Gluten Free Sweet Potato Nachos
Skill Level: Easy
Time: 30 - 45 minutes
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 T olive oil
1 tsp chili powder
1 tsp garlic powder
1 ½ tsp paprika
1/3 cup black beans, drained, rinsed
1/3 cup reduced-fat shredded cheddar cheese
1/3 cup chopped tomato (1 plum tomato) OR
1/3 cup no-salt-added, canned, diced tomatoes, drained, rinsed
1/3 cup chopped avocado
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
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.
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. Serve.
Compliments of The American Heart Association