Sweet Potato Nachos
Prep: 20 minutes
Bake: 35 minutes • Serves: 6
Nonstick cooking spray
3 medium sweet potatoes, sliced 1/4-inch thick crosswise (about 2 pounds)
2 tablespoons Colavita® Extra Virgin Olive Oil
1/2 teaspoon Morton & Bassett® Ground Cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup shredded reduced fat Cheddar and/or pepper Jack cheese
1 can (10 ounces) diced tomatoes & green chilies, drained
1 cup fresh or frozen corn kernels, thawed if necessary
3/4 cup drained and rinsed no salt added black beans
3 green onions, thinly sliced
1 avocado, peeled, pitted and thinly sliced
Coarsely chopped fresh cilantro for garnish (optional)
3 medium sweet potatoes, sliced 1/4-inch thick crosswise (about 2 pounds)
2 tablespoons Colavita® Extra Virgin Olive Oil
1/2 teaspoon Morton & Bassett® Ground Cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup shredded reduced fat Cheddar and/or pepper Jack cheese
1 can (10 ounces) diced tomatoes & green chilies, drained
1 cup fresh or frozen corn kernels, thawed if necessary
3/4 cup drained and rinsed no salt added black beans
3 green onions, thinly sliced
1 avocado, peeled, pitted and thinly sliced
Coarsely chopped fresh cilantro for garnish (optional)
1.Preheat oven to 450°; line rimmed baking pan with aluminum foil and spray with cooking spray.
2.In large bowl, toss potatoes, oil, cumin, salt and pepper; spread on prepared pan. Bake potatoes 30 minutes or until crisp, stirring potatoes once. Top potatoes with cheese, tomatoes, corn and beans; bake 5 minutes or until cheese melts. Makes about 8 cups.
3.Serve nachos topped with onions and avocado garnished with cilantro, if desired.
Approximate nutritional values per serving (1-1/4 cups):
272 Calories, 14g Fat (4g Saturated), 14mg Cholesterol,
431mg Sodium, 29g Carbohydrates, 6g Fiber, 9g Protein
Chef Tip:
A mandolin can be used to easily slice the potatoes.