Sweet Potato Nachos
Prep: 20 minutes
Bake: 35 minutes • Makes: 6 (1-1/4 cup) servings
3 medium sweet potatoes, sliced 1/4-inch-thick crosswise (about 2 pounds)
2 tablespoons Weis Quality Olive Oil
1/2teaspoon Weis Quality Ground Cumin
1/4teaspoon kosher salt
1/4teaspoon ground black pepper
1 cup shredded Weis Quality Reduced Fat Yellow Cheddar and/or pepper Jack cheese
1 can (10 ounces) Weis Quality Diced Tomatoes & Green Chilies, drained
1 cup fresh or frozen corn kernels, thawed if necessary
3/4cup drained and rinsed Weis Quality No Salt Added Black Beans
3 green onions, thinly sliced
1 ripe avocado, peeled, pitted and thinly sliced
Coarsely chopped fresh cilantro for garnish (optional)
1.Preheat oven to 450°; line rimmed baking sheet with aluminum foil and spray with cooking spray.
2.In a large bowl, toss potatoes, oil, cumin, salt and pepper; spread on prepared baking sheet. Bake potatoes 30 minutes or until crisp, flipping once. Top potatoes with cheese, tomatoes, corn and beans; bake 5 minutes or until cheese melts. Makes about 8 cups.
3.Serve nachos topped with onions and avocado garnished with cilantro, if desired.
Approximate nutritional values per serving:
272 Calories, 14g Fat (4g Saturated), 14mg Cholesterol, 431mg Sodium,
29g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 9g Protein
A mandolin can be used to easily slice the potatoes.