Description
A fresh, colorful twist on classic nachos—crispy roasted sweet potato rounds become the base for a mountain of toppings. Shredded chicken, hearty black beans, melty cheddar, creamy avocado, and zesty salsa make this dish hearty enough for dinner yet fun enough for game day snacking.
Ingredients
2 large sweet potatoes, sliced into ¼-inch rounds
2 tbsp olive oil
Salt & black pepper, to taste
1 cup cooked shredded chicken
1 cup black beans, drained and rinsed
1 cup shredded cheddar cheese
1 avocado, diced
½ cup salsa
Fresh cilantro, for garnish
Instructions
Preheat oven to 425°F (220°C).
Toss sweet potato slices with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet.
Roast 20–25 minutes, flipping halfway, until golden and tender.
Arrange roasted rounds close together on the baking sheet. Top with chicken, black beans, and cheddar.
Return to oven for 5–7 minutes until cheese melts.
Top with avocado, salsa, and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 360 / Serving
- Sugar: 7g / Serving
- Sodium: 480mg / Serving
- Fat: 15g / Serving
- Carbohydrates: 35g / Serving
- Fiber: 8g / Serving
- Protein: 21g / Serving