Black beans, corn, avocado and sweet potato make these Sweet Potato Nachos seriously simple. Good to the last little bean and no chip required!
Author:Judy Barbe
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 minutes
Yield:41x
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.