Loaded Sweet Potato Nachos

Ingredients

• 2 large Sweet potatoes (sliced into 1/4 inch rounds)
• 2 tbsp Olive oil (for roasting potatoes)
• 1 lb Ground beef (lean ground beef preferred)
• 1 packet Taco seasoning (or 2-3 tbsp homemade blend)
• 1.5 cup Shredded cheese (Mexican blend or cheddar)
• 0.5 cup Black beans (rinsed and drained)
• 0.25 cup Red onion (finely diced)
• Fresh cilantro (chopped for garnish)
• 0.25 cup Sour cream (for drizzling)

Steps

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Wash and peel the sweet potatoes (optional), then slice them into uniform rounds about 1/4 inch thick. Toss the slices in a bowl with olive oil, salt, and pepper until evenly coated.

3. 3

   Arrange the sweet potato slices in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until they are tender on the inside and slightly crispy/browned on the edges.

4. 4

   While the potatoes roast, brown the ground beef in a skillet over medium-high heat. Drain any excess grease, then stir in the taco seasoning and a splash of water. Simmer for 2-3 minutes until thickened.

5. 5

   Once the sweet potatoes are done, remove the tray from the oven. Push the slices closer together so they overlap slightly like traditional chips.

6. 6

   Top the roasted potatoes with the seasoned ground beef, black beans, and a generous layer of shredded cheese.

7. 7

   Return the tray to the oven for 3-5 minutes, or until the cheese is completely melted and bubbly.

8. 8

   Remove from the oven and finish with fresh toppings: diced red onion, chopped cilantro, and a drizzle of sour cream. Serve immediately while hot.

Notes

For extra crispiness, ensure the sweet potato slices are not overlapping during the initial roast. You can also add pickled jalapeños or avocado for extra flavor.

Nutrition per serving

• main
• dinner
• gluten-free
• baked
• taco night
• healthy-ish