Sweet Potato & Black Bean Nachos

Name: Sweet Potato & Black Bean Nachos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 sweet potatoes (thinly sliced into rounds); 1 tablespoon olive oil; 0.5 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.25 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 15 ounce black beans (rinsed and drained); 0.5 cup frozen corn; 1 cup shredded Mexican cheese blend; 0.5 cup salsa; 0.25 cup guacamole; 2 tablespoon fresh cilantro (chopped)

Crispy sweet potato rounds topped with seasoned black beans, corn, melty cheese, and fresh Mexican fixings for a flavorful, hearty meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $2.02/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Egg-Free
Pescatarian
High-Fiber

Ingredients

2 sweet potatoes (thinly sliced into rounds)
1 tablespoon olive oil
0.5 teaspoon chili powder
0.5 teaspoon ground cumin
0.25 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
15 ounce black beans (rinsed and drained)
0.5 cup frozen corn
1 cup shredded Mexican cheese blend
0.5 cup salsa
0.25 cup guacamole
2 tablespoon fresh cilantro (chopped)

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a medium bowl, toss thinly sliced sweet potato rounds with olive oil, chili powder, ground cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the sweet potato rounds in a single layer on the prepared baking sheet. Bake for 10-12 minutes, or until just tender. Remove from oven.
While sweet potatoes bake, in a small bowl, combine rinsed and drained black beans and frozen corn.
Top the partially cooked sweet potato rounds evenly with the black bean and corn mixture, then sprinkle with shredded Mexican cheese blend.
Return to the oven and bake for another 5-8 minutes, or until cheese is melted and bubbly and sweet potatoes are tender.
Serve immediately with salsa and guacamole. Garnish with chopped fresh cilantro if desired.

Notes

Nachos are best served immediately to maintain crispiness of the sweet potatoes. Prep your toppings like salsa and guacamole while the sweet potatoes bake.

Nutrition (per serving)

Calories: 450
Protein: 19.5 g
Carbohydrates: 58.5 g
Fat: 16 g
Fiber: 15 g
Sodium: 750 mg
Saturated Fat: 7 g
Sugar: 10 g
Cholesterol: 30 mg