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Baked Sweet Potato Nachos with Avocado Cilantro Cream

To me football equals food. Sure I care about a good game now and then, but when you get right down to it, I am in it for the food.

INGREDIENTS

  • 3 large sweet potatoes peeled
  • 1 tablespoon coconut oil
  • 1 teaspoon each of paprika salt, chili powder, garlic powder, onion powder
  • 1 15 oz can of black beans rinsed (or 2 cups of pre-cooked beans)
  • 1 cup sharp cheddar cheese shredded
  • 1 lime zest and juice
  • 1/4 cup fresh cilantro
  • 1/2 avocado
  • 1/2 cup Greek yogurt plain
  • 1 teaspoon salt

INSTRUCTIONS

  • For the Sweet Potato Chips:
  • Preheat oven to 425.
  • Slice the sweet potato into 1/8 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.
  • Meanwhile, make the Avocado Cilantro Cream. Blend the avocado, yogurt, cilantro, juice and zest of a lime, and 1 teaspoon salt in a food processor or blender until smooth.
  • Once nachos are out of the oven, dollop as desired with the cream.

NOTES

Increase baking time by 10 minutes per side of sweet potato chips for crispier texture. 


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