Ingredients
Scale
- 2 large sweet potatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Thinly slice the sweet potatoes into rounds and toss them in a bowl with olive oil, salt, and pepper.
- Spread the sweet potato slices in a single layer on a baking sheet. Bake them for about 20 minutes, flipping halfway through, until they are tender and slightly crispy.
- Remove the sweet potato slices from the oven and layer them with black beans, corn, and shredded cheese.
- Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, top your nachos with diced avocado, salsa, and fresh cilantro before serving.
Notes
These nachos are great with extra salsa or a dollop of sour cream. Keep in mind that the sweet potatoes may lose some crispness upon reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg