Sweet Potato Nachos
Ingredients
- 3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
- 1 Tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 1/2 tsp. paprika
- 1/3 cup black beans
- 1/3 cup reduced-fat shredded Cheddar cheese
- 1/3 cup chopped tomato (1 plum tomato) OR 1/3 cup no-salt-added, canned, diced tomatoes
- 1/3 cup chopped avocado
Serves: 6
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds.
Bake for another 5-10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.
Extra Tips:
- For easy clean-up, line your baking pan with foil before spraying with nonstick cooking spray, allowing you to toss the foil after use.
- A well-stocked spice cabinet is an easy way to add flavor without added sodium – however, be sure to look for spices and seasoning mixes without added salt.
Nutrition Facts (1 serving):
Calories: 209 kcal
Carbs: 34 g
Protein: 6 g
Sodium: 194 mg
Recipe courtesy of the American Heart Association. We used this recipe in a Simple Cooking with Heart Class.
