Healthy Nachos

    Published: 06-16-2009
    Views: 9,569
    This heart healthy nacho recipe replaces tortilla chips with sweet potatoes and is a great way to get some extra veggies into your diet.

    Female Speaker: Today, I have a fun recipe thats a twist on the beloved Tex Mex Appetizer. We are making sweet potato nachos or what my kids call orange nachos. Instead of tortilla chips, we are using baked sweet potato slices as the base for our delicious nacho topings. So, lets start cooking.

    I have my oven preheated to 450 degrees Farenheit, and here are the sweet potatoes, washed, sliced, and ready to go. I used a total of three medium sweet potatoes, which is about two pounds. I have sliced them into quarter inch slices, but have left the skins on them.

    First, I am going to toss them with some oil and spices. I have one tablespoon of olive oil, one teaspoon of chili powder, and one teaspoon of garlic powder, and 1.

    5 teaspoon of paprika. I am going to give those a toss with my hands to make sure all the slices are coated.

    Here I have two baking pans that I have covered with foil and coated with nonstick cooking spray. This will make for easy clean up later. I am going to spread the sweet potato slices evenly on both pans.

    I like to use two pans for these, so they dont crowd each other and they cook more evenly. I will pop them into the oven and bake for 10 minutes. Then flip them with a spatula and back for another 5 to 10 minutes or until they are crisp.

    Our sweet potato slices are done baking and they look great. Now, for some topings, I have one third cup of canned black beans that I have already drained and rinsed. Now, I am going to use the Cheddar cheese, and I will just sprinkle it on top.

    Now, I will just pop these back into the oven, so that cheese can melt which will only a few minutes. The cheese has melted, and dont these look good already. A few more topings and it will be time to dig in.

    I have one third cup of chopped tomatoes and I will just sprinkle them over the cheese, and last but not least, I have one third cup of chopped avocado, which I will sprinkle over the tomatoes.

    Our nachos are ready. I have served these as an after school snack, as an appetizer at a party, and even paired with a large salad for a meatless family dinner. I bet these sweet potato nachos will soon become a family favorite in your home too.

    Thanks for watching.