Crispy Sweet Potato Rounds With Zesty Mexican Toppings
Turn ordinary sweet potatoes into crunchy rounds topped with gooey cheese, tasty black beans, fresh salsa, creamy avocado and all your favorite Mexican fixings.
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Ingredients
- 2 mid-sized sweet potatoes (roughly 900g)
- 1 Tbsp high-temp cooking oil (like avocado or grapeseed)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp chili powder (swap with 1/2 tsp black pepper if you want less heat)
- 3/4 cup black beans, washed and drained
- 3/4 cup grated cheddar or Mexican-mix cheese
- 1/2 cup salsa
- 1/2 avocado, cut into chunks
- 1/4 cup sour cream or unflavored Greek yogurt
- If you want: sliced jalapeños, chopped green onions, fresh cilantro, corn kernels
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