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–+ servings

Sweet Potato Nachos

There's nothing sweet about these spicy bad boys.
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Servings: 4 hombres

Ingredients

For cilantro lime crema

  • 3/4 cup sour cream
  • 2 teaspoons fresh lime juice
  • 2 teaspoons finely chopped fresh cilantro
  • 1/2 teaspoon chili powder
  • Salt to taste

For sweet potato nachos

  • 3 medium sweet potatoes washed and sliced into 1/4 inch rounds
  • 2 tablespoons olive oil divided
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • Salt and freshly ground pepper to taste
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup corn kernels fresh or thawed if frozen
  • 1 cup shredded cheddar cheese
  • 1/2 medium red onion chopped
  • 1 roma tomato diced
  • 1 ripe avocado diced
  • 1 jalapeno sliced
  • Chopped fresh cilantro and salsa for serving

Instructions

  • Whisk together all ingredients for crema In a small bowl. Cover and refrigerate until ready to use.
  • Preheat oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil and brush with 1 tablespoon of olive oil.
  • Toss sweet potato rounds, remaining 1 tablespoon olive oil, garlic powder, chili powder, paprika, salt and pepper in a large bowl. Arrange rounds into an even layer on prepared baking sheet.
  • Bake for 20-25 minutes or until tender. Remove from oven and top with beans, corn and cheese. Return to oven for 5-7 minutes or until cheese is melted.
  • Remove from oven and top with onion, tomato, avocado and jalapeno. Sprinkle with cilantro and serve with salsa and cilantro lime crema.