Description
I have seen many versions of nachos as an appetizer or as a meal. Making nachos with sweet potatoes adds a sweet and spicy twist, and is healthier for you. This is my version of a tried and true favorite.
Ingredients
- 1 whole Large Sweet Potato
- 2 Tablespoons Olive Oil
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 pinch Cayenne Pepper (more If You Like The Heat)
- 1 can Black Beans (15 Oz. Can), Drained And Rinsed
- 1 cup Corn, Frozen, Defrosted
- 1 whole Jalapeno Pepper, Seeds Removed And Diced
- 1 whole Red Bell Pepper, Small, Cleaned And Diced
- ½ cups Red Onion, Diced
- 1 cup Cilantro, Chopped
- ⅓ cups Lime Juice, Preferable Fresh Squeezed
- 2 Tablespoons Olive Oil
- 1 whole Avocado, Peeled And Pitted
- ⅓ cups Lime Juice, Preferable Fresh Squeezed
- 2 cloves Garlic, Peeled
- 1 Tablespoon Sour Cream
Preparation
Preheat oven to 350 F.
Slice the potato. I use a mandolin and slice it to about 1/8 inch thick. Put the potato slices into a bowl and coat with the first amount of olive oil, salt, pepper and cayenne. If you really like spicy hot, add more cayenne as desired.
In a single layer, place prepared potato slices on a slightly greased cookie sheet. You may need two cookie sheets. Bake for 20 minutes. Remove from oven. Cool before plating with remaining ingredients.
For the black bean and corn salad: Combine black beans, corn, peppers, onion, cilantro, the first amount of lime juice and the second amount of olive oil in a medium sized bowl. Let it sit until you are ready to put nachos together.
For the avocado lime dressing: Place avocado, the second amount of lime juice, garlic and sour cream in a food processor or blender and blend until creamy. You may need to add a little water to get the creamy yet workable consistency you desire.
Put it all together: Once sweet potatoes have cooled, arrange on a platter, top with black bean/corn salad and avocado dressing and enjoy!
This is a great appetizer! Add some grilled chicken and make it a meal the entire family will love.
