Sweet Potato Nachos
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Sweet Potato Nachos
Serves 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
- 2 medium sweet potatoes
- 2 tablespoons extra virgin olive oil or oil of your choice
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- ½ cup shredded cheese (cheddar, mozzarella or feta)
- ½ avocado, sliced
- ½ cup cherry tomatoes, sliced in half
- 1 cup canned black beans, rinsed and drained
- 4 tablespoons green onion
- 4 tablespoons plain low-fat yogurt
- ½ cup fresh, frozen or canned corn (no salt added)
Directions:
- Preheat oven to 425 degrees F.
- Wash and dry sweet potatoes. Slice the potatoes in strips to a thickness of ¼ to ½ inch.
- Combine olive oil, oregano, and red pepper flakes in a large mixing bowl. Add sliced sweet potatoes and mix well to coat evenly with the olive oil mixture.
- Arrange the sweet potato strips in a single layer on a baking sheet lined with aluminum foil.
- Place the sweet potatoes on an oven rack that is positioned in the center or lower third of the oven.
- Bake the sweet potatoes for 6 minutes. Remove from the oven and add black beans. Bake for another 6 minutes or until potatoes reach desired tenderness.
- While potatoes and beans are baking, slice the tomatoes, avocado, and green onions, and set aside. If using fresh corn on the cob, cook in a microwave for about 2-3 minutes. Cut the kernels off the cob, and set aside with other vegetables.
- When the sweet potatoes are done, remove from the oven, add cheese and bake for an additional 2 minutes.
- Change the oven setting to broil. Position the baking sheet on a rack so that the food is about 3 inches below the broiler. Broil for one minute. Remove the sweet potatoes from the oven.
- Top with tomatoes, avocado, onion, corn, and a dollop of yogurt.
Enjoy!
- Tags:
- gluten-free
- vegetarian