Next time you’re looking for a tasty snack or hors d’oeuvre, you might want to try a fun and healthier take on nachos. This recipe will make you the star of any occasion, and it’s GF and vegetarian. Sweet potatoes are a great source for vitamin A, potassium and fiber. Black beans provide protein and fiber, as well as key nutrients such as zinc and folate. For extra protein, add ½ pound fully cooked, 100-percent-grass-fed ground beef.
- ½ tsp. salt
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1 pound sweet potatoes (peeled and sliced lengthwise ¼-inch thick – about 3 small))
- ½ red onion (peeled and finely chopped)
- 1 (14.5-ounce) can no-salt-added black beans (rinsed and drained)
- 1 medium tomato (diced)
- ¾ cup puréed lower-sodium mild or medium salsa
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 avocado (diced)
- ½ cup plain regular or Greek yogurt (optional)
- Preheat oven to 400 degrees F. In a small bowl, combine salt, cumin and chili powder; set aside.
- Coat a rimmed baking sheet with nonstick spray. Place sweet potato rounds and onion, intermixed, on prepared baking sheet; spray with nonstick spray and sprinkle with seasoning mixture. Bake for 18–20 minutes or until potatoes are just soft. Remove from oven.
- Toss beans and diced tomato with salsa. Top sweet potatoes with roasted onions, bean-salsa mixture and cheese. Bake an additional 4–6 minutes or until cheese melts. Remove from oven, top with avocado and yogurt, and serve.
PER SERVING (¼ of recipe): 412 cal, 13g fat (6g mono, 1g poly, 6g sat), 28mg chol, 628mg sodium, 54g carb (12g fiber, 15g sugars), 16g protein
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