Crispy Sweet Potato Nachos with Fresh Toppings
Crispy baked sweet potato rounds topped with black beans, corn, cheese, avocado and fresh vegetables for a colorful, nutritious twist on traditional nachos.
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Cooking tools:
- Oven
- Mandoline
- Mixing bowl
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Airtight container
- Serving platter
- Colander
- Paper towel
- Peeler
Ingredients
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt
- pepper
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ½ cup red onion, finely chopped
- 1 cup shredded cheddar cheese (or vegan cheese for a plant-based option)
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
- Greek yogurt or sour cream (optional, for topping)
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