Yield: 2 Servings
Prep Time: 5 Minutes
Total Time: 40 Minutes
- 3 large sweet potatoes, peeled
- 1 Tbsp canola oil
- 1 tsp each paprika, salt, chili powder, garlic powder and onion powder
- 15 oz can black beans, rinsed (or 2 cups of pre-cooked beans)
- 1 cup sharp cheddar cheese, shredded
- 1 cup corn, cooked
- 1 cup cherry tomatoes, diced
- ½ cup red onion, diced
Avocado Cilantro Cream
- ½ avocado
- ½ cup Greek yogurt, plain
- ¼ cup fresh cilantro
- Zest and juice from 1 lime
- ¼ cup Nate’s Organic 100% Pure Honey
- 1 tsp salt
Directions
Preheat oven to 425°F. Slice the sweet potatoes into ⅛-inch slices using a food processor or mandoline. Toss the sweet potatoes with the oil and spices, and spread into a thin layer on a large rimmed sheet pan. Bake for 20 minutes, and flip. Bake for another 10 minutes until edges are beginning to curl up and get crispy.
Remove from oven and top with beans and cheese. Return to oven until cheese is melted – about 5-8 minutes.
Remove nachos from the oven and top with corn, cherry tomatoes, onion and Avocado Cilantro Cream.
Avocado Cilantro Cream
Blend the avocado, yogurt, cilantro, lime zest, lime juice, honey and salt in a food processor or blender until smooth.
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