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Loaded Sweet Potato Nachos
Alex Wood
My oven-baked sweet potato slices are a healthy alternative when you're craving nachos. These will be one of your go-to healthy dinners this summer!
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Dinner, Main Course
Cuisine
Mexican, Vegetarian
Servings
4
Calories
363
kcal
Ingredients
Sweet Potato 'tortilla chips'
1
sweet potato
peeled & sliced thinly into discs
1
tsp
paprika
salt
to taste
pepper
to taste
Corn Dip
3
cups
corn kernels
tinned, drained & rinsed
4
tsp
greek yoghurt
1
lime
juiced
2
tbsp
coriander
fresh, chopped
1
red capsicum
finely diced
Black bean mix
2
cups
black beans
canned, drained & well-rinsed
1
tsp
olive oil
extra virgin
1
tsp
ground cumin
1
lime
halved
salt & pepper
to taste
Nachos toppings
1
avocado
sliced
4
tbsp
coriander
fresh, roughly chopped
Instructions
Nachos base
Preheat oven to 200ÂșC
Line a large flat oven tray with baking paper
Evenly brush, spray or rub oil onto each sweet potato disc (both sides). Sprinkle with paprika, salt and pepper.
Place on a lined tray and bake until crisp for 8-12 minutes, depending on how thin they have been sliced.
Corn dip
Blend half the corn kernels in a food processor with lime, coriander and greek yoghurt.
Transfer the blended corn dip into a small bowl and then mix the remaining corn kernels and red capsicum through to add some texture.
Black bean mix
In a small bowl, add the black beans, cumin, lime juice, olive oil and stir together. Add salt & pepper to taste, then set aside.
Time to plate up
Lay the crispy sweet potato discs on a serving plate.
Spoon all of the black bean mix and some of the corn dip over the discs.
Gently layer the slices of avocado and chopped coriander leaves on top of the beans, and place the remaining corn dip in a small bowl on the side.
Garnish with lime wedges on the side and serve immediately, while the sweet potato is still hot.
Video
Keyword
Quick, Summer