Sweet Potato Nachos
Recipe provided by Sanitarium Health Food Company
This dish is vibrant in colour, flavour and texture! Great appetizer, game-day snack or kid-friendly meal. An all-round winner!
Serves 2
Ingredients
Nachos
2 small sweet potato, thinly sliced
Spray oil
2 cobs fresh corn, removed from cob
½ capsicum, diced
1 cup canned black beans (drained, rinsed)
60g grated low fat cheese
1 small avocado
Salsa
1 punnet cherry tomatoes, diced
½ red onion, finely chopped
2 tablespoons chopped fresh coriander
Red chilli finely chopped (optional)
1 lime, juiced
method
Layer sweet potato slices over baking paper on baking trays and spray with oil. Bake in a hot oven, 200°C, for 20-25 minutes or until crisp and browned.
Combine salsa ingredients in a bowl and set aside.
Pile sweet potato slices on one tray. Sprinkle with corn, capsicum, black beans and cheese.
Place under griller and grill for 5 minutes until cheese is melted and vegetables heated through.
Remove from grill and top with salsa and mashed avocado. Serve immediately.
Tip Baked sweet potato slices are a healthier option for making nachos than corn chips.
Tip If you wash and dry sweet potato well, you can leave the skin on.
Tip Mix up your topping ingredients by adding your favourites such as black olives, jalapeno etc