Sweet Potato Nachos

Sweet potatoes are a great source for vitamin A, potassium and fiber. Black beans provide protein and fiber, as well as key nutrients such as zinc and folate. For extra protein, add ½ pound fully cooked, 100-percent-grass-fed ground beef.

Ingredients

½ teaspoon salt

2 teaspoons ground cumin

2 teaspoons chili powder

1 pound sweet potatoes (peeled and sliced lengthwise ¼-inch thick – about 3 small))

½ red onion (peeled and finely chopped)

1 (14.5-ounce) can no-salt-added black beans (rinsed and drained)

1 medium tomato (diced)

¾ cup puréed lower-sodium mild or medium salsa

1 cup shredded cheddar or Monterrey Jack cheese

1 avocado (diced)

½ cup plain regular or Greek yogurt (optional)

Directions

Preheat oven to 400°. In a small bowl, combine salt, cumin and chili powder; set aside.

Coat a rimmed baking sheet with nonstick spray. Place sweet potato rounds and onion, intermixed, on prepared baking sheet; spray with nonstick spray and sprinkle with seasoning mixture. Bake for 18–20 minutes or until potatoes are just soft. Remove from oven.

Toss beans and diced tomato with salsa. Top sweet potatoes with roasted onions, bean-salsa mixture and cheese. Bake an additional 4–6 minutes or until cheese melts. Remove from oven, top with avocado and yogurt, and serve.

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