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Loaded Sweet Potato Nachos

Full of fiber from sweet potatoes and beans, these nachos are a healthy spin on a classic.
Prep Time10 mins
Cook Time20 mins
Servings: 6

Ingredients

  • 4 medium, narrow sweet potatoes
  • olive oil cooking spray
  • salt, pepper, and paprika to taste
  • 15 oz. can kidney beans, rinsed
  • 15 oz. can black beans, rinsed
  • 1 1/2 shredded sharp cheddar
  • 1 c. salsa
  • 1 small avocado, diced
  • 1/2 c. sour cream

Instructions

  • Preheat oven to 400 degrees. Spray two baking sheets with olive oil cooking spray. Peel sweet potatoes and slice into 1/4-inch-thick medallions. Spread in a single layer across both baking sheets. Spray tops of potatoes with olive oil spray and sprinkle with salt, pepper, and paprika. Bake 20 minutes or until tender.
  • Transfer all sweet potato slices to a single baking sheet. Distribute kidney beans and black beans evenly over them, then sprinkle with the cheddar.
  • Broil 5 inches from heat about 2 minutes or until cheese is melted.
  • Top with salsa, avocado, and sour cream.

Notes

A Love Letter to Food Original Recipe.