Description
These loaded sweet potato nachos are a delicious twist on a classic dish. Topped with savory chili and a creamy cheese drizzle, they are perfect for sharing or as a satisfying meal!
Ingredients
2 large sweet potatoes
1 can black beans, drained and rinsed
1 cup corn, canned or frozen
1 cup shredded cheese (cheddar or Monterey Jack)
1 cup chili (canned or homemade)
1 avocado, diced
1/4 cup sour cream
1 jalapeño, sliced
Fresh cilantro for garnish
Salt and pepper to taste
Instructions
1. Preheat the oven to 425°F (220°C).
2. Slice the sweet potatoes into thin rounds and place them on a baking sheet. Drizzle with olive oil, salt, and pepper.
3. Bake the sweet potatoes for 25-30 minutes until crispy and cooked through.
4. Remove the sweet potatoes from the oven and layer them with black beans, corn, and cheese.
5. Return to the oven and bake for an additional 5-10 minutes until the cheese is melted.
6. Remove from the oven and drizzle with warm chili.
7. Top with diced avocado, sour cream, jalapeño slices, and fresh cilantro before serving.
Notes
Feel free to customize the toppings based on your preferences. You can add olives, diced tomatoes, or other favorite toppings. For a spicy kick, include hot sauce or chili flakes.
Nutrition
- Serving Size: 1 plate
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: nachos, sweet potato, chili, cheese