Description
A delicious and healthy twist on classic nachos featuring roasted sweet potatoes, black beans, and a zesty green chile salsa.
Ingredients
Scale
- 2 large sweet potatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup green chile salsa
- 1 teaspoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and dice the sweet potatoes into 1-inch cubes. Toss with olive oil, cumin, paprika, salt, and black pepper.
- Spread sweet potatoes evenly on a baking sheet and roast for 25-30 minutes, until tender and golden.
- In a large serving dish, layer the roasted sweet potatoes, black beans, and cheese.
- Broil for 2-3 minutes until the cheese is melted and bubbly.
- Drizzle with green chile salsa before serving.
Notes
- For extra spice, add jalapeños to the topping.
- Can be served with avocado or sour cream on the side.
- For a vegan option, omit cheese or use a plant-based cheese substitute.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg