Mexican Sweet Potato "Nacho" Bake
This recipe was created when I felt like making a really fresh and lightened up version of nachos using sweet potatoes instead of chips. I nixed the cheese on this dish, but you can add your own favorite to make it more nacho like, whether it's a delicious vegan version or a classic cheddar or jack. Just add the cheese on at the end after you have finished baking the dish.
Ingredients (serves 2-4)
- 1 large sweet potato
- 3/4 can black beans, rinsed and drained
- 8-10 cherry tomatoes
- 1 medium jalapeño
- 1/2 avocado
- 2 stalks green onion
- 1 lime
- 1/2 teaspoon cumin
1. Preheat oven to 350 degrees Fahrenheit. Slice sweet potato into 1/2-inch slices crosswise. Place at the bottom of a baking dish. Top with black beans (make sure they are rinsed and drained).
2, Chop up cherry tomatoes, jalapeño, avocado, and green onion. Top baking dish with remaining ingredients. Squeeze the lime over everything, and top with cumin.
3. Bake for about 30 to 40 minutes until sweet potato has softened. Black beans will be a little crisp.
4. Optional: Top with cheese or hot sauce, if desired.