Description
Tex-Mex Sweet Potato Nachos are a delightful twist on a classic favorite, combining the sweetness of roasted sweet potatoes with savory toppings for a perfect balance of flavors.
Ingredients
Scale
- 4 medium-sized sweet potatoes (about 1.5 lbs or 680 g), sliced into rounds
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14.5 oz or 410 g) diced tomatoes, drained
- 2 medium jalapeños, sliced (adjust based on heat preference)
- 2 cups shredded cheddar cheese (or a mix of cheeses for variety)
- 1 large avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and peel the sweet potatoes, then slice them into thin rounds (about 1/4 inch thick) and toss with olive oil, cumin, chili powder, garlic powder, salt, and black pepper.
- Spread the seasoned sweet potato slices in a single layer on a baking sheet and bake for about 20-25 minutes, flipping halfway through.
- In a large casserole dish, layer half of the baked sweet potato slices, followed by half of the black beans, corn, diced tomatoes, jalapeños, and half of the shredded cheddar cheese. Repeat the layers with the remaining ingredients.
- Return the casserole dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- While the nacho bake is baking, combine the diced avocado, lime juice, and chopped cilantro in a small bowl and season with a pinch of salt.
- Once the nacho bake is done, let it cool for a few minutes, then top with the avocado mixture and additional cilantro if desired. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes to regain crispiness.
- Avoid overcrowding the baking sheet for even cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Tex-Mex, Sweet Potato, Nachos, Healthy Snack, Vegetarian