Sweet Potato Nachos With the Works
ingredients
Sweet Potato Nachos With the Works
- 2 Pounds Sweet Potatoes (Should Be 4 to 5 Sweet Potatoes) Cut lengthwise into wedges.
- 2 Tbsp Extra-Virgin Olive Oil
- Fine Pink Himalayan Salt
- 2 Tsp Onion Powder
- 2 Tsp Smoked Paprika
- 1-2 Tbsp Chipotle Chile Powder
- 1 Tsp Ground Cumin
- 1 Tsp Garlic Powder
- 1/2 Tsp Dried oregano
- 1/4 Tsp Crushed Red Pepper Flakes
- 1 (15.5 Oz) Can Black Beans Drained and rinsed
- 3/4 Cup Shredded Pepper Cheddar Cheese
- 1/2 Cup Shredded Pepper Jack Cheese
- 1 Large Avocado
- Juice of 1 Lime
- 2 Tbsp Chopped Fresh Cilantro Plus more for serving.
For Serving
- Quick Greek Yogurt Ranch Or store-bought ranch dressing
- Sliced Green Onion
- Crumbled Feta Cheese
prep
1. Preheat the oven to 425°F.
2. On a baking sheet or in a cast-iron skillet, toss together the sweet potatoes and 1 tablespoon of the olive oil. Season with salt. Arrange the sweet potatoes in a single layer, being sure not to crowd the baking sheet. Bake until the potatoes are slightly softened, 15 to 20 minutes.
3. Meanwhile, in a small bowl, stir together the remaining 1 tablespoon olive oil with the onion powder, paprika, chipotle powder, cumin, garlic powder, oregano, and red pepper flakes. Drizzle the spice mix over the potatoes and toss to coat. Continue baking until the sweet potatoes are crisp on the outside and tender, 15 to 20 minutes. Remove the baking sheet from the oven, leaving the oven on.
4. Scatter the black beans over the sweet potatoes, then cover with the shredded cheeses. Return the baking sheet to the oven and bake until the cheese is melted and bubbly, 5 to 10 minutes.
5. In a small bowl, combine the avocado, lime juice, and cilantro. Mix well, mashing up the avocado. Taste and add salt as desired. Top the nachos with the avocado mixture. Top with the dressing, green onion, and crumbled feta as desired. Sprinkle with more cilantro before serving
