Good-for-You Nachos

by Laura Frerichs, Tastemaker in Residence

This recipe comes to us via our workshare, Bev. Her family really likes this recipe. It subs sweet potatoes or winter squash for tortilla chips in nachos. A great healthy snack for game day or weekend gatherings!

Serves 2

Ingredients

2 sweet potatoes, sliced into 1/8-inch rounds (can also use winter squash here like delicate or butternut with good results!)

1 cup canned black beans, drained

2 Tbsp avocado oil

½ tsp ground cumin

½ tsp paprika

½ tsp chili powder

½ tsp garlic powder

½ tsp sea salt

1 ripe tomato, diced

1 jalapeno pepper, thinly sliced

½ cup black olives, sliced

¼ cup scallions, thinly sliced

½ cup fresh cilantro, chopped

Instructions

1. Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper.

2. In a medium bowl, toss sweet potatoes with oil and arrange in an even layer on baking sheet. (Sweet potato rounds will overlap). In a small bowl, combine cumin, paprika, chili powder, garlic powder, and salt. Sprinkle over sweet potatoes.

3. Bake 20 minutes, or until sweet potatoes are tender and can easily be pierced with the tip of a sharp knife. Remove pan from oven and top potatoes evenly with black beans, tomato, jalapeno, olives, and scallions. Bake 7 minutes, or until toppings are warm. Sprinkle with cilantro.