Description
Sweet Potato and Black Bean Nachos with Green Chile Salsa are a must-try!
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cut into thin rounds
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup grated Monterey Jack cheese
- 1 ripe avocado, chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup Greek yogurt (optional)
- For the zesty green chile relish:
- 1 can (4 ounces) diced green chiles
- 1 small yellow onion, finely diced
- 1 medium ripe tomato, chopped
- 1 tablespoon fresh lime juice
- Pinch of salt
Instructions
- Preheat your oven to 400°F.
- In a mixing bowl, combine the sweet potato rounds with olive oil, smoked paprika, ground cumin, salt, and pepper, ensuring each slice is well-coated.
- Arrange the sweet potato rounds in a single layer on a baking sheet.
- Bake for about 20-25 minutes, turning them over halfway through, until they are tender and have a slight crispness.
- While the sweet potatoes are baking, create the zesty green chile relish by mixing together the diced green chiles, yellow onion, chopped tomato, lime juice, and a pinch of salt in a separate bowl. Stir thoroughly and set aside.
- Once the sweet potatoes are perfectly roasted, layer them on a large serving platter or in a baking dish.
- Evenly distribute the black beans and sprinkle the grated Monterey Jack cheese over the top.
- Place the dish back in the oven for an additional 5-7 minutes, or until the cheese is bubbly and melted.
- After removing the nachos from the oven, garnish with the chopped avocado, fresh parsley, and spoonfuls of Greek yogurt if desired.
- Serve immediately alongside the zesty green chile relish for dipping.
Notes
- Serves 4.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Sweet Potato and Black Bean Nachos, Green Chile Salsa, Vegetarian Nachos