Sweet Potato Nachos with Avocado Cilantro Cream : Spiced, baked Sweet potato rounds become the base for healthy nachos. They are topped with black beans, cheese and a healthy drizzle of avocado cilantro cream that is to die for. Gluten Free. Vegetarian.
Time for another Game Day Recipe.
At this point, you are either on pins and needles as your team enters into the hardest part of their football schedule, or you have given up hope for the year. I am not choosing to not share with you where I fall on that spectrum, sigh!
I love nachos. My hubbie loves nachos. My kids love nachos.
Crunchy chips smothered with cheese–what is NOT to love?!
Maybe the calories. Maybe the grease. Maybe the fat.
Or maybe you don’t care about any of that and you just want to experience a new version of nachos that are CRAZY good.
Because I sure did, and I am so glad I came up with this concoction to devour during our last marathon of college football games (and hey–if the game didn’t do my way, at least I knew I would enjoy what I was eating!!)
3 large sweet potatoes, peeled
1 tablespoon canola oil
1 teaspoon each of paprika, salt, chili powder, garlic powder, onion powder
1 15 oz can of black beans, rinsed (or 2 cups of pre-cooked beans)
1 cup sharp cheddar cheese, shredded
1 lime, zest and juice
¼ cup fresh cilantro
½ cup Greek yogurt (plain)
1 teaspoon salt
For the Sweet Potato Chips:
Preheat oven to 425.
Slice the sweet potato into ⅛ inch slices using a food processor or mandoline.
Toss the sweet potatoes with the oil and spices and spread into a thin layer on a large rimmed sheet pan.
Bake for 20 minutes and flip. Bake for another 10 minutes, until edges are beginning to curl up and get crispy.
You can find complete recipes of this SWEET POTATO NACHOS WITH AVOCADO CILANTRO CREAM in amindfullmom.com