Loaded Sweet Potato Nachos
Upgrade your nacho game with these loaded sweet potato nachos that are both sweet and savory. Topped with black beans, avocado, and cheese, they're a healthier twist on a classic favorite.
Instructions
- 1
Preheat oven to 400˚F (200˚C).
- 2
Evenly slice sweet potatoes into rounds.
- 3
In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
- 4
Lay rounds flat on a parchment-lined baking sheet and set aside.
- 5
On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
- 6
Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
- 7
Allow both to cool. Then, shred the chicken using two forks.
- 8
Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
- 9
Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
- 10
Enjoy!
Recipe from tasty.co
Comments
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Ingredients (13)
- •2 sweet potatoes, small
- •1 tablespoon olive oil
- •¼ teaspoon salt
- •¼ teaspoon pepper
- •1 teaspoon paprika
- •1 teaspoon garlic powder
- •1 skinless chicken breast
- •2 cups black beans
- •1 jalapeño pepper, optional
- •½ cup low-fat cheese
- •½ avocado
- •pico de gallo, optional
- •green onion, for garnish