Sheet Pan Sweet Potato Nachos

Sheet Pan Sweet Potato Nachos

A quick and easy weeknight meal that your family will love!
Print Recipe
CourseDinner, Lunch, Main Course
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings4
Calories417kcal

Ingredients

  • 3 medium sweet potatoes
  • 1 can low-sodium black beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • 1 small red onion, diced
  • 1 cup low-fat cheddar cheese, shredded
  • 1 cup low-fat Greek yogurt
  • hot sauce to taste
  • 1/2 cup cilantro, chopped
  • 1 medium lime, zest and juice
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 2 Tbsp avocado oil

Instructions

  • Preheat oven to 375°F.
  • Scrub the sweet potato skin under cold water and dry with a clean towel. Slice sweet potatoes into 1/8 inch thick rounds using a mandolin slicer (slice into 1/4 inch thick rounds if using a knife).
  • Transfer sliced sweet potatoes to a large bowl. Toss with avocado oil, ground cumin, and chili powder, until fully coated. Evenly place tossed sweet potatoes onto parchment paper lined baking sheets, careful to not overcrowd.
  • Bake for 15-20 minutes, flipping half way through, until sweet potatoes are golden and tender.
  • Meanwhile, in a small bowl stir together Greek yogurt, hot sauce, lime zest, and lime juice.
  • Remove from oven. Top with black beans, red bell pepper, red onion, and cheese. Bake on broil for 5-7 minutes. Top with Greek yogurt sauce and additional hot sauce.

Video

Notes

Flavor tip: Add your favorite toppings like avocado or tomatoes
Nutrition Facts
Sheet Pan Sweet Potato Nachos
Serving Size
 
1 serving
Amount per 1 Serving
Calories
417
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
9
mg
3
%
Sodium
 
329
mg
14
%
Carbohydrates
 
60
g
20
%
Fiber
 
13
g
54
%
Sugar
 
12
g
13
%
Protein
 
22
g
44
%
Vitamin D
 
1
µg
7
%
Calcium
 
287
mg
29
%
Iron
 
4
mg
22
%
Potassium
 
1008
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.

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