gluten free; vegetarian
Sweet potatoes are a great source for vitamin A, potassium and fiber. Black beans provide protein and fiber, as well as key nutrients such as zinc and folate. For extra protein, add ½ pound fully cooked, 100-percent-grass-fed ground beef.
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Sweet Potato Nachos
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Ingredients
- ½ teaspoon salt
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 pound sweet potatoes peeled and sliced lengthwise ¼-inch thick - about 3 small)
- ½ red onion peeled and finely chopped
- 1 (14.5-ounce) can no-salt-added black beans rinsed and drained
- 1 medium tomato diced
- ¾ cup puréed lower-sodium mild or medium salsa
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 avocado diced
- ½ cup plain regular or Greek yogurt optional
Instructions
- Preheat oven to 400°. In a small bowl, combine salt, cumin and chili powder; set aside.
- Coat a rimmed baking sheet with nonstick spray. Place sweet potato rounds and onion, intermixed, on prepared baking sheet; spray with nonstick spray and sprinkle with seasoning mixture. Bake for 18–20 minutes or until potatoes are just soft. Remove from oven.
- Toss beans and diced tomato with salsa. Top sweet potatoes with roasted onions, bean-salsa mixture and cheese. Bake an additional 4–6 minutes or until cheese melts. Remove from oven, top with avocado and yogurt, and serve.
Recipe Notes
Nutrition Facts
Sweet Potato Nachos
Amount Per Serving
Calories 14412
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 6g
30%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 28mg
9%
Sodium 628mg
26%
Total Carbohydrates 54g
18%
Dietary Fiber 12g
48%
Sugars 15g
Protein 16g
32%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (¼ of recipe): 412 cal, 13g fat (6g mono, 1g poly, 6g sat), 28mg chol, 628mg sodium, 54g carb (12g fiber, 15g sugars), 16g protein
