Recipe: Loaded Sweet Potato Nachos

Yield: 8 servings

Ingredients:

• 4 sweet potatoes, sliced into thin rounds

• 2 tablespoons avocado oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon chili powder

• Salt to season

• 1 can black beans, drained and rinsed

• 3 cups shredded Mexican blend cheese

Method:

Preheat oven to 425 degrees. Prepare 2 large baking sheets with parchment paper.

Place the sweet potato rounds into a large bowl. Toss the sweet potatoes in avocado oil and all the spices until each potato is well coated. Spread onto the baking sheets and bake for 20 minutes. Use a spatula to flip the sweet potato rounds. Bake for an additional 10 minutes or until sweet potatoes are crisp.

Remove the pan from the oven and move the sweet potatoes on one baking sheet, until they are closer together. Sprinkle half the cheese and black beans over the sweet potatoes. Top with the other tray of sweet potatoes and use the rest of the cheese and black beans. Bake until cheese is melted, about 5-7 minutes.

Remove pan from oven and top with green onions, pico and avocado crema. Serve immediately.

Pico de gallo:

• 1 jalapeno, small diced 

• 3 roma tomatoes, diced 

• ¼ cup red onion, diced

• ¼ cup fresh cilantro, chopped

• Juice of 1 lime 

• Pinch of salt 

  Combine all ingredients into a bowl. Stir well and adjust with more salt and lime if needed.

  Crema:

• ½ avocado

• ½ cup greek yogurt

• ½ lime, juiced 

• ¼ cup cilantro leaves 

• Pinch of salt 

Place all the ingredients into a small blender. Blend until the crema is very smooth. If you would like a thinner crema, add a tablespoon of water at a time until your desired consistency is reached.