Sweet Potato Nachos
- 3 large sweet potatoes, peeled and sliced into ¼ inch rounds
- 1 Tbsp. olive oil
- Salt, to taste
- Black pepper, to taste
- ½ cup black beans, drained and rinsed
- ½ cup canned corn, drained and rinsed
- 1½ cups colby-jack cheese, shredded
- ¼ cup cilantro, chopped
- 1 large avocado, cut into chunks
- ¼ cup plain nonfat Greek yogurt
Directions1. Preheat oven to 400°F. Place the sweet potato rounds on a large baking sheet. Toss in olive oil and season with salt and pepper. Bake for 20 minutes or until crisp. At 10 minutes, flip each potato round with a spatula. 1. In a greased baking dish, assemble nachos. Layer ⅓ of the sweet potatoes on the bottom, followed by a layer of black beans, corn and cheese. Repeat layers, finishing with cheese on top. Bake for an additional 5-7 minutes, until cheese is melted. 1. Remove pan from oven, divide in to 6 dishes and top with cilantro, avocado and Greek yogurt. Serve immediately.
Calories 310, Total Fat 18g (Saturated 7g, Trans 0g), Cholesterol 25mg, Sodium 400mg, Total Carbohydrate 28g (Dietary Fiber 7g, Sugars 8g), Protein 11g, Vitamin A 360%, Vitamin C 50%, Calcium 25%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Kid-friendly Main Dish Sodium Smart 10 Dollar Meal Vegetarian Winter Game Day Fall Snack Hispanic Appetizer Baking