Sweet Potato Nachos
- 3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
- 1 Tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons paprika
- 1/3 cup black beans (drained, rinsed)
- 1/3 cup reduced-fat, shredded cheddar cheese
- 1/3 cup chopped tomato (1 plum tomato)
- 1/3 cup chopped avocado
Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.