Sweet Potato Nachos
Swap sweet potato rounds for chips for healthier more delicious alternative to classic nachos, loaded with all your favorite toppings.
Ingredients
- 3 large sweet potatoes, sliced into rounds
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- salt and pepper, to taste
- 1 lb lean ground beef
- 1 packet taco seasoning (I like to use Siete)
- 1 cup refried black beans, heated
- 1 /2 cup sweet mini peppers
- 1 cup romaine lettuce
- 1 avacado
- other optional toppings: cheese of choice, salsa, sour cream, taco sauce, etc.
Pico de gallo
- 2 cups grape tomatoes, diced (cherry or roma work great too)
- 1 cup red onion, finely chopped
- 1/4 TBSP jalapeño, seeded and diced (more or less to taste)
- 1/4 cup fresh squeezed lime juice
- 1/2 cup cilantro, finely chopped
- 1/2 tsp sea salt
Instructions
- Start by preheating the oven to 400 degrees. Prepare your baking sheet with parchment paper.
- Begin browning the ground beef, meanwhile while beef is browning slice your sweet potatoes in rounds to desired thickness.
- Once the meat is cooked through drain and add taco seasoning of choice and water according to packet. Remove from heat and set aside.
- Place the sweet potato rounds on the baking sheet in even layer. Drizzle olive oil and sprinkle seasonings on. Toss to evenly distribute making sure the sweet potatoes do not overlap when placing in the oven. Bake for 20 to 25 minutes until softened. ( If adding cheese, take out at 15 minutes and sprinkle with cheese and return to oven for an additional 5 minutes).
- While sweet potatoes are baking, chop all the veggies you would like to put on top. Chop the pico de gallo ingredients and toss in medium mixing bowl with lime juice and sea salt. Heat the refried black beans in 30 second intervals and stir until warmed through.
- Layer the sweet potatoes with ground beef, refried black beans, and all desired vegetables and additional toppings. Enjoy!