Description
A delicious and healthy twist on classic nachos using gluten-free sweet potatoes as the base.
Ingredients
Scale
- 2 large sweet potatoes, sliced into rounds
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 avocado, diced
- 1/2 cup shredded cheese
- 1/4 cup Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato rounds with olive oil, salt, pepper, and paprika.
- Arrange in a single layer on a baking sheet.
- Bake for 20 minutes, flipping halfway.
- Top with black beans, corn, and cheese.
- Return to oven for 5 minutes to melt cheese.
- Remove from oven and add avocado, Greek yogurt, and cilantro.
- Serve with lime wedges.
Notes
- Use dairy-free cheese for vegan option.
- Store leftovers in airtight container for up to 2 days.
- Reheat in oven for best texture.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 10mg