Quick Loaded Sweet Potato Nachos
A fast and flavorful twist on classic nachos! Roasted sweet potato rounds replace chips, then get topped with hearty black beans, corn, jalapeños, creamy avocado, and a tangy lime crema. Optional cheese adds melty goodness. Perfect for a wholesome snack, lunch, or party plate in just 20 minutes.
Ingredients
- 2 medium sweet potatoes sliced ¼-inch thick
- 1 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- 1 15 oz can low-sodium black beans, rinsed
- 1 cup corn kernels
- 1 organic avocado diced
- 1 jalapeño sliced
- ½ cup shredded cheddar optional
- ¼ cup sour cream
- 1 tbsp fresh lime juice
- Sea salt and black pepper
- 2 tbsp fresh cilantro optional
Instructions
- Preheat oven to 425°F. Toss sweet potatoes with oil, paprika, salt, pepper. Spread on baking sheet.
- Bake 15 min, flipping halfway.
- Top with beans, corn, jalapeños, cheese (if using).
- Bake 3-5 min to melt cheese.
- Mix sour cream with lime juice. Top nachos with avocado, crema, cilantro. Serve.
