Vegetarian sweet potato nachos
Uncooked sweet potato(es)
1¾ pound(s), unpeeled and cut into 1/4-in-thick slices
Reduced fat sharp cheddar cheese made with 2% milk
1 cup(s), shredded, or reduced-fat Colby Jack made with 2% milk, shredded
Canned black beans
15 oz, rinsed and drained
1 cup(s), chopped
½ cup(s), sliced
2 medium, thinly sliced
- Arrange oven racks with one in the upper third of the oven and one in the lower third. Preheat oven to 450°F. Line 2 sheet pans with parchment paper.
- Arrange sweet potato slices in a single layer on pans. Coat tops of slices with nonstick spray. In a small bowl, combine chili powder, salt, garlic powder, cumin, and paprika; sprinkle half of spice mixture evenly over slices. Bake at 450°F for 15 minutes. Remove pans from oven and turn potato slices over. Coat tops of slices with nonstick spray, and sprinkle with remaining spice mixture. Rotate pan placement on racks, and bake until slices are lightly browned and starting to crisp, 12 to 15 minutes.
- Arrange all sweet potato slices on one sheet pan. Sprinkle evenly with cheese and beans. Bake at 450°F until cheese melts, about 5 minutes. Top nachos evenly with tomatoes, scallions, and jalapeños.
- Serving size: ⅛ of nachos