Appetizers

Sweet Potato Nachos


INGREDIENTS
  • 3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
  • 1 tbsp. Massimo Gusto Extra Virgin Olive Oil
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 1/2 tsp. paprika
  • 1/3 cup black beans, drained, rinsed
  • 1/3 cup reduced-fat shredded Cheddar cheese
  • 1/3 cup chopped tomato (1 plum tomato)
  • OR
  • 1/3 cup no-salt-added, canned, diced tomatoes, drained, rinsed
  • 1/3 cup chopped avocado

Directions

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.

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