Loaded Black Bean Sweet Potato Nachos Food

LOADED SWEET POTATO NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Evenly slice sweet potatoes into rounds.
• In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
• Lay rounds flat on a parchment-lined baking sheet and set aside.
• On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
• Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
• Allow both to cool. Then, shred the chicken using two forks.
• Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
• Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
• Enjoy!

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

LOADED BLACK BEAN SWEET POTATO NACHOS

Steps:

• Preheat oven to 350F
• Slice the potatoes: use a mandoline slicer or a chef knife to thinly slice the potatoes, keep the slices between 1/8 to 1/4 inch in thickness.
• Bake the sliced potatoes: arrange the potatoes on a sheet pan lined with parchment paper, then brush both sides of the potato slices with avocado oil. Sprinkle with salt and bake for 30 minutes, flipping halfway through for an even bake.
• Make the salsa: While the potato slices are baking, mix together the salsa ingredients in a small bowl. Season with salt to taste until the flavor is just right. If you are also making guacamole, start that in a separate bowl as well (see notes for my easy guacamole recipe).
• Make the nachos: when the potatoes are done they should be soft when tested with a fork. Use the same pan to arrange the slices of potatoes close together, then top with shredded cheese and black beans. Broil in the oven on HIGH for 1-2 minutes, or until the cheese is completely melted and slightly browned on the edges.
• Add toppings: immediately add the salsa, guacamole, or sliced avocado, and serve!

BLACK BEAN POTATO NACHOS

Steps:

• Heat oven to 220C/200C fan/ gas 8. Line two large baking sheets with baking parchment. Brush the potato slices with oil, season and sprinkle over the paprika. Bake for 10-15 mins until completely crisp.
• Reduce oven to 200C/180C fan/gas 6. Transfer half the crisps to an ovenproof dish, layer with half the beans and cheese, then repeat. Return to the oven for 10 mins until the cheese melts.
• Meanwhile, mix all the salsa ingredients and season. Top the nachos with salsa and coriander.

SWEET POTATO NACHOS

Steps:

• Pierce the potatoes a few times and microwave for 10 mins or bake at 180C/160C fan/gas 4 for 40 mins.
• Heat (or increase) oven to 200C/180C fan/gas 6. Halve each potato and scoop out roughly half the flesh to save for another meal (you can mash and freeze it). Cut the potato skins in half lengthways, then season and rub with the oil. Line a roasting tin with baking parchment, arrange the potato skins in a single layer and bake for 15 mins until starting to crisp.
• Scatter over the beans, salsa and cheese and return to the oven for 10-15 mins until the cheese is bubbling. Chop the avocado and toss in the lime juice. Top the potato skins with the avocado mix, coriander and red onion.