Sweet Potato Nachos
Prep: 20 minutes
Bake: 35 minutes • Serves: 6
3 medium sweet potatoes, sliced 1/4-inch-thick crosswise (about 2 pounds)
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup shredded reduced fat Cheddar and/or pepper Jack cheese
1 can (10 ounces) diced tomatoes & green chilies, drained
1 cup fresh or frozen corn kernels, thawed if necessary
3/4 cup drained and rinsed no salt added black beans
3 green onions, thinly sliced
1 avocado, peeled, pitted and thinly sliced
Coarsely chopped fresh cilantro for garnish (optional)
1.Preheat oven to 450°; line rimmed baking pan with aluminum foil and spray with cooking spray.
2. In large bowl, toss potatoes, oil, cumin, salt and pepper; spread on prepared pan. Bake potatoes 30 minutes or until crisp, stirring potatoes once. Top potatoes with cheese, tomatoes, corn and beans; bake 5 minutes or until cheese melts. Makes about 8 cups.
3. Serve nachos topped with onions and avocado garnished with cilantro, if desired.
Approximate nutritional values per serving (1-1/4 cups):
272 Calories, 14g Fat (4g Saturated), 14mg Cholesterol, 431mg Sodium,
29g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 9g Protein
Chef Tip:
A mandolin can be used to easily slice the potatoes.
Dietitian’s Dish:
> Sweet potatoes contain high levels of beta-carotene, which benefits the immune system and eye health. They’re also a rich source of antioxidants, fiber, potassium and vitamins A and C.
