Transform your favorite snack/appetizer from nutritionally void, to a nutrient powerhouse of a meal by swapping out tortilla chips with thinly sliced sweet potato circles, and loading 'em up thick with veggies, avocado, and beans. Adapted from Two Peas and Their Pod. Add some fresh chicken, beans or ground meat of choice to up the protein on this fabulous dish. You can also skip making chips from the sweet potatoes and instead bake them, adding all toppings after to make a "loaded" sweet potato.
|Prep Time||10 minutes|
|Cook Time||40 minutes|
- 3 sweet potato large (these cook down quite a bit)
- 2 Tbsp coconut oil liquid/ melted or olive oil
- 3/4 Cup cheddar cheese shredded, high quality
- 1 Cup black beans drained and rinsed
- 1/4 Cup green onion chopped
- 1/4 Cup cilantro chopped
- 1 Medium avocado pitted and diced
- 1/4 Cup tomato chopped
- salsa to top
- sour cream to top
- 1/4 Cup onion sliced and sauteed
- 1/4 Cup bell pepper any color, sliced and sauteed
- jalepeno sliced, to taste (remove seeds to lessen the spice.)
- 1/2 Pound ground meat of choice or shredded chicken (omit for a veggie option)
- Preheat oven to 400 F. Precook any meat you are going to add to nachos.
- Using a mandolin or sharp carving knife, slice sweet potatoes into uniformly thin "chip" like disks. You do not want them too thick, or to thin, but more importantly that they are uniform so that they cook evenly. Throw the sweet potato chips into a plastic bag or bowl and toss in melted coconut oil and season with salt and pepper
- Place the sweet potato rounds on a large baking sheet, careful not to overlap the chips on each other. You don't want to overcrowd the sweet potatoes so use two sheets if need be. Bake for 20 minutes. Use a spatula to flip the sweet potato rounds. Bake for an additional 10 minutes or until sweet potatoes are crisp. If potatoes aren't becoming as crisp as you like, turn the broiler on for a couple of minutes- but watch to make sure they don't burn! Every oven cooks differently, so the first time you make these, after the first 15-20 minutes, flip and rotate the chips every 5-10 minutes until they are the desired crispness you enjoy, but not burnt. NOTE - they will not get as crispy as a regular tortilla chip.
- Remove the pan from the oven and add meat, black beans and cheese over the sweet potatoes. Place back in the over an bake until cheese is melted, about 5-7 minutes
- While the nachos are in the final cooking stage, saute your onion and peppers in a pan.
- Remove nacho pan from oven, transfer to a serving dish and top with green onions, cilantro, avocado, tomatoes, salsa, sauteed onions and peppers, and sour cream or Greek yogurt. Serve warm.
- Send us a thank you note at a later date to let us know what a life changer this recipe is! If making the sweet potato into chips, becomes too much of a hassle, simply bake the potatoes and follow this recipe to make a "loaded sweet potato".
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