Description
A delicious and healthy twist on traditional nachos, featuring sweet potatoes as the base and loaded with fresh veggies and toppings.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 cup diced tomatoes
- 1 avocado, diced
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, and salt.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender.
- In a skillet, combine the roasted sweet potatoes, black beans, corn, and diced tomatoes.
- If using, sprinkle shredded cheese on top and return to the oven for an additional 5-10 minutes until the cheese is melted.
- Remove from the oven and top with diced avocado and fresh cilantro before serving.
Notes
- This dish is gluten-free and can be made vegan by omitting the cheese.
- Feel free to customize the toppings based on your preferences.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking and Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg