Retrieved From: Eating Well
These tangy sweet nachos are sure to be a household favorite! This recipe uses sweet potatoes as the base vegetable instead of gold potatoes which adds extra nutritional value to this dish. The nachos can be prepared quickly; just in time for the football game kick-off!
- 2 tablespoons extra-virgin olive oil
- 2 medium sweet potatoes (about 1 1/2 pounds), cut into sticks about 1/4 inch thick
- 1/4 teaspoon salt plus a pinch, divided
- 2 tablespoons reduced-fat sour cream
- 1 tablespoon lime juice
- 1 cup corn kernels, fresh or frozen
- 1/2 cup shredded Cheddar cheese
- 1/3 cup black beans, rinsed
- 1/2 cup cherry tomatoes, halved or quartered if large
- 2 scallions, sliced
- 1 avocado, chopped
- 2 tablespoons chopped cilantro (optional)
- Preheat oven to 425 °F.
- Heat oil in a large cast-iron skillet over medium-high heat. Add sweet potatoes and 1/4 teaspoon salt. Cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. Transfer the pan to the oven and bake until the sweet potatoes are soft, 15 to 20 minutes.
- Meanwhile, combine sour cream, lime juice and the remaining pinch of salt in a small bowl.
- Top the sweet potatoes with corn, cheese and beans. Continue baking until the cheese is melted, about 5 minutes. Top with tomatoes, scallions and avocado. Drizzle with the sour cream mixture. Serve topped with cilantro (if using).
Serving size: About a ½ cup; 174 calories; 8 g fat(2 g sat); 5 g fiber; 22 g carbohydrates; 4 g protein; 40 mcg folate; 7 mg cholesterol; 5 g sugars; 0 g added sugars; 11478 IU vitamin A; 7 mg vitamin C; 74 mg calcium; 1 mg iron; 166 mg sodium; 460 mg potassium