• 3 medium sweet potatoes (about
2 pounds), makes about 6 cups of
• 1 Tbsp. olive oil
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1½ tsp. paprika
• 1/3 cup black beans
• 1/3 cup reduced-fat shredded
• 1/3 cup chopped tomato ( 1 plum
1/3 cup no-salt-added, canned,
• 1/3 cup chopped avocado
1. Preheat the oven to 425°F. Cover the
baking pans with foil and coat with
nonstick cooking spray.
2. Peel and slice the sweet potatoes
thinly (about quarter-inch rounds). In
a bowl, toss the rounds with olive
oil, chili powder, garlic powder and
paprika. Spread evenly on prepared
pan (might need two pans). Bake for
10 minutes and use a spatula to flip
the sweet potato rounds. Bake for
another 5-10 minutes or until crisp.
3. Remove the pan from the oven and
sprinkle beans and cheese over
the sweet potatoes. Return to oven
until cheese melts, about 2 minutes.
Sprinkle with tomato and avocado.
Sweet Potato Nachos
Serves: 6 | Calories: 209 | Sodium: 194 mg | Cost Per Serving: $1.56
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