Spicy Sweet Potato Nachos

Deliciously crispy sweet potato nachos topped with spicy black beans, fresh avocado, and a hint of lime, perfect for a unique twist on a Mexican classic.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 large sweet potatoes

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp salt

1 cup black beans, drained and rinsed

1/2 tsp cayenne pepper

1/2 tsp cumin

1/2 cup shredded cheddar cheese

1 avocado, diced

1/4 cup sour cream

2 tbsp chopped fresh cilantro

1 lime, cut into wedges

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Slice sweet potatoes into 1/4-inch rounds and toss with olive oil, smoked paprika, and salt.

3. Arrange sweet potatoes in a single layer on the baking sheet and bake for 25 minutes, flipping halfway through.

4. In a small saucepan, combine black beans, cayenne pepper, and cumin over medium heat until warmed through.

5. Once sweet potatoes are baked, remove from oven and top with black beans and shredded cheese.

6. Return to oven for 5 minutes or until cheese is melted.

7. Top with avocado, sour cream, and cilantro. Serve with lime wedges.

Storage

Store leftover nachos in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat in a preheated oven at 350°F for about 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.