Sweet Potato Nachos with Avocado Cilantro Cream (Gluten-Free)

3 large sweet potatoes, peeled
1 tablespoon canola oil
1 teaspoon each of paprika, salt, chili powder, garlic powder, onion powder
1 15 oz can of black beans, rinsed (or 2 cups of pre-cooked beans)
1 cup sharp cheddar cheese, shredded
1 lime, zest and juice
¼ cup fresh cilantro
½ avocado
½ cup Greek yogurt (plain)
1 teaspoon salt


For the Sweet Potato Chips:
  1. Preheat oven to 425.
  2. Slice the sweet potato into ⅛ inch slices using a food processor or mandoline.
  3. Toss the sweet potatoes with the oil and spices and spread into a thin layer on a large rimmed sheet pan.
  4. Bake for 20 minutes and flip. Bake for another 10 minutes, until edges are beginning to curl up and get crispy.
  5. Remove from oven and top with beans and cheese. Return to oven until cheese is melted--about 5-8 minutes.
  6. Meanwhile, make the Avocado Cilantro Cream. Blend the avocado, yogurt, cilantro, juice and zest of a lime, and 1 teaspoon salt in a food processor or blender until smooth.
  7. Once nachos are out of the oven, dollop as desired with the cream.

Original Recipes visit: Sweet Potato Nachos with Avocado Cilantro Cream (Gluten-Free) @ amindfullmom.com

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