Seriously Simple Sweet Potato Nachos
Black beans, corn, avocado and sweet potato make these Sweet Potato Nachos seriously simple. Good to the last little bean and no chip required!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 1 large sweet potato, sliced 1/4-inch rounds
- 1 teaspoon chile powder
- 1 teaspoon canola oil
- 1 can black beans, drained and rinsed
- 1 10-ounce bag frozen corn, could use 1 15-oz can
- 1/4 cup cheese, shredded (mozzarella, Monterey Jack, or cheddar)
- 1/2 avocado, chopped
Instructions
- Preheat oven and baking sheet to 425° F .
- In a large bowl, stir together sweet potatoes with chile powder and oil. Scatter potatoes on heated baking sheet. Bake for 15-18 minutes until cooked through. A little browning is OK.
- Place the corn in a single layer in an ovenproof skillet. Roast in oven, stirring once. Cook until some are turning brown, 18-20 minutes.
- When potatoes are done, top with black beans, corn, and cheese. Return to oven and bake until cheese melts. Sprinkle with avocado. Serve.
Nutrition
- Serving Size: 1 cup
- Calories: 260
Keywords: Nachos, vegetables
