Nachos are a top food choice for me, but just not any typical nachos. I like to switch it up here and there — try different chips, veggies, add some fruit, different cheeses. It keeps it fun!
I received my shipment of veggies to my door this week and there were a handful of sweet potatoes. I plan to make some for supper this week, but I wanted to try roasting them like chips as well. Once I roasted them, I was going to make a dip, but then I decided to make them into nachos for lunch. They ended up being beautiful, and I was less bloated after eating them.
Sweet Potato Nachos
Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes
Ingredients
2 sweet potatoes, peeled and sliced into small chip-like pieces
1/2 lb of ground sausage, cooked
3 cups of shredded cheese (I use pepper jack to give it some spice)
2 cups tomatoes, diced
2 cups black beans, cooked and drained
1/2 jalapeño, chopped
Recipe
Preheat the oven to 400 degrees and spray a baking sheet.
Assemble the sliced sweet potatoes in a single layer on the baking sheet.
Bake for 30 minutes or until they begin to brown around the edges. These will be your “chips” so they need to be firm.
Spoon the sausage on top of the cooked sweet potatoes.
Sprinkle 2 cups of cheese over the sausage and potatoes.
Add the tomatoes and black beans on top of the cheese.
Sprinkle the remaining cheese on top of the tomatoes and beans.
Place the jalapeños over the cheese.
Place the baking sheet back into the oven for 4-5 minutes so the cheese melts.
Serve immediately.
Rachel Tritsch, creator of Recipes with Rachel is a full-time working wife and mother of two little girls. She creates simple and delicious recipes for busy families like her own because family dinner around a table is important, but it doesn’t need to be hard. For more simple and delicious recipes, visit recipeswithrachelt.com or join my Facebook group, Recipes with Rachel.
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