Description
Loaded Sweet Potato Nachos with Black Beans & Chipotle Crema are a must-try for a flavorful twist!
Ingredients
Scale
- 2 large sweet potatoes, cut into thin rounds
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup grated cheese (cheddar or a mix)
- 1 ripe avocado, chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/2 cup Greek yogurt
- 1-2 teaspoons chipotle sauce (to taste)
- Juice of 1 lime
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine the sweet potato rounds with olive oil, smoked paprika, ground cumin, onion powder, and sea salt. Toss until well coated.
- Arrange the sweet potatoes in a single layer on the prepared baking sheet and bake for 20-25 minutes, turning halfway through.
- Once baked, layer the sweet potatoes on a large serving dish and scatter the black beans, corn, and grated cheese over the top.
- Return to the oven for another 5-7 minutes, or until the cheese is bubbly and melted.
- In a small bowl, combine Greek yogurt, chipotle sauce, and lime juice to make the spicy chipotle drizzle.
- After removing the nachos from the oven, drizzle the chipotle sauce over them, add diced avocado, and sprinkle with fresh cilantro. Serve hot and enjoy!
Notes
- For an added kick, consider topping with sliced jalapeños or tangy pickled onions before serving.
- You can swap black beans for pinto beans or include cooked ground turkey or beef for a more filling dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg