Sweet Potato Nachos
Josh Ball
Rated 5.0 stars by 1 users
Category
Snack
Cuisine
Mexican
Servings
4-6
Prep Time
10 minutes
Cook Time
30 minutes
Who doesn’t love good nachos? They are cheesy baked goodness that’s perfect for sharing. Unfortunately, they are not the healthiest finger foods. All the carbs and cheese can really get to you! Luckily, @cookedbyclauds has created a healthier version of nachos by using our perfectly imperfect sweet potatoes and veggies. All the nacho goodness, without the guilt? Sign us up!
Ingredients
- 1 large sweet potato, peeled
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp cracked black pepper
- Pinch of salt
- 1 ½ tbsp extra virgin olive oil
- 200g tinned black beans, drained and rinsed
- 200g tinned four bean mix, drained and rinsed
- 100g shredded mozzarella
- 8 solanato/grape tomatoes, quartered
- 2 tbsp pickles, roughly chopped
- ⅓ red onion, diced
- 2 spring onions, whites and greens, finely chopped
- 1 avocado, mashed
- 2 tsp lemon juice
- 3 tbsp cream cheese/sour cream/greek yoghurt
- Parsley to garnish
Directions
- Preheat the oven to 200°C fan forced, and line a medium baking dish (20x28cm).
- Cut the sweet potato into quarters, then thinly slice into half-discs. Add to a bowl and season with paprika, onion powder, pepper, salt and EVO oil, tossing to coat well.
- Lay sweet potato in a single layer in the baking dish and cook for 20 mins, until softened.
- Remove from the oven and spread the black beans, four bean mix and shredded mozzarella over the sweet potatoes. Cook for a further 8-10 mins until the cheese is melted and slightly brown.
- Remove from the oven and top with tomatoes, pickles, onions, and spring onions.
- Add the lemon juice to the mashed avocado and stir through. Add to the nachos in dollops, along with cream cheese/sour cream/greek yoghurt.
- Garnish with parsley and serve.
