Serves: 2-4 Everyone loves nachos and these are made with a base of sweet potato chips that make it a guilt free splurge.
INGREDIENTS:
1 large or 2 small sweet potatoes, scrubbed and sliced into ¼ inch rounds
1 tsp avocado oil
1 tsp taco seasoning
1 cup black beans, drained and rinsed
1 bell pepper, diced
½ medium white or yellow onion, diced
Rizo Bros Cotija Cheese, to top
Pickled jalapenos, to top
Cilantro, chopped, to top
Crema or sour cream, to top
PREPARATION:
Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
Place the sweet potato rounds in a medium bowl and drizzle with avocado oil. Toss to coat evenly, then sprinkle with taco seasoning. Toss to coat evenly.
Arrange the sweet potatoes evenly in a single layer on the lined baking sheet. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until cooked through and slightly crisp.
Remove from the oven and push potato pieces closer together. Top with black beans, bell pepper, onion, and a generous sprinkle of cotija cheese.
Return to the oven and bake for another 5-7 minutes, until bell pepper and onion are slightly tender and everything is heated through.
Remove from the oven and top with pickled jalapenos, cilantro, and a drizzle of crema. Serve immediately.
