Loaded Sweet Potato Nachos

3.67 from 9 votes
Our oven-baked sweet potato slices are a healthy alternative when you're craving nachos. These will be one of your go-to healthy dinners this summer!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 363
Ingredients Method

Ingredients
  

Sweet Potato 'tortilla chips'
  • 1 sweet potato peeled & sliced thinly into discs
  • 1 tsp paprika
  • salt to taste
  • pepper to taste
Corn Dip
  • 3 cups corn kernels tinned, drained & rinsed
  • 4 tsp greek yoghurt
  • 1 lime juiced
  • 2 tbsp coriander fresh, chopped
  • 1 red capsicum finely diced
Black bean mix
  • 2 cups black beans canned, drained & well-rinsed
  • 1 tsp olive oil extra virgin
  • 1 tsp ground cumin
  • 1 lime halved
  • salt & pepper to taste
Nachos toppings
  • 1 avocado sliced
  • 4 tbsp coriander fresh, roughly chopped

Method
 

Nachos base
  1. Preheat oven to 200ºC
  2. Line a large flat oven tray with baking paper
  3. Evenly brush, spray or rub oil onto each sweet potato disc (both sides). Sprinkle with paprika, salt and pepper.
  4. Place on a lined tray and bake until crisp for 8-12 minutes, depending on how thin they have been sliced.
Corn dip
  1. Blend half the corn kernels in a food processor with lime, coriander and greek yoghurt.
  2. Transfer the blended corn dip into a small bowl and then mix the remaining corn kernels and red capsicum through to add some texture.
Black bean mix
  1. In a small bowl, add the black beans, cumin, lime juice, olive oil and stir together. Add salt & pepper to taste, then set aside.
Time to plate up
  1. Lay the crispy sweet potato discs on a serving plate.
  2. Spoon all of the black bean mix and some of the corn dip over the discs.
  3. Gently layer the slices of avocado and chopped coriander leaves on top of the beans, and place the remaining corn dip in a small bowl on the side.
  4. Garnish with lime wedges on the side and serve immediately, while the sweet potato is still hot.