness of the sweet potatoes. Can be made vegetarian by using plant-based ground crumbles.

Nutrition (per serving)

Calories: 838
Protein: 39.6 g
Carbohydrates: 54.2 g
Fat: 53.7 g
Fiber: 8.9 g
Sodium: 1355 mg
Saturated Fat: 21.1 g
Sugar: 12.1 g
Cholesterol: 131 mg