INGREDIENTS
- 2 large sweet potatoes, washed and sliced into rounds
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup sliced black olives
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Optional toppings: sour cream, salsa, sliced jalapeños
COOKING INSTRUCTIONS
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato rounds with olive oil, chili powder, paprika, garlic powder, salt, and pepper until evenly coated. Arrange the sweet potato rounds in a single layer on the prepared baking sheet.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the sweet potatoes are tender and slightly crispy around the edges.
- Once the sweet potatoes are cooked, remove them from the oven and leave them on the baking sheet. Sprinkle the black beans and corn evenly over the sweet potato rounds, followed by the shredded cheese.
- Turn on the broiler and place the baking sheet back in the oven. Broil the nachos for 2-3 minutes, or until the cheese is melted and bubbly.
- Remove the nachos from the oven and sprinkle diced tomatoes, red onion, black olives, diced avocado, and chopped cilantro over the top.
- Serve the loaded sweet potato nachos immediately with optional toppings like sour cream, salsa, or sliced jalapeños on the side.