Roasted Sweet Potato Nachos
These nachos are a total game-changer. By using thinly sliced sweet potatoes as your base, you get a natural sweetness that perfectly counters the heat of jalapeños and the saltiness of melted cheese. Plus, they are naturally gluten-free and filling enough to work as a light weeknight dinner!
Servings: 6
Ingredients
- 2 Large sweet potatoes sliced into rounds
- 2 Tbsp Olive oil
- Salt & Pepper to taste
- 1/2 cup Black Beans
- 1/4 cup Corn
- 1/4 cup Shredded Cheese
- 1 Jalapeno Pepper sliced
- 1/4 cup Cilantro
Instructions
- Prep and Roast: First, preheat your oven to 425°F. Then, toss your sweet potato rounds with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, flipping halfway through, until they are tender and the edges start to crisp.
- The Layering: Once the potatoes are roasted, pull the tray out and bunch them together slightly so they overlap. Sprinkle the black beans, corn, and cheese evenly over the top.
- The Melt: Pop the tray back into the oven for about 5 more minutes, or until the cheese is bubbly and golden.
- The Finish: Remove from the oven and go heavy on the garnishes! Top with fresh jalapeños and cilantro. Serve immediately with plenty of salsa and sour cream on the side.
Nutrition
Calories: 151kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 73mg | Potassium: 332mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10823IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg