Sheet Pan Sweet Potato Nachos

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

Ingredients

  • 2 large sweet potatoes cut into rounds about 1/4-inch thick
  • 1/4 teaspoon salt
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon lime juice
  • 1 15-ounce can kernel corn, fresh or frozen
  • 1/2 cup shredded low-fat cheddar cheese
  • 1 15-ounce can of low-sodium black beans, rinsed and drained
  • 1/2 cup cherry tomatoes, halved, or quartered if large
  • 1 red onion, diced
  • 1 avocado, sliced
  • 1 tablespoon olive oil
  • 2 tablespoons chopped cilantro (optional)

Instructions

  1. Preheat oven to 425°.
  2. Line a large sheet pan with foil, then spread 1 tablespoon of olive oil on it.
  3. Add sweet potatoes and ¼ teaspoon salt. Bake for about 15-20 minutes or until you see them browning.
  4. Meanwhile, combine sour cream, lime juice and the remaining pinch of salt in a small bowl.
  5. Top the sweet potatoes with corn, cheese, and beans. Continue baking until the cheese is melted, about 5 minutes. Top with tomatoes, red onion and avocado. Drizzle with the sour cream mixture. Serve topped with cilantro (if using).

Nutritional Information

Serving Size: 3-4
Calories: 144
Total Fat: 4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 3 g
Sodium: 244 g
Carbs: 22 g
Protein: 8 g

Source:

Shape Your Future

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